Lasagna Bolognese

1. 1

   Preheat oven to 350 degrees F. Lightly grease a 13x10x3 foil pan and set aside.

2. 2

   In a large stockpot, prepare lasagna noodles according to package directions with a little olive oil added in the water to prevent sticking.

3. 3

   When done drain noodles and lay them out separately on a non-stick surface (such as a cutting board, your counters, wet paper towels or on parchment paper).

4. 4

   In a microwave-safe bowl, cook the spinach for about 5 minutes or until totally thawed.

5. 5

   Drain excess water then squeeze it using paper towels to remove any remaining moisture.

6. 6

   Transfer spinach into a large mixing bowl and add the ricotta.

7. 7

   Stir in the parsley, garlic powder, and Parmesan cheese.

8. 8

   To assemble the lasagna, remember NRCS: noodles, ricotta, cheese, sauce.

9. 9

   Lay 6 of your lasagna noodles on the bottom of your pan.

10. 10

    Using your fingers, spread a very thin layer of ricotta mixture evenly atop the noodles.

11. 11

    Next, layer on a sliced cheese layer (use 1/4 of the sliced cheeses), followed by a few cups of Bolognese sauce (the more the better).

12. 12

    Repeat three times until you have created 12 layers of goodness.

13. 13

    Sprinkle the shredded 6-cheese Italian blend on top.

14. 14

    Cover with foil and bake for 80-90 minutes.

15. 15

    Remove foil and bake another 15 minutes uncovered.

16. 16

    Remove from oven and set it on a rack.

17. 17

    Let it rest at least 20 minutes before serving.

* Per serving · 4 servings · Values may vary.