This recipe will make two lasagnas; one to eat now and one to freeze for later! I love having things in my freezer to pull out on long or lazy days.

Lasagna is one of those things that I’d order out, but never make at home. I’m not sure what about it seemed to intimidate me, but I decided to go for it a few months ago, and it turned out well, so I made it again, and it turned out well. Here it is for you.

Loaf Pan Lasagna

1 15oz container of ricotta cheese

1 24 oz jar of your favorite pasta sauce

15 lasagna noodle sheets

2 big handfuls of spinach

1 8oz container of mushrooms

1 teaspoon minced garlic

½ cup shredded mozzarella cheese

¼ cup grated parmesan cheese

3 tablespoons milk

Olive oil

Salt & Pepper to taste

Garlic powder to taste

2 loaf pans

Cook the lasagna sheets to al dente (still a little firm, as this will go in the oven (mushy noodles are gross)) and then spread out on a lightly oiled sheet pan to cool.

Sauté the spinach with a teaspoon of minced garlic in olive oil. When the spinach is wilted remove from pan to cool.

Slice the mushrooms (or buy them sliced) and add to the pan you wilted the spinach in. When the mushrooms are softened and browned, remove from the pan to cool.

Once the vegetables have cooled, put the ricotta into a bowl and add the milk, Parmesan cheese, spinach, garlic and a sprinkle of salt and pepper. Stir to combine.

Layer the lasagna into the two loaf pans: start with a thin layer of pasta sauce (this keeps the noodles from sticking to the pan), then a lasagna noodle sheet (you may need to use half of another sheet to ensure that the entire bottom is covered, tear them length ways), ricotta cheese mixture, a layer of mushrooms, a sprinkle of mozzarella cheese, and then repeat until you’ve done 5 layers. The top layer should be the remaining mozzarella cheese. I added a sprinkle of garlic powder on each layer of sauce, but that’s totally up to you. I just love garlic.

This is a one for now, one for later recipe, so at this point you would wrap one tightly with plastic wrap and aluminum foil for the freezer, and bake the other at 350 degrees until the internal temperature is 140 and the cheese is brown and bubbly.

 

• The ricotta/Parmesan/spinach filling is great in stuffed shells, too!
• If you don’t care for spinach or mushrooms, use your favorite veggies! I’ve used summer squash and zucchini in the past and it turned out delicious!
• I buy foil loaf pans at the dollar store.