Spinach Lasagna

Spread the love

Spinach lasagna is a type of lasagna that typically includes spinach as one of the main ingredients. The dish is made by layering cooked lasagna noodles with a spinach and ricotta cheese filling, and a tomato or meat-based sauce. It is then baked in the oven until the cheese is melted and the dish is heated through. Spinach lasagna is a popular vegetarian dish, although meat can also be added.

Ingredients

Tomato Sauce

3 T Olive Oil

1 Yellow Onion

2 Garlic Cloves

28 oz Canned Diced Tomatoes

28 oz Canned Crushed Plum Tomatoes

1 T Tomato Paste

1 tsp Sugar

1 tsp Kosher Salt

1 T Dried Oregano

1 T Dried Basil

½ tsp Crushed Red Pepper

½ tsp Freshly Ground Black Pepper

Lasagna

2½ cup Whole Milk Ricotta Cheese

20 oz Frozen Spinach

1 Egg

9 No Boil Lasagna Noodles

1 lb Part Skim Mozzarella Cheese

⅔ cup Grated Parmigiano Reggiano Cheese

Directions

To prepare sauce, heat olive oil in a large saucepan. Add onion and garlic; cook until soft and translucent, but not brown.

Add tomatoes, tomato paste, sugar, salt, oregano, basil, crushed red pepper and black pepper; stir well. Bring to a boil; simmer, uncovered, 30 minutes. Let cool slightly.

Preheat oven to 375F.

To prepare lasagna, combine ricotta cheese, spinach and egg in a large bowl; mix well.

Coat the bottom of a 13 x 9-inch baking pan with a third of the tomato sauce. Cover sauce with 3 noodles without overlapping (break noodles to fit), half the ricotta mixture and half the mozzarella slices. Add half the remaining sauce, 3 noodles, remaining ricotta mixture and remaining mozzarella. Top with remaining 3 noodles, remaining sauce and Parmigiano Reggiano cheese. To make ahead of time, cover with foil and refrigerate 6 to 8 hours or overnight.

Place pan on baking sheet. Bake, uncovered, 40 minutes, or until bubbly. Let stand about 15 minutes before cutting into squares.

Spinach Lasagna

Ingredients
  

  • 3 T Olive Oil
  • 1 Yellow Onion
  • 2 Garlic Cloves
  • 28 oz Canned Diced Tomatoes
  • 28 oz Canned Crushed Plum Tomatoes
  • 1 T Tomato Paste
  • 1 tsp Sugar
  • 1 tsp Kosher Salt
  • 1 T Dried Oregano
  • 1 T Dried Basil
  • ½ tsp Crushed Red Pepper
  • ½ tsp Freshly Ground Black Pepper
  • cup Whole Milk Ricotta Cheese
  • 20 oz Frozen Spinach
  • 1 Egg
  • 9 No Boil Lasagna Noodles
  • 1 lb Part Skim Mozzarella Cheese
  • cup Grated Parmigiano Reggiano Cheese

Instructions
 

  • To prepare sauce, heat olive oil in a large saucepan. Add onion and garlic; cook until soft and translucent, but not brown.
  • Add tomatoes, tomato paste, sugar, salt, oregano, basil, crushed red pepper and black pepper; stir well. Bring to a boil; simmer, uncovered, 30 minutes. Let cool slightly.
  • Preheat oven to 375F.
  • To prepare lasagna, combine ricotta cheese, spinach and egg in a large bowl; mix well.
  • Coat the bottom of a 13 x 9-inch baking pan with a third of the tomato sauce. Cover sauce with 3 noodles without overlapping (break noodles to fit), half the ricotta mixture and half the mozzarella slices. Add half the remaining sauce, 3 noodles, remaining ricotta mixture and remaining mozzarella. Top with remaining 3 noodles, remaining sauce and Parmigiano Reggiano cheese. To make ahead of time, cover with foil and refrigerate 6 to 8 hours or overnight.
  • Place pan on baking sheet. Bake, uncovered, 40 minutes, or until bubbly. Let stand about 15 minutes before cutting into squares.

 

You Might Also Like