Spinach Lasagna
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.
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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
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1 medium bowl
1 large bowl
measuring cups/spoons
collander
spoons
13×9 lasagna pan
tin foil
cheese grater
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Thaw or blanch the spinach. Squeeze dry.
Grate the cheeses.
Beat the eggs.
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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.
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6 servings
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| Very high in vitamin A High in calcium High in phosphorus |
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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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I would love to make this! But I just found out dairy and I don’t get along anymore. Which is quite sad considering I have always loved dairy. Personally I think dairy decided it didn’t like me…so thus the fight began. *giggle*
But I do love the picture of you and your son. Sooooo cute!
Sounds really good! My momma makes a spinach lasagna that we love and this looks similar.
Like the whole wheat noodles! We limit our dairy also but like exceptions as this. Looks great! Hope you children are feeling better. :) Thanks for sharing on TT.
I’m visiting for the first time from Tasty Tuesdays. Love the recipe! I also love that you take the time to describe each step and share your own experience. Cute little boys sound like the best reason for ‘lucky’ sauce btw!!! :)
Hi! Also visiting you for the first time from Tasty Tuesdays. Looks like a great recipe–you can’t get much better than spinach and ricotta! YUM!
Oh, how I wish my husband would eat this! Maybe I need to just make it and see what he says… :)
I wonder if I could use my own home canned spaghetti sauce? Just add extra water? Hope your little ones are feeling better!
I would add about a cup of water and try it! Definitely. Just remember – the noodles are not cooked, so the thinner sauce is to cook those noodles. You won’t end up with runny lasagna if the water ratio is right. Good luck and let me know if it works – I’ll add it to the recipe directions!
I loooooove lasagna! And I need a good recipe. I usually just google it and end up finding a different recipe each time. This looks like a keeper!
YUM! That looks fabulous. I love the idea of adding spinach. I’ve never done that before!
Wow!!! This looks so good! I’ve never made this before, but will have to try it.
I have to say I’m intrigued at the idea of not having to cook the noodles! I just love lasagna, it’s such a great comfort food and can be stretched out for leftovers, too! Thanks so much for sharing this!
hi hallee!!
I love looking in the fridge and seeing what I have then knowing I can come visit you and find something yummy to make!! We will let you know how this comes out tonight
I made this for a “Teacher Appreciation” dinner at church. (The children invited their favorite teacher to the dinner. Great missionary oportunity!) “Hit” doesn’t even begin to describe it. I made 3 and didn’t get even a tiny piece. It was GONE. A week after the dinner, I was STILL getting rave reviews, and “thank you”s from people that don’t/can’t eat meat. Even the kids loved it and never knew they were getting their green veggies! (Some of the pregnant ladies requested it when I signed up to cook for them, because they know they won’t have to fight with their kids to eat it. Haha!) I think the fact that everybody else made the frozen kind might have been a factor, but either way, everybody LOVED it. Thank you so much, Hallee!
I grew up with my parents making a delicious veggie lasagna so when I saw this recipe, I was excited to try it. I’ve always liked ricotta in my meat lasagna but my parents aren’t big fans of ricotta so they never used it in their lasagnas…including their veggie lasagna. I made this last week as directed, using frozen spinach. I didn’t like the taste of the frozen spinach though. So, last night, we made it again but changed it up a bit, doing it more the way my parents do theirs but with the ricotta added. Instead of adding spinach to the ricotta cheese mixture, I just mixed the eggs and ricotta and added some salt and pepper. I put some of the sauce on the bottom, then did a layer of the noodles, then a layer of the ricotta mixture, then a layer of fresh spinach, mushrooms, zucchini and yellow squash and then a layer of mozzarella cheese. Then repeated. I was using a disposable pan and the edges weren’t quite tall enough so I ended up having to put a cookie sheet underneath it while baking because it bubbled over. But it was delicious!