- Yield: 2 meals
- Prep Time: 45 minutes
- Cook Time: 60 minutes
4 Cheese Lasagna
So easy!! Years ago, my go-to came from a jar of chunky sauce + no-boil noodles. *scoff* Nowadays, we’ve grown up a little more, and learned the easy way to do it better. Let’s assume you’ve done good and you’ve got some Meaty Pasta Sauce already prepped and ready to go. Then this dish is a 5 minute wonder that will sure to wow!! Oh – and this will make 2, so stick one in the freezer for next week!
Ingredients
- meaty pasta sauce - pre-make ahead of time
- spinach lasagna noodles - 1 box
- low milk fat ricotta - 2 cp
- low milk fat cream cheese - 8 oz
- low milk fat mozza cheese (or 4 cheese blend) - 2 cp
- low milk fat parmesan cheese - 1/2 cp (plus more for sprinkling)
- spinach leaves - 2 cp
Instructions
- If you haven’t already done so, take a day and make your meaty pasta sauce – it will make this dish with the Italian sausage!
- Cook the noodles as per the box instructions and allow to drain very well, so they are completely dry (I leave mine in a strainer in the sink for a while before using)
- In a separate bowl, blend together ricotta, cream cheese, Parmesan and spinach
- In 2 9" round glass dishes, I layer:
- Sauce
- 3 pieces of lasagna
- Sauce
- 3 pieces of lasagna
- Cheese mixture
- Sauce
- 3 pieces of lasagna
- Sauce
- Shredded 4-cheese mozza blend (from Kraft) or low milk fat mozza
- Bake one at 350 degrees for 35-45 minutes until cheese bubbles and is slightly browned. Freeze the second one for another day
