CRISPY LASAGNA EDGES

Preheat oven to 425.

Grab a soup pot and fill it 3/4 of the way with salted water. Cover and bring to a boil. While you’re waiting for it to boil, break apart your lasagna sheets in 3rds. This works well for gluten free pasta as well! Once it’s boiling, cook broken lasagna to package instructions. Once you strain, toss with 1 tbsp olive oil and mix with the bolognese. Add the shredded cheese, mix well and set aside.

In a saute’ pan, add 1 tbsp olive oil and the spinach. Sauté for about 1 minute on medium low until the spinach starts to wilt. Add a pinch of salt, remove from heat and add to a mixing bowl.

Add the ricotta to the same mixing bowl as the spinach and add the granulated garlic. Mix well, taste for salt + pepper and set aside. 

Grab a 13 X 18 sheet pan and add the remainder of the olive oil. Coat the bottom of the pan with the olive oil to prevent the lasagna from sticking. Dump the pasta mixture onto the sheet pan and make sure its evenly distributed throughout. 

Dollop your lasagna with the ricotta mixture and top with the pourable mozz or the shredded. 

Bake for 25 minutes. Once its out of the oven and piping hot, top with basil and red pepper flakes.

Serve with a Caesar salad or a glass of vino! Enjoy!