A lasagna for your weeknight table or your dinner party with friends!
Spinach Lasagna
Ingredients
- 1 ¼ cups cooked spinach, approx. 12 oz. fresh spinach
- 1 lb lasagna noodles
- 1 cup whole milk ricotta
- 1 cup grated Parmesan cheese, plus more for topping
- salt & pepper
- 2 tbsp olive oil
- 1 25 oz jar good tomato sauce
- 1 16 oz bag shredded mozzarella
- Italian parsley, chopped
Instructions
- Bring a large pot of salted water to boil and cook noodles (5-6 at a time) until they are tender but underdone. Drain and lay flat on a cutting board so they do not stick together.
- In a large pan, sauté fresh spinach until cooked down (this only takes a few minutes). To yield 1 ¼ cups cooked it takes about two 6 oz. bags of fresh spinach. Squeeze the excess water from the cooked spinach by placing in a strainer and pressing on it with the back of a large spoon. Finely chop the cooked spinach.
- Heat the oven to 400 degrees. In a medium bowl, combine the spinach, ricotta, Parmesan, and salt and pepper.
- Grease a 9×13 baking dish with olive oil. Add a large spoonful of tomato sauce to the bottom and spread it around.
- Add a layer of noodles (I used 4 per layer) to the dish, then add a thin layer of tomato sauce, then a thin later of the spinach ricotta mixture, using your fingers to spread it around. Top with shredded mozzarella. Repeat the layers three times and top with noodles, tomato sauce, mozzarella, and Parmesan.
- Bake for about 30 minutes, until the lasagna is bubbling and starting to brown on top. Switch to broil for 2 additional minutes then remove from the oven.
- Top with fresh parsley and pepper and serve with more Parmesan.
