Ingredients

o   1 batch Vodka Sauce*

o   1 lb lasagne noodles

o   2 10oz bags of frozen chopped spinach

o   2 cups high quality whole milk ricotta

o salt

o pepper

o   1 cup shredded parmesan

Directions

1.     Preheat oven to 350º.

2.     Boil lasagne noodles according to box directions (time this with the other ingredients so that the noodles don’t have too much time to stick together).

3.     Thaw the frozen chopped spinach according to package directions (I generally do this in the microwave). Mix the thawed (and drained) spinach with the ricotta. Season with salt and pepper.

4.     In a 9x13in baking dish, spread a thin layer of the sauce in the bottom. Then place noodles atop the sauce, covering the whole dish (it’s okay if there’s some overlap). Spread some of the spinach ricotta mixture atop the noodles. Continue with these layers until all of the spinach is used up. (I aim for three layers of the spinach.)Top the baking dish with the last of the sauce then sprinkle the shredded parmesan across everything.**

5.     Cover with foil and bake for 21 minutes then remove the foil and bake for an additional 21 minutes until the cheese is bubbling and starting to brown.*** Let rest for 10-15 minutes before eating.

Notes

*If you like a saucier lasagne, you can do 1.5 times or double the amount of vodka sauce. Store-bought vodka sauce also works.

**I use up all of the noodles during the layering, even if it’s not a perfect.

**You can broil the lasagne at the end if you prefer a crispier top.