spinach and 4 cheese lasagna

i’m a big fan of lasagna.

i don’t make it often. let’s face it, now a days, i just don’t have the time.

let me let you in on a food yenta secret. i use no cook noodles. don’t laugh. ok, well you could laugh, just please don’t leave.

for a busy mom of 2 running 2 websites (yeah, i got 2. if you are a car lover or know someone who is go check it out, a little shameless promotion can’t hurt) and volunteering for everything sometimes you just need to take a short cut. i’m queen of the short cut. ok maybe not queen but i rank pretty high up there. i love no boil noodles. it makes one of my favorite recipes even easier to make. trust me, it’s easier.

no boil noodles have come a long way. i wont lie, they used to be a little gummy and a little weird. now, you really can’t tell the difference. i mean, don’t get me wrong, if you make your own noodles you might take some issues with this…but don’t, well, try not to. i’m just a busy mom trying to make a good healthy and simple dinner everyone will enjoy.

this is one of my favorites, i say that often don’t i? but for real, this one, it’s simple, it’s good, the mix of cheese and the addition of lemon zest, genius. did i just call myself a genius? nah, alright maybe a little.

enjoy, go buy yourself some no boil noodles and make a quick lasagna everyone will enjoy.

spinach and 4 cheese lasagna

1. into a big bowl scoop ricotta cheese, goat cheese, parm cheese and a small handful of shredded mozzarella cheese. mix and add zest of 1/2 a lemon and spinach, a pinch of salt and a pinch or two of pepper. mix again.
2. take your tomato sauce and add about 1.5 cup to bottom of an oven proof bowl, place noodles on top, scoop over cheese. repeat. with this recipe, i got about 2 layers.
3. on top, spread out the rest of the sauce, sprinkle with parm and mozzarella cheese.
4. bake at 350 for about 45 minutes.
5. after 45 minutes take it out and let rest for about 5 or so minutes before you dig in (i know it will be hard).