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Author Topic: Easiest Ever Spinach Lasagna  (Read 2888 times)

Offline CrystalC

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Easiest Ever Spinach Lasagna
« on: June 05, 2007, 08:55:56 PM »

1 10 oz. package frozen chopped spinach, thawed
2 15 oz. containers ricotta or cottage cheese
1 tsp. dried basil (or fresh)
1 tsp. minced garlic
¼ c. Parmesan cheese
3 eggs
Salt and pepper to taste
1 box lasagna noodles (uncooked, preferably whole wheat)
1 ½ c. grated mozzarella
1 c. water


2 Tbs. olive oil
1 large onion, diced
4 cloves garlic, minced
½ c. fresh parsley, chopped
2 28 oz. cans chopped tomatoes
2 28 oz. cans tomato puree
½ c. dry red wine
1 Tbs. dried basil (or fresh)
1 Tbs. dried oregano (or fresh)
1 tsp. salt
1 tsp. sugar
1 tsp. black pepper

To make marinara:

•   In a large saucepan, sauté onion and garlic in oil until tender, (about 5 minutes).  Add parsley, tomatoes and puree.  Stir in wine and seasonings and let sauce simmer at least 30 minutes.
•   The longer this sauce can cook, the better it tastes.  Just be sure to stir it occasionally to keep it from sticking.

To make lasagna:

•   Squeeze water out of spinach and mix with ricotta, eggs, basil, garlic, Parmesan, and salt and pepper.
•   In a 9” x 13” baking pan, pour in just enough marinara sauce to cover the bottom (1/2 cup).
•   Line pan with uncooked noodles, then spoon half of the filling and spread evenly over the noodles.  Sprinkle with ½ c. mozzarella.  Then a layer of sauce again noodles, filling, cheese and sauce.  Top with remaining mozzarella.
•   Drizzle water over the top, cover with foil and bake at 350 degrees for 45 minutes.  Remove cover and bake an additional 10-15 minutes to brown the top.

You can also add lots of great vegetables to this recipe such as carrots, zuccini, squash or whatever you like.