Cooking: Spinach Lasagna

I'm trying to broaden my cooking repertoire because, let's be honest, it is pretty sub-par right now. I'm a one-dish meal kind of person. So lasagna is right up my alley. For my model, I used this Spinach Artichoke Lasagna recipe from Budget Bytes. I had made it twice before but this was a chance for me to really cement this recipe into my brain by doing it without looking it up.

I got all my ingredients together:
- no boil lasagna noodles
- a ton of tomato sauce
- 15 oz ricotta cheese
- 16 oz frozen chopped spinach
- 2 eggs
- all the mozzarella in the world

1. Thaw frozen spinach. Decide that since you have leftover frozen broccoli that it deserves to be in lasagna.
2. In a different bowl, combine all the ricotta cheese, 2 eggs, and a handful of mozzarella cheese. Add some pepper and other spices you have lying around because nothing says "fancy chef" than going BAM! SPICES! Mix well.
3. Add green thawed bowl into yellow mush bowl and stir.
4. Layering time: sauce, noodles, filling, some extra mozzarella. Repeat. Finish off with the noodle, sauce, cheese roof.
5. Cover with foil and bake for 40ish minutes. This is not really scientific. Near the end take the foil off and let it cook for a few more minutes. It is done when you are starving.

I like this recipe because it is simple and can be altered very easily. Swap in some meat if I want. And I have meals for the next week or so. I slice up my lasagna and put it in individual plastic containers, some of which go into the freezer for convenient last minute lunches. This batch gave me dinner and 9 plastic containers worth of meals. VICTORY!

Recipe Unlocked: Lasagna (and all its derivatives).