Ingredients:
1 (8-ounce) package Skinner Lasagna noodles
18 Nana’s meatballs
6 cups Nana’s Red Sauce
15-ounce container ricotta cheese
¾ cup frozen chopped spinach
1 bunch green onions
Salt and pepper to taste
1 tablespoon chopped serrano peppers (optional)
1 cup plus three tablespoons grated Parmesan cheese
1 pound mozzarella cheese cut into 18 slices (or one pound grated mozzarella)
Directions:
Boil and rinse noodles in cold water. You should have nine noodles. Crush the meatballs in a bowl with the sauce that adheres to them. Pour 2 cups of red sauce in the bottom of a 9x13-inch baking dish. Arrange three noodles across the bottom of the dish. Spoon half of the meatballs onto the noodles. Spoon the ricotta into a mixing bowl. Squeeze the spinach to remove as much water as possible. Chop the green onions finely using a little of the green part. Add the spinach to the green onions on the chopping board and chop together mixing well. Add the spinach and green onion mixture to the ricotta. Add one cup Parmesan cheese and stir well to combine. Season with salt and pepper and chopped serrano peppers if desired. Spoon half of the ricotta mixture in with the crushed meatballs dotting it evenly around the baking dish. Top the filling with 9 mozzarella slices or grated cheese. Add more sauce and another layer of noodles and repeat ending with a layer of noodles. Top the noodles with some sauce and three tablespoons of Parmesan cheese. Bake in a 350°F oven for half an hour to 45 minutes or until the cheese melts and the lasagna is bubbling. Allow to sit for a least a half an hour before cutting into squares and serving. Servings: 12
