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Updated on August 24, 2009

Helpful tips on Ingredients

2 Cans makes for a great lasagna
2 Cans makes for a great lasagna
Fast and easy
Fast and easy
Cant have lasagna with out it
Cant have lasagna with out it
Adds great flavor to the Ricotta and keep everything moist
Adds great flavor to the Ricotta and keep everything moist
Already shredded for you
Already shredded for you
fresh is always better
fresh is always better
easy Ingredients always on hand
easy Ingredients always on hand
easy Ingredients always on hand
easy Ingredients always on hand
This is how it should look like before you add your sauce to the top.
This is how it should look like before you add your sauce to the top.







1 ½ lbs of Uncooked Lasagna

2-can of tomato sauce (12 ounces)

1-Small pack of frozen spinach (8 ounces)

1-large Ricotta cheese (16 ounces)

2-Eggs beaten

Grated cheese (8 ounces)

½ lb Mozzarella (shredded)

½ lb Mild Provolone (cubed)

Salt & Pepper ½ (Tablespoon)

Dried Parsley (Tablespoon)

Dried Oregano (Tablespoon)

Fresh Basel    (3 ounces)



            Preparing the Ingredients


Lets start with by cooking your lasagna in a large boiling pan, boil water until its really hot and just before you add your lasagna add 2 pinches of salt and boil for about 10 to 14 minutes until pasta is cooked.


Next take drain pasta, cool under cold water, then place your lasagna on a clean wash cloth Kris crossing them.

And put aside until you’re ready to stuff and roll, next cook spinach and drain well use a clean dish cloth put spinach in and squeeze until drained well, put aside to cool.


In a large mixing bowl add your ricotta cheese, followed by 2 beaten eggs,6 ounces of grated cheese, ½ pound mozzarella ½ tablespoon of salt & pepper, tablespoon of oregano and parsley, then cut up your fresh Basel and spinach add  to the bowl and mix up really well, Save a few pieces of Basel for the final topping.  


               Preparing to stuff and roll your lasagna


on a flat surface take your mixture using a good  size spoon and scoop some along the whole lasagna thinly , it will be harder to roll if over stuffed, next roll up your lasagna and place flatly into a baking pan layered with one can of tomato sauce on the bottom of the pan, continue until all of your mixture is used up, top off the rolled lasagna with more sauce, this will keep top of pasta from getting hard.



           Cooking your stuffed rolled lasagna   


Preheat oven to 350 degrees and cover your baking pan with foil and bake your lasagna for 40 to 50 minutes , you can always pull one out to test and be sure your ricotta is fully cooked, just before you pull out of the oven take off foil and add  your provolone cheese on top of lasagna with a little more grated cheese and put back in oven for ten more minutes.


This will give the top of the stuffed lasagna a nice melted look to your master piece, final topping is some fresh Basel

And let cool for about 10 minutes and serve with a nice glass of red wine, side of garden salad and enjoy this will feed 4 to 5 people with a cost of about 9.00 dollars.



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    • profile image


      6 years ago

      Love this.... Gotta go make it

    • wildsurgg profile imageAUTHOR


      7 years ago from BOSTON AREA


      thank you for your complement

    • htodd profile image


      7 years ago from United States

      well written post

    • wildsurgg profile imageAUTHOR


      9 years ago from BOSTON AREA

      @victoria Thanks and have fun with the Hubs


    • wildsurgg profile imageAUTHOR


      9 years ago from BOSTON AREA

      Thanks your comments they are appreciated, I am glad someone has started to like what I am producing, all these recipes I make regularly and my family loves them.

      Thank you


    • Montana Farm Girl profile image

      Montana Farm Girl 

      9 years ago from Northwestern Montana's breakfast time here in Montana, but after reading your hub and viewing the photos, I'm ready for dinner!!!!! Bookmarking your page/recipe so I can make this divine treat!! Keep 'em coming!!!! Welcome!


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