NOTE: I have known Cherry Vanilla since the 1980s when we both lived in New York City. Whenever I see her, it is always a treat. She is perpetually upbeat and full of energy. When I asked her to share one of her favorite recipes, Cherry instantly knew which one she wanted to give me, as it was one of her favorites. This is a gem of a recipe for lasagna that is easy to make, and it is one that you can take and personalize with additions like sliced zucchini, capers, or by using your own homemade marinara sauce. This is the prefect ch-ch-ch-Cherry Bomb of a lasagna recipe from the ever-exciting Cherry Vanilla herself!
NOTE FROM CHERRY: “The thing that makes this lasagna so great is that you don’t cook the pasta first. You put it into the pan dry. It absorbs the liquid while baking and comes out firm and delicious, like second-day lasagna. Also, you need not buy special ingredients. Supermarket stuff works just fine and the measurements all work out if you buy the standard sizes of everything.”
According to Cherry: “Credit for this recipe should really be given to Mrs. Broderick, mother of John (JB) Broderick, production and lighting designer extraordinaire (Metallica, Tim McGraw, Madonna, etc.). She passed it on to him, and he passed it on to me. I have tried it with many variations, including adding shredded or thin slices of zucchini to one layer, using whole wheat or spinach noodles, fresh mozzarella, homemade sauce, hand-grated parmesan cheese, fresh herbs, extra sauce, extra cheese, etc. It always seems to come out great no matter what you do to it, but I have now returned to the basic, which somehow still seems to be the best, not to mention cheapest and easiest!”
Note: I used two 24-ounce cans of pasta sauce to make this recipe, and it worked out fine. If you use jarred sauce, make sure you get at least 48 ounces.
Ingredients:
– 6 to 8 uncooked regular Lasagna Noodles
– 5 cups of Red Marinara Sauce (plus an extra optional three cups to use at serving time)
– 2 cups of shredded Mozzarella Cheese
– 1 15-ounce container of Ricotta Cheese
– 2 cups of grated Parmesan Cheese
– 1 Whole Egg
– 1 16 ounce package Frozen Chopped Spinach (or 3 cups Fresh Chopped Spinach)
– 1/4 cup Olive Oil
– 1/2 teaspoon Salt
– 1/2 teaspoon Ground Black Pepper
– 1 cup fresh Sliced Zucchini (optional)
– 1/2 cup fresh Chopped Onions (optional)
– 1/4 cup fresh Chopped Basil for garnish (optional)
Directions:
Let the frozen unwrapped chopped spinach defrost in a bowl (or steam 3 cups of fresh chopped spinach). Preheat oven to 350 degrees Fahrenheit.
Mix the spinach, ricotta, whole egg, 1/2 a cup of parmesan cheese, pepper and salt. Do not remove the liquid from the defrosted (or steamed spinach) as this liquid will be absorbed by the noodles.
Add the olive oil to the bottom of a 9-inch by 13-inch rectangular baking pan. Spread it out evenly in the pan. Add one cup of red marinara sauce to the baking pan, and spread it out evenly.
Add a layer of three or four uncooked lasagna noodles side-by-side on top of the sauce and olive oil. Top with one half of the ricotta and spinach mixture. Cover with one half a cup of grated parmesan cheese. (Spread out half of the sliced zucchini and chopped onions on this layer if you are adding them.) Cover with one cup of the grated mozzarella cheese. Add two cups of red marinara sauce, evenly covering the layer.
Repeat this process: a layer of noodles, a layer of spinach and ricotta, a layer of one half a cup of grated parmesan cheese, (optional zucchini and onions), a layer of one cup of grated mozzarella cheese. Spread the remaining two cups of red marinara sauce on top of it. Sprinkle with one additional half a cup of parmesan cheese.
Cover the pan with aluminum foil, “tenting” it in the center to avoid sticking, and cook in the preheated 350-degree oven for one half an hour. Remove the aluminum foil, and cook for an additional 30 to 40 minutes.
