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Spinach Lasagna

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Makes 10 to 12 servings.
Category
Pasta
Course
Main Dish
Preparation Method
Bake
Sources
Yankee Magazine's Great New England Recipes

Our hearty and mouthwatering Spinach Lasagna is made with fresh spinach and freshly grated Parmesan cheese. Chef’s tips: be sure to drain the spinach thoroughly before using. You can also substitute any marinara sauce instead of making homemade.

Sauce:

Ingredients
3/4 cup chopped onion
1 garlic clove, minced
2 tablespoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons dried parsley flakes
1/4 teaspoon black pepper, or to taste
1 teaspoon (sea) salt, or to taste
1 can (35 ounces) peeled Italian tomatoes
2 small cans tomato paste
Instructions

Saute onion and garlic in olive oil. Add other ingredients and simmer for half an hour.

Filling:

Ingredients
4 bags (10 ounces each) fresh spinach, or same amount from your garden
6 to 7 lasagna noodles
2 to 4 tablespoons dried parsley flakes
2 pounds ricotta cheese or cottage cheese
3/4 to 1 pound Parmesan cheese, freshly grated
1 pound mozzarella cheese, sliced
Instructions

Wash and trim spinach. Steam 1 bag at a time briefly, until wilted. Drain very well, or lasagna will be too juicy. Cook lasagna noodles and drain. Add 1 to 2 tablespoons parsley to each pound of ricotta cheese and mix well. Assemble layers in a 14x10-inch buttered baking dish in this order: 3 lasagna noodles 1/2 of the spinach 1 pound ricotta cheese 1/3 of the Parmesan cheese 1/2 pound mozzarella cheese slices 1/2 of sauce Repeat, using an extra noodle if needed. Top with remaining Parmesan cheese. Bake at 375 degrees F for 35 to 40 minutes.

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