Food Babies

No, not you…. you, the bowlegged one

Spinach Lasagna

Posted by Hilary on April 22, 2010

I love spinach lasagna, but rarely make it. I stopped following the recipe years ago, and now I don’t even know what ever happened to the recipe. Basically, here’s what you need, but I’m estimating:

For the filling:
10 oz spinach, either frozen or fresh, chopped
~6 oz shredded mozzarella or italian blend
~16 oz (or more) ricotta OR cottage cheese OR some combination thereof
~However much grated parmesan you feel like parting with (optional)
~1 egg to hold things together

For the sauce:
I start with 2 jars of store bought sauce
However much garlic you can stand (we can stand a lot)
1/2 to 1 medium yellow onion
1/2 to 1 red bell pepper (optional)
fake meat crumbles (optional)

And then you need lasagna noodles and extra shredded mozzarella.

These ingredients are for a 9 x 13 pan, but I scaled it down for an 8 x 8 pan in the picture that you see posted.

1. Saute chopped garlic and onion until onion starts to brown. Add in chopped red pepper and saute until the pepper starts to soften. Add in fake meat crumbles and cook the rest of the way. Turn burner to low and add in sauce. Let simmer for a couple of minutes and then remove from burner.

2. Prepare the filling in a separate bowl. If using frozen spinach thaw in microwave and be sure to get all of the excess water out. Mix in all of the other filling ingredients. Add in whatever spices you enjoy (we add oregano, basil, pepper, etc.).

3. To assemble the lasagna start by putting a thin layer of sauce on the bottom of your baking pan. Then layer uncooked noodles, sauce, filling, more noodles, more sauce, the rest of the filling, more noodles, and the rest of the sauce (you might have some leftover sauce).

4. Since we are using regular uncooked noodles (do not buy “no cook noodles”), pour about a cup to a cup and a half of hot water over top of the lasagna, mostly around the edges. Cover the pan tightly with tinfoil. The water will help cook the noodles during baking. Bake for 1 hour, covered, at 350 F. Then remove foil and top with shredded mozzarella. Cook for 15 more minutes, or until cheese is browned.

I put the lasagna pan on top of a large baking sheet, as I often get the lasagna bubbling over in the oven (this might be me trying to force a lot of lasagna into a small pan).


One Response to “Spinach Lasagna”

  1. I also use estimates on my lasagna ingredients, too! Well, of course you need to know the basics before you go on experimenting on it. But quite frankly you can go experimenting from there. Omitting or adding new ingredients, like meat or no meat, different veggies, different cheeses; it can really be a lot of fun!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: