Lasagna is always a crowd-pleaser, and this recipe, from my sister-in-law Sherry, is about the best. Buy either dried lasagna noodles or the newer pre-cooked version. If you use dried, boil them according to the package directions and set them aside to assemble the lasagna. The pre-cooked noodles you can just lay in the pan right out of the package.
Sherry’s version doesn’t call for spinach, but many recipes do. I prefer it, and it’s easy to add. Besides, the red, white, and green are Italian colors. Just buy a couple of packages of frozen chopped spinach, thaw in a colander, squeeze most of the water out, and add it with the ricotta cheese.
Spinach, if using
Mozzarella cheese, grated
Spray a baking dish or pan (see photo), with cooking spray. Spread the sauce over the bottom, add a layer of noodles, a layer of ricotta cheese (and spinach, if using), and sauce to cover the ricotta. Repeat for another layer of each. Top with the grated Mozzarella cheese.
Bake at 350 degrees for 45 minutes. Let sit for 20 minutes before serving. Serve with bread and salad.