Spinach Lasagna

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Serves 12. From Relish magazine
Ingredients
Tomato Sauce
3 Tablespoons olive oil
1 yellow onion, finely chopped
2 garlic cloves, crushed
1 can (28 oz.) diced tomatoes, undrained
1 can (28 oz.) crushed plum tomatoes, undrained
1 Tablespoon tomato paste
1 teaspoon sugar
1 teaspoon salt
1 Tablespoon dried oregano
1 Tablespoon dried basil
1/2 teaspoon crushed red pepper
1/2 teaspoon ground black pepper
Lasagna
2 1/2 cups ricotta cheese
2 packages (10 oz.) frozen spinach, thawed, drained and squeezed dry
1 egg
9 no-cook lasagna noodles
1 pound mozzarella cheese, thinly sliced
2/3 cup grated Parmigiano Reggiano cheese
 
Directions
1. To prepare sauce, heat olive oil in a large saucepan. Add onion and garlic; cook until soft and translucent, but not brown.
2. 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.
3. Preheat oven to 375F.
4. To prepare lasagna, combine ricotta cheese, spinach and egg in a large bowl; mix well.
5. 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.
6. Place pan on baking sheet. Bake, uncovered, 40 minutes, or until bubbly. Let stand about 15 minutes before cutting into squares.
 
Notes:
Nutritional Information
Per serving: 450 calories, 20g fat, 65mg chol., 26g prot., 43g carbs., 4g fiber, 810mg sodium.
Categories:
Meal   DinnerCuisine   Italian
Dish   Main DishMain Ingredient   Vegetables
Style   One Dish Meals 
Features   Vegetarian




Laurie Hogan

Member since Jan 2008

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