Its as simple as pie to make. Maybe even simpler... if you use ready to bake noodles. And, really they can be just ordinary lasagna noodles. The key to not pre-cooking the noodles is to use added liquid. But, won't that make a runny lasagna? Good question. No, not as long as you use just enough liquid. The best liquid to use is a simple stock of either chicken, beef or vegetable.
Heat your oven to 425. To begin the lasagna, start the layering by putting down a layer of lasagna noodles 'dry' into a glass baking dish. Cover each noodle with a spoonful of stock. Next, add the meat of your choice; uncooked and crumbled in. Repeat the noodles and stock for the next layer and also add one can of diced tomatoes with basil and garlic or use your own dried herbs. You can also use fresh sliced tomatoes if not canned.
Put another layer of noodles, stock and then the ricotta cheese. Over the ricotta cheese, put a layer of fresh 'baby' spinach leaves. Over the leaves, another layer of grated mozzarella cheese and then again noodles and meat drizzled with stock again. Finish with another layer of noodles, stock and a heavy layer of grated mozzarella cheese and dried herbs.
Bake in the oven uncovered for at least 60 min keeping an eye on things. After half an hour, pour a small can of crushed tomatoes over the top, pop it back in the oven. After another 30 min. add a extra handful or two of grated mozzarella and Parmesan cheese. Let it cook until bubbling over. Let cool before serving.
~ Tutti a Tavola!