Spinach Lasagna
- Yield: 12 servings
- Prep: 15 mins
- Cook: 40 mins
Prepare the lasagna a day ahead and bake just before serving.
Ingredients
- Tomato Sauce:
- 3tablespoons olive oil
- 1small yellow onion, finely chopped
- 2cloves garlic, crushed
- 1-- (28-ounce) can diced tomatoes, undrained
- 1-- (28-ounce) can crushed plum tomatoes, undrained
- 1tablespoon tomato paste
- 1teaspoon sugar
- 1teaspoon coarse salt
- 1tablespoon dried oregano
- 1tablespoon dried basil
- 1/2teaspoon crushed red pepper
- 1/2teaspoon coarsely ground black pepper
- Lasagna:
- 2 1/2cups whole-milk ricotta cheese
- 2-- (10-ounce) packages frozen spinach, thawed, drained and squeezed dry
- 1-- egg
- 9-- no-cook lasagna noodles
- 1pound part-skim mozzarella cheese, thinly sliced
- 2/3cup grated Parmigiano Reggiano cheese
Instructions
- To prepare sauce, heat olive oil in a large saucepan. Add onion and garlic; cook until soft and translucent, but not brown.
- Add tomatoes, tomato paste, sugar, salt, oregano, basil, crushed red pepper and black pepper; stir well. Bring to a boil; simmer, uncovered, 30 minutes. Let cool slightly.
- Preheat oven to 375F.
- To prepare lasagna, combine ricotta cheese, spinach and egg in a large bowl; mix well.
- Coat the bottom of a 13 x 9-inch baking pan with a third of the tomato sauce. Cover sauce with 3 noodles without overlapping (break noodles to fit), half the ricotta mixture and half the mozzarella slices. Add half the remaining sauce, 3 noodles, remaining ricotta mixture and remaining mozzarella. Top with remaining 3 noodles, remaining sauce and Parmigiano Reggiano cheese. To make ahead of time, cover with foil and refrigerate 6 to 8 hours or overnight.
- Place pan on baking sheet. Bake, uncovered, 40 minutes, or until bubbly. Let stand about 15 minutes before cutting into squares.
Recipe by Carolyn Bertagnoli.
Nutritional Info *per serving
- Calories 350
- Glycemic Load 0
- Fat 19g
- Saturated Fat 10g
- Polyunsaturated Fat 1
- Monounsaturated Fat 7g
- Cholesterol 70mg
- Sodium 790mg
- Potassium 490mg
- Carbohydrate 25g
- Fiber 4g
- Sugars 4g
- Protein 23g
- Trans Fat 0g
- Vitamin A 140%
- Vitamin C 35%
- Calcium 60%
- Iron 20%