I don’t know about you, but for me, lasagnaEspecially the lasagna Florentine my dad taught me to cook. is the perfect comfort food. When it’s in the house I will happily eat it at every meal till it’s gone.
This time I snapped a photo or two before I devoured it all.
- 9 lasagna noodles
- 2lb ground beef
- tomato-based pasta sauce
- tub of ricotta cheeseYou can use cottage cheese but it’s not quite the same.
- about two handfuls of spinach, chopped
- shredded mozzarella cheese
Cook the noodles per the package (mine were boiled for 8 minute). Brown the beef in a pan till no pink remains; stir in the pasta sauce and the mushrooms. Stir the spinach into the ricotta.
Layer ½ the beef-and-sauce mix in the bottom of a 9×13″ pan. Lay 4 or 5 noodles over it. Put the entirety of the ricotta-and-spinach mixture on top of the noodles. Lay the remaining noodles over that. Cover with the rest of the beef, then cover that beef with the mozzarella.
Bake at 350°F for 20–30 minutes. Dig in. (I find it tastes even better the 2nd day.)
Interested in prints of my photos? Let me know, and we can work something out.