Eight Layer Lasagna

I love this lasagna, because I usually have the ingredients on hand.  And, if you keep jars of Make-Ahead Marinara in the freezer, then it goes together really quickly. 

Eight Layer Lasagna

Marinara Sauce – You could use a jarred sauce if that works better for you, but I almost always have Make-Ahead Marinara in the freezer.  Heat your marinara sauce of choice to a simmer.  (Unless you plan to freeze your lasagna, then just use it straight from the jar.)

Bechamel Sauce – This is just a fancy French name for a white sauce.  I’ve never tried using jarred alfredo sauce.  If you try it, let me know how it goes.  :)  Here’s how I make mine:

• Saute 1/4 cup finely chopped onion in 2 tablespoons butter and 2 tablespoons olive oil.  Add 1/8 teaspoon cayenne pepper and a pinch of ground nutmeg.  Cook on medium-high until the onion is softened.
• While that is cooking, measure 1/3 cup flour and 3 cups milk (at least 2%.  I like whole milk for this.) When the onion is ready, dump in the flour, and whisk it for about a minute. 
• Gradually stir in the milk, whisking constantly to eliminate any lumps. Whisk (almost) constantly for about 5 minutes until the sauce is slightly thickened. 
• Stir in 1 teaspoon italian seasoning, 1/2 teaspoon dried basil and 1/4 teaspoon garlic powder.
• Gradually add in a block of cream cheese cut in pieces.  Whisk until fully incorporated.  Turn off the heat.
• Salt and pepper to taste, and then remove about 1 cup of the sauce for later.
• Stir in either fresh, chopped spinach or 1 box of frozen chopped spinach, thawed and drained very well.  You don’t want liquid from the spinach ruining the awesome sauce you just made, so squeeze as much out as you can.
• Beat up one egg, and stir it in.

Assembly – the easy part. :)

Spray a 9x13 pan with cooking spray.  Coat the bottom of the pan with 1/2 cup of the marinara sauce.  Layer 4 oven-ready lasagna noodles. Top with marinara, then bechamel, then mozzarella cheese. That’s two layers down.

Now layer 4 more noodles, but put them in the opposite direction as the first layer.  This helps your lasagna stay together once you cut it.  :)  Then marinara, bechamel and cheese.

Repeat, switching the direction of the noodles.  Top with the last layer of noodles. Cover with the bechamel that you reserved earlier.  Make sure that all the noodles are covered in sauce, and top with grated mozzarella and a generous sprinkle of parmesan cheese.

Bake at 400 for 30-40 minutes.  Or, wrap in foil and freeze for later.  When you bake a cold lasagna, turn the heat down to 375  and plan on about an hour of baking time.

Ok. I know the directions here are very lengthy, but I promise it actually goes fast.  I made this for dinner tonight and it was on the table in less than an hour.  :)

Picture coming soon.  :)