Spinach Lasagna

for three bellies.

6 lasagna noodles
1/2 bag of fresh spinach (or frozen, but thawed)
8 oz of ricotta cheese
4 oz of mozzerella, grated
1/4 cup of Parmesan, grated
1 egg
2 cups of tomato sauce
pinch of nutmeg


So I measured out the first couple of ingredients, and then I eyed the rest. (sorry, if i cook like an old gramma) Anyways, here's my tale and you can get more precise directions from where I found this recipe.

Following in my footsteps:
1. cook and drain lasagna noodles, trim to fit loaf pan. Mix ricotta with egg and nutmeg
2. put down layer of tomato sauce at bottom. layer on two noodles, spread on ricotta mixture, sprinkle some mozzerella and parmesan on generously, cover generously w/ spinach. Then i pressed down to gauge how much room i had left in the pan.
3. Repeat step 2: sauce, noodle, ricotta...(then i changed it up a bit) spinach, cheeses.
4. then it was very nearly full. so i simply put on the rest of the ricotta, a layer of noodles, pressed down firmly and covered it w/ some sauce.
5. Here, i failed to follow directions, and did not cover it w/ foil. therefore, the edges of the noodle dried out.
6. into the the oven at 375 for 45 minutes, and then dinner is served.

Future thoughts
1. spice it up w/ some more pepper. salt something somewhere?
2. microwave the spinach for about 30 sec before, so less fluid would leak out.
3. follow directions: TENT it!

otherwise, this made a lovely meal for three bellies, thankfully, one of which was mine.