Lasagna with cheese

8 servings
1 hour 20 min

How to make lasagne with cheese? Prepare the products. Instead of mozzarella and parmesan, you can use any other soft and hard cheese, and replace ricotta with non-acidic cottage cheese. But real lasagne is still cooked with these cheeses. Spinach, if it is frozen, like mine, before thawing a little, you can not fully, so it will be easier to grind.

First, make the cheese filling. How to make a filling? Put ricotta, spinach, 2 eggs and 70g grated parmesan in the combine bowl. If your spinach is fresh, pre-wash and dry it, then remove the stems that are too thick.

Whisk everything thoroughly. Add salt, pepper to taste. Keep in mind that the filling contains salted cheese, do not salt it.

Next, make the tomato sauce. How to make a sauce? For him, puree the tomatoes in your own juice. Pour them into the pan, bring to the boil, add salt, pepper, dry herbs and sugar as desired.

Boil the sauce for a few minutes, then turn it off.

Boil the lasagna sheets in a large amount of salted water. Cook a few at a time. See the cooking time on the package, each manufacturer advises a different time. Put the finished sheets on a towel so that excess liquid leaves. Now they sell sheets that do not require pre-cooking, use them immediately dry (read the instructions on the packaging, which ones you have). Lay the sheets on the bottom of the mould.

Top with a few spoons of cheese filling.

Cover it with tomato sauce and sprinkle with parmesan. Repeat this three more times. As a result, you will get 4 layers of dough.

Spread the mozzarella cut into thin slices on the top layer of the filling. If you use another soft cheese, then grate it.

Top with tomato sauce and sprinkle with the leftovers of Parmesan. Bake the lasagne in the oven preheated to 180 ° C for about 30 minutes, until ruddy.

Leave the finished lasagne to cool slightly and cut into portions. Enjoy your meal!