Spinach Lasagna

  • Currently 4/5
Serves 12. From Relish magazine
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
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
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.
Nutritional Information
Per serving: 450 calories, 20g fat, 65mg chol., 26g prot., 43g carbs., 4g fiber, 810mg sodium.
Meal   DinnerCuisine   Italian
Dish   Main DishMain Ingredient   Vegetables
Style   One Dish Meals 
Features   Vegetarian

Laurie Hogan

Member since Jan 2008

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