Spinach Lasagna

04 Dec
Spinach Lasagna

Spinach Lasagna

It never gets old that Mark will eat 2 helpings of my Spinach Lasagna. You see when I met him he was strictly a meat and potatoes type of guy. You gotta love good ole home cooking for getting the veggies in them.

Ingredients:  serves 6 to 8 people

  • 3 cups of my “Fresh Tomato Cream Pasta Sauce”
  • 12 lasagna noodles
  • 1 Tb Olive Oil
  • 1 onion
  • 2 medium carrots
  • 3 cloves garlic, minced
  • 3 cups shredded mozzarella/provolone cheese, divided use
  • 15 ounces of ricotta cheese
  • 1 cup grated Parmesan/Romano cheese mix, divided use
  • 10 ounces, fresh spinach
  • 1/2 cup fresh basil

Preheat your oven to 375 degrees. Cook and drain your lasagna noodles as directed on their package. Cut your onion and carrots into chunks and process in a food processor until they are finely diced. In a medium skillet over medium, heat the olive oil and cook the onions, carrots and garlic for 10 minutes, stirring frequently. Remove from heat and let the mixture cool slightly.

DSC_0274Using the food processor again, combine the spinach and basil and pulse until they are finely shredded. In a large bowl combine the spinach basil mixture, 2 cups mozzarella/provolone cheese, ricotta cheese, 1/2 cup of the Parmesan/Romano cheese mix and the cooled vegetable mixture. Mix these until combined well.

DSC_0276 (2)Using a 13 x 9 x 2 ungreased baking dish spread 1 cup of the tomato sauce on the bottom of the dish.  Top the sauce with 3 lasagna noodles, then top each noodle with 3 heaping spoonfuls of the spinach cheese mixture. (For this I use my tableware tablespoon and really heap it up.) Evenly spread the mixture over each noodle. Now spread 1/2 cup of the tomato sauce, 3 more noodles followed by another 9 heaping spoonfuls of the cheese mixture. Again that’s 3 spoonfuls per noodle. Follow that by another 1/2 cup of tomato sauce, 3 more noodles, the remaining cheese mixture. Again 1/2 cup tomato sauce, 3 more noodles, then the remaining 1/2 cup of tomato sauce. Sprinkle the remaining 1 cup of the shredded mozzarella/provolone cheese and top with the remaining 1/2 cup of Parmesan/Romano cheese mix.

DSC_0280Here’s a better guide to layering the lasagna:

  1. 1 cup sauce – 3 noodles – 9 spoonfuls of spinach/cheese mixture
  2. 1/2 cup sauce – 3 noodles – 9 spoonfuls of spinach/cheese mixture
  3. 1/2 cup sauce – 3 noodles – 9 spoonfuls of spinach/cheese mixture
  4. 1/2 cup sauce – 3 noodles – (there should be no more spinach/cheese mixture)
  5. 1/2 cup sauce – 1 cup mozzarella/provolone cheese – 1/2 Parmesan/Romano cheese mix.

DSC_0281Cover the baking dish with foil and bake for 30 minutes. Uncover and bake an additional 20 minutes until the cheese is hot and bubbly. Let it rest for about 15 minutes before cutting and serving.

Suggestions: This dish is absolutely wonderful after it has been frozen. I believe the leftovers are better than when it comes right out of the oven. It taste so good that I’m thinking about assembling the lasagna, wrapping it tightly in plastic wrap and freezing it. I’ll defrost it at a later date and the bake it up.


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One response to “Spinach Lasagna

  1. artisticmilestone

    December 4, 2012 at 10:49 PM

    Your post always makes me hungry! Looks healthy too 🙂


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