That is the video of how to prep it and layer it.
The is an amazing pasta dinner! All the hard work is totally worth it! I love all the flavors and layers! I used no cook ready to bake lasagne pasta, from Trader Joe’s. This makes it a lot easier, if you can’t get this than it is fine to use boiled noodles, In my opinion this makes it much tastier! I would recommend frozen spinach because it is really small and you don’t have to chew it so many times, but cooked spinach will work fine too. The Parmesan cheese on top is totally optional because I know the lasagne already has about 2 pounds of cheese in it already! As you can see in the video, I used an Italian herb blend, you can just use any Italian spice you want, I would recommend oregano! The garlic cloves are also optional but make it taste REALLY good! Anyway, I hope you like this! Happy cooking!
1 egg beaten
1-3 cloves of garlic
1 bag of frozen spinach
1 pound mushrooms
1 pound mozzarella cheese
1 pound ricotta
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Italian herbs
1 large bottle of tomato sauce 24 ounces
1 package lasagne cooked or no boil oven ready
1/2 cup Parmesan cheese(optional)
Cook the noodles.Combine all the ingredients except the tomatoes sauce, lasagne noodles, and Parmesan cheese. Stir well until combined. On the bottom of a greased baking sheet, spread 1/4 of the tomato sauce on the bottom of the pan, place lasagne noodles until they reach the edges and match up with the tomato sauce. Add 1/4.th if the mixture and spread evenly across the noodles leaving no white spots. For help with this watch the video above. Repeat this step 4 times. After you finish the last layer, add the rest of the tomato sauce in the jar to lightly cover the mixture layer. Cover this with foil and place in the oven at 375 for 35 minutes. Take out of the oven, take off the foil and add the Parmesan cheese. Cook for another 10 minutes, take out of the oven and enjoy!
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