NOTE FROM CHERRY: “Make sure it’s cooked all the way through. Let it bubble and burn slightly on top of you like it that way (I do!) Remove from the oven and let it stand for a few minutes, slice and serve. I like to heat up extra red sauce in a pan and pour it over each individual serving. I like to serve it with a simple green salad, garlic bread, a nice glass of Chianti wine, and: Voila! Individual servings can be heated up the next day. My favorite way is to put it on a non-stick pan, cover it with sauce and heat it in the oven. It is also good cold, without the extra sauce. Thank you Mrs. Broderick!”
NOTE FROM CHERRY: “The thing that makes this lasagna so great is that you don’t cook the pasta first. You put it into the pan dry. It absorbs the liquid while baking and comes out firm and delicious, like second-day lasagna. Also, you need not buy special ingredients. Supermarket stuff works just fine and the measurements all work out if you buy the standard sizes of everything.”
According to Cherry: “Credit for this recipe should really be given to Mrs. Broderick, mother of John (JB) Broderick, production and lighting designer extraordinaire (Metallica, Tim McGraw, Madonna, etc.). She passed it on to him, and he passed it on to me. I have tried it with many variations, including adding shredded or thin slices of zucchini to one layer, using whole wheat or spinach noodles, fresh mozzarella, homemade sauce, hand-grated parmesan cheese, fresh herbs, extra sauce, extra cheese, etc. It always seems to come out great no matter what you do to it, but I have now returned to the basic, which somehow still seems to be the best, not to mention cheapest and easiest!”
Note: I used two 24-ounce cans of pasta sauce to make this recipe, and it worked out fine. If you use jarred sauce, make sure you get at least 48 ounces.
Ingredients:
– 6 to 8 uncooked regular Lasagna Noodles
– 5 cups of Red Marinara Sauce (plus an extra optional three cups to use at serving time)
– 2 cups of shredded Mozzarella Cheese
– 1 15-ounce container of Ricotta Cheese
– 2 cups of grated Parmesan Cheese
– 1 Whole Egg
– 1 16 ounce package Frozen Chopped Spinach (or 3 cups Fresh Chopped Spinach)
– 1/4 cup Olive Oil
– 1/2 teaspoon Salt
– 1/2 teaspoon Ground Black Pepper
– 1 cup fresh Sliced Zucchini (optional)
– 1/2 cup fresh Chopped Onions (optional)
– 1/4 cup fresh Chopped Basil for garnish (optional)
Directions:
Let the frozen unwrapped chopped spinach defrost in a bowl (or steam 3 cups of fresh chopped spinach). Preheat oven to 350 degrees Fahrenheit.
Mix the spinach, ricotta, whole egg, 1/2 a cup of parmesan cheese, pepper and salt. Do not remove the liquid from the defrosted (or steamed spinach) as this liquid will be absorbed by the noodles.
Add the olive oil to the bottom of a 9-inch by 13-inch rectangular baking pan. Spread it out evenly in the pan. Add one cup of red marinara sauce to the baking pan, and spread it out evenly.
Add a layer of three or four uncooked lasagna noodles side-by-side on top of the sauce and olive oil. Top with one half of the ricotta and spinach mixture. Cover with one half a cup of grated parmesan cheese. (Spread out half of the sliced zucchini and chopped onions on this layer if you are adding them.) Cover with one cup of the grated mozzarella cheese. Add two cups of red marinara sauce, evenly covering the layer.
Repeat this process: a layer of noodles, a layer of spinach and ricotta, a layer of one half a cup of grated parmesan cheese, (optional zucchini and onions), a layer of one cup of grated mozzarella cheese. Spread the remaining two cups of red marinara sauce on top of it. Sprinkle with one additional half a cup of parmesan cheese.
Cover the pan with aluminum foil, “tenting” it in the center to avoid sticking, and cook in the preheated 350-degree oven for one half an hour. Remove the aluminum foil, and cook for an additional 30 to 40 minutes.
NOTE FROM CHERRY: “Make sure it’s cooked all the way through. Let it bubble and burn slightly on top of you like it that way (I do!) Remove from the oven and let it stand for a few minutes, slice and serve. I like to heat up extra red sauce in a pan and pour it over each individual serving. I like to serve it with a simple green salad, garlic bread, a nice glass of Chianti wine, and: Voila! Individual servings can be heated up the next day. My favorite way is to put it on a non-stick pan, cover it with sauce and heat it in the oven. It is also good cold, without the extra sauce. Thank you Mrs. Broderick!”