Skip to main content

Spinach Lasagna


I remember growing up thinking that lasagna must be one of the world's most complicated dishes. People were so grateful when a lasagna was brought to a potluck or as a gift that I assumed it was because they didn't want to attempt to make one themselves. As a result, I didn't attempt lasagna for years.

Now, though, I am well over that fear. Lasagna is one of many simple casseroles that are easy to prepare, and lend themselves to endless variation. Here is a particularly easy one to put together.


Spinach Lasagna
Diana Rattray

1 lb no-boil lasagna noodles
36 oz crushed tomatoes (I used 1 batch homemade tomato sauce)
3 cloves garlic
1 T oregano, dried
1 T parsley (she calls for dried; I used fresh)
1 lb ricotta
3 oz Parmesan, grated
8 oz mozzarella, grated
2 eggs
10 oz frozen leaf spinach (I used a 12 oz bag)

Preheat the oven to 375°F.

Put the frozen spinach in the bowl of a food processor, and process until broken up and nearly flaked. Add the garlic, oregano, parsley, ricotta, eggs, and mozzarella. Process briefly until the mixture is uniform.

Pour about 1/4 of the tomatoes on the bottom of a 9" by 13" baking pan.

Cover the pan with a layer of lasagne noodles (uncooked). Spread 1/3 of the spinach/cheese mixture over the noodles. Repeat two more times with tomatoes, noodles, and spinach/cheese mixture, ending with a layer of plain noodles on the top.

Pour the remainder of the tomatoes on top of the noodles. Sprinkle with the Parmesan cheese.

Cover tightly with foil. Bake for 1 hour. Remove the foil, and bake for an additional 15 minutes. If any of the noodles have not softened after the first hour, carefully tuck them under the sauce to be sure that they will soften during the final baking period. Let the lasagne sit for about 10 minutes before serving.


Labels:

Comments

Post a Comment

Popular posts from this blog

Cauliflower and Arugula Soup with Tibetan Flatbread

Because the weather is chilly, and because I had a bag of arugula from the last farm box taunting me, only to be compounded by a fresh bag of arugula from the recent farm box, I decided to try this soup I found from a blog associated with a California-based CSA, Eat Outside the Box . Cauliflower and Arugula Soup Eat Outside the Box farm blog 1 head cauliflower 1 red or white onion, peeled and chopped 3/4 lb zucchini, peeled and chopped 1/4 lb arugula 15 oz stock 15 oz water 1 T olive oil salt and pepper Parmesan cheese, grated First, let me state how important it is to wash your arugula before using it. I don't know about you, but sometimes I get lazy and rely on the "well, if it doesn't kill me, it'll just make me stronger" approach to washing my foods and vegetables. This laziness is only enhanced when the food I'm considering has come from an organic farm. But leaving aside all the various things that can get on the food
2 comments
Read more

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking.  Bring the beans back to a boil and cook, until tender. This will take
1 comment
Read more

Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes

  We destroyed these. In a good way. It's a lovely-to-look-at dish, chock full of vegetables. More so than I had anticipated, and more so than most soba noodle dishes I've made in the past. We absolutely gobbled this up! Served here with a five-spice chicken and smashed cucumbers.  The original calls for nori. We don't love nori so left it out. Maybe we are missing a part of the experience, but even without it, this was delicious.  Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes Cook's Illustrated 8 oz soba noodles 3 T white miso paste 3 T mirin 2 T toasted sesame oil 1 T sesame seeds 1 tsp ginger, grated 1/4 tsp red pepper flakes 1/3 English cucumber, quartered lengthwise, seeded, sliced thin 4 oz snow peas, strings removed, cut lengthwise into matchsticks 4 radishes, trimmed, halved, sliced thin into half-moons 3 scallions, sliced thin Bring 4 quarts water to boil in large pot. Stir in noodles and cook according to package directions, stirring occasionally
Post a Comment
Read more