Layers of marinara sauce, pasta, mozzarella, and a spinach-ricotta mixture cook slowly until the ingredients meld and the noodles become tender. Pair with a simple romaine salad, and you have a classic Italian staple with just 15 minutes of hands-on time.
2 10-ounce packages chopped frozen spinach, thawed and squeezed to remove excess moisture 1 cup ricotta ¾ cup grated Parmesan (3 ounces) 3 cups marinara sauce 6 regular lasagna noodles (not no-boil) 1 ½ cups grated mozzarella (6 ounces)
Romaine Salad
1 small head romaine lettuce, cut into strips (about 8 cups) 1 cucumber, thinly sliced ½ small red onion, thinly sliced kosher salt and black pepper 2 teaspoons red wine vinegar 2 tablespoons olive oil
