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Spinach Lasagna

Posted by Hallee on Mar 20, 2010 in entrees, Hallee's Galley, Italian, Recipes |

Spinach Lasagna

This is one of my favorite lasagna recipes.  It is extremely simple and so easy to make.  I love the fact that you don’t have to cook the noodles beforehand, which makes it much less labor intensive and easier to put together.  The lack of meat in the recipe makes it a perfect recipe during Lent as well.

INGREDIENTS:

1 6-ounce can tomato paste
1 15½-ounce can tomato sauce
1 tsp Italian seasoning (or ¼ tsp each oregano, basil, sage, thyme)
½ tsp garlic powder
½ tsp Kosher or sea salt
¼ tsp fresh ground black pepper
2½ cups water
2 eggs
16-ounces ricotta cheese
10-ounces spinach (either frozen, chopped or fresh that you blanch)
½ cup grated parmesean cheese, divided
8-ounces whole wheat lasagna noodles
12-ounces mozzarella cheese, divided

SUPPLIES:

1 medium bowl
1 large bowl
measuring cups/spoons
collander
spoons
13×9 lasagna pan
tin foil
cheese grater

PREPARATION:

Thaw or blanch the spinach.  Squeeze dry.

Grate the cheeses.

Beat the eggs.

DIRECTIONS:

Mix the tomato sauce, tomato paste, and the seasonings, and water.  My confession to you: when I made this to take these pictures, this is what I looked like:

So, I was distracted by two really sick (but incredibly cute nonetheless) boys and I forgot to put the water in the sauce.  So, the sauce is going to look really thick in the pictures.  I ended up adding the water at the end, just pouring it throughout the pan.  I don’t recommend it.  The recipe turned out, but I think it was by sheer luck.

Mix the seasonings with the sauces.

In another bowl, mix the ricotta cheese, spinach, eggs, and ¼ cup shredded parmesean cheese together.

Put 1 cup of the sauce in the bottom of your lasagna pan.  Top with one layer of dry noodles.

Top with one half of the ricotta mixture.

Top with one half of the mozzarella cheese.

Top with half of the remaining sauce.

Repeat the layers, starting with noodles and ending with sauce.

Top with the remaining parmesean cheese and cover tightly with foil.

Place in 350° degrees F oven for 1 hour.

Let stand 10 minutes before serving.

YIELD:

6 servings

NUTRITION: ~*~
Very high in vitamin A
High in calcium
High in phosphorus
NUTRITION FACTS:
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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