NOODLES

• If not using the oven-ready noodles, cook lasagna noodles according to instructions. Set in cold water to chill.

SAUCE

• Add oil to a medium-sized sauté pan. Sauté the onion & garlic in a pan over medium heat for about 5 minutes, until softened & fragrant. Add all the sauce seasoning, herbs, and tomatoes. Cook for an additional 10 minutes

FILLING AND ASSEMBLE

• Preheat the oven to 375 degrees F with the rack in the middle. Spray a 13" X 9" casserole dish with cooking spray.
• Thaw spinach & press out any water. In a bowl combine the spinach, ricotta cheese, cottage cheese & parsley. Season with some salt & pepper. Set aside.
• Assemble the lasagna: Pour 1/3 of the sauce into the pan. Layer on 5 noodles. Top with 1/3 of the cheese & spinach mixture and 6 oz of mozzarella cheese. Repeat this 2 more times: sauce, noodles, filling, and cheese. You should have a total of 3 layers of sauce, noodles, filling, and cheese.
• Cover the lasagna in foil & bake for 20 minutes. Uncover, add a garnish of fresh basil on top & broil on low for 5 minutes. Cheese should be browned & bubbly.
• Serve hot. This makes great leftovers too! Just let it cool, then store in an airtight container for about 3 days in the fridge.

• Place rice in a fine-mesh colander and rinse with cold water. Drain for a few minutes.
• Combine rice and measured water in a medium saucepan (about 2 quarts)
• Place lid on pot and bring rice to a boil. Turn the heat down to a simmer. Set the timer for 40 minutes.
• When time is up, check your rice for doneness. If it’s good, turn the burner off and let the rice steam (or remove from heat if using an electric burner) for 10 minutes.
• Use a fork to fluff the rice just before serving.

Tips on cooking rice:

• Make sure you have a well-fitting lid for the pot you will be using and keep “peeking” to a minimum.
• Once you have brought the rice to a boil, it needs to be cooked slowly at a low temp. If there is a low simmer burner available it’s best to use it.
• Steam holes indicate your rice is done. Any longer and it will begin to burn and at that point there is no saving it (you can scoop off the top layer, but it will be infused with a burnt smell). Make sure you set your timer just short of estimated finishing time.
• Once your rice is done cooking make sure to let it rest off the heat for 10 minutes.
• Depending on the type of rice and quantity cooked, cooking times and the amount of water used will vary greatly. Make sure to check for your specific type of rice.