Lucia’s Lasagna

Ingredients

• 2 large Vidalia onions (sliced lengthwise or crosswise)
• 5 cups baby spinach (fresh, roughly chopped)
• 2 jars (24 oz each) marinara sauce (Prego or similar brand)
• 15 oz ricotta cheese (large container)
• 1 grated parmesan cheese (freshly grated preferred)
• 2 cups mozzarella cheese (shredded)
• 8 oz Swiss cheese (sliced)
• 2 tbsp sugar
• 1 tsp salt (plus additional to taste)
• 0.5 tsp black pepper (plus additional to taste)
• 1 tsp garlic powder (or to taste)
• 1 box (9 oz) oven-ready lasagna noodles (Barilla no-boil noodles)

Instructions

1. 1

   Place oven-ready lasagna noodles in a bowl of warm water for 5 minutes to soften.

2. 2

   Slice the Vidalia onions thin and add them to a hot pan with salt. Cook until deep golden brown, deglazing the pan as necessary.

3. 3

   In a bowl, mix the ricotta cheese with sugar, parmesan cheese, salt, and pepper. Cut up the baby spinach and fold into the ricotta mixture.

4. 4

   Coat the bottom of a tin pan lightly with marinara sauce.

5. 5

   Begin layering the lasagna: start with a layer of softened noodles on the bottom, followed by the caramelized onions, noodles, and ricotta-spinach cheese mixture. Continue layering until all ingredients are used.

6. 6

   Top the final layer with Swiss cheese slices.

7. 7

   Cover the assembled lasagna with aluminum foil and bake at 350°F for 30–40 minutes until heated through.

8. 8

   Remove foil and bake uncovered for 15–20 minutes until the cheese is melted and lightly browned.

9. 9

   Let the lasagna sit for 5–10 minutes before cutting and serving.

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