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Recipe tip: I use my Better-Than-Jarred Marinara and Entertaining Meatballs for this recipe.
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You can find these recipes in my recipe box here in Tasty Kitchen or on my website.
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Preheat oven to 350 F.
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1.
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Heat a large pot of water on the stove over medium-high heat until it comes to a boil.
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Drizzle in the vegetable oil (optional).
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Add the lasagna noodles and cook them for 4 minutes and then remove them from the pot of water to a sheet pan lined with wax paper.
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Dont let them touch.
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If you need to, lay out a new sheet of wax paper between each layer to prevent sticking while cooling.
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2.
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In a large mixing bowl, combine the ricotta, spinach and egg.
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Make sure the spinach is completely drained of water before adding it; I like to place the spinach in a kitchen towel and then twist to ensure all moisture is removed in order to avoid a soggy filling.
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3.
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Arrange all of your layering ingredients close to your 9x9 baking dish.
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I like to cut the noodles in half (horizontally) to make them fit in my dish better.
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4.
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Place a small amount (1 tablespoon) of marinara sauce in the bottom of the baking dish followed by a layer of noodles (2 whole noodles or 4 halves), 1/3 each of the ricotta mixture, meatballs and sauce.
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Then add another layer of noodles and repeat the layers ...
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I like to only sprinkle Parmesan on every other layer, which means layer 2 and on top.
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5.
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After the third layer, top with the remaining 2 noodles, remaining sauce, and a layer of cheese.
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6.
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Loosely cover the dish with aluminum foil and bake for 30 minutes.
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After 30 minutes, gently remove the foil and bake an additional 15 minutes or until the top is bubbly.
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7.
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Then remove the dish from the oven and allow lasagna to sit for at least 15 minutes before serving.
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Notes: 1.
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Make sure to cover loosely.
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If you allow the foil to touch, the cheese will pull off when the foil is removed.
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2.
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With a 9x9 pan, I used 2 whole noodles on each layer, cut them in half across the middle, and then placed to fill the space.
