The inspiration for this meal came from here, Joelen's Culinary Adventures. I had completely planned on making separate lasagnas in small foil loaf pans and freezing them, like she had mentioned, as it is just the 2 of us in our home, but unfortunately we didn't have the foil pans so I made it the regular way in a 9X13 baking dish. I omitted the sausage she has in her recipe, and instead I added spinach, because I had some in the fridge. I paired this lasagna with the Parmesan Garlic Breadsticks. This was a delicious meal and I'm glad I have leftovers. In fact, I may even heat one up for lunch right now!
1 package No Boil Lasagna Sheets
1.5 jars Pasta Sauce
1.5 packages Shredded Italian Blend Cheese
1 container Ricotta Cheese
2 tablespoons Parsley (I didn't have fresh so I used dried)
Salt, Pepper, Garlic Powder, Parmesan Cheese--to taste
*1/2 package of Frozen Spinach, thawed and squeezed (I added this ingredient)
In a small bowl, combine the ricotta, 1 1/2 cups shredded cheese, parsley, and spinach. Add salt, pepper, and garlic powder to taste.
Spray a 9X13 baking pan with non-stick spray. Pour some sauce on the bottom of the pan so that the pasta has some liquid to help it cook. Wet the pasta sheets and place 4 on the bottom of the pan. Pour a little more sauce on top of the pasta sheets, then add half of the ricotta mixture. Sprinkle some additional shredded cheese and a handful of grated parmesan on top of the ricotta mixture. Then, add more sauce on top of that. Repeat the next layer using the rest of the ricotta mixture. Top the mixture with the final layer of pasta sheets, more sauce, and some shredded cheese & parmesan cheese.
Bake at 350 degrees (I actually baked it at 400 because of the breadsticks) for about 35-40 minutes. Allow the lasagna to cool before cutting into squares.