RICE LASAGNA NOODLES RECIPES

Steps:

• If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.
• Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly), the mozzarella and the Parmesan. Season with salt and pepper if desired.
• Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
• Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.

Steps:

• Heat the oven to 400ºF. Arrange a rack in the middle of the oven and heat the oven to 400°F.
• Brown the beef and onion. Finely chop 1 medium yellow onion. Heat 1 tablespoon olive oil in a 12-inch or larger regular or cast iron skillet over medium-high heat until shimmering. Add the onion, 1 pound lean ground beef, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, and cook, breaking the beef up into small pieces with a wooden spoon, until the beef is cooked through, 6 to 8 minutes. Remove from the heat and let cool for 5 minutes.
• Prepare the baking dish and assemble the meat sauce. Open 1 (24 to 25-ounce) jar marinara sauce (3 cups). Spread a thin layer of the sauce in the bottom of a 9x13-inch baking dish. Stir the remaining sauce into the ground beef mixture.
• Begin layering the lasagna. Shred 12 ounces low-moisture mozzarella cheese if needed (3 cups). Place 5 lasagna noodles in the baking dish, breaking them if needed to create a single layer (it’s OK if the noodles overlap slightly). Dollop and spread 1 cup of the ricotta cheese over the noodles. Dollop and spread about 1 1/2 cups of the meat sauce on the ricotta, then sprinkle with 1 cup of the mozzarella.
• Continue layering the lasagna. Arrange 5 more noodles over the mozzarella, followed by 1 cup of the ricotta cheese, 1 1/2 cups of the meat sauce, and 1 cup of the mozzarella. Top with a final layer of 5 noodles and the remaining sauce, spreading the sauce thin so that it almost completely covers the noodles. (Reserve the remaining 1 cup mozzarella for the end of baking.) Cover the dish tightly with aluminum foil.
• Bake the lasagna for 1 hour. Bake for 1 hour. Check to make sure the noodles are done by poking the lasagna with a knife; the knife should slide easily through all the layers. If it doesn't, cover and cook for 15 minutes more.
• Sprinkle with the remaining mozzarella and finish baking. Uncover the lasagna and sprinkle with the remaining 1 cup mozzarella. Bake uncovered until the mozzarella is melted and lightly browned, and the sauce is bubbling, 8 to 10 minutes more.
• Cool the lasagna for 15 minutes. Let the lasagna cool on a wire rack for at least 15 minutes before serving.