Wednesday, January 25, 2012

Spinach Lasagana

I have posted this recipe before, but this is my step by step version.  This recipe is a classic and all time favorite in our house, and it was originally my mom's recipe. 

While making a lasagna from scratch may seem daunting, it need to be.   You can use any type of vegetables in your lasagna, just swap out about the same amount as I have here for the spinach.  Of course you could also replace the vegetables with a vegetarian/vegan sausage or vegetarian meat product. 

The Ingredients

 8 ounces lasagna noodles
15 ounce package ricotta cheese
2 cups shredded mozzarella cheese, divided
16 ounces frozen spinach, thawed and drained
2 eggs
1 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
12 ounces marinara sauce of choice
1/4 cup water (sorry, I forgot to include it in the photo)

The Prep Work

Preheat the oven to 350°.  You will need aluminum foil and a 98x13 inch baking dish for this recipe

The Cooking

Boil the pasta for 12 minutes or until al dente

Combine the ricotta cheese, 1 cup of the shredded mozzarella cheese, eggs, spinach, and herbs/seasoning together in a medium sized bowl.

Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish

 Top the sauce layer with three noodles

Spread 1/3 of the filling on top of the noodles

On top of the filling, add a layer of sauce

 Repeat the layering

And repeat, again

Top with the last cup of shredded mozzarella cheese.  Pour the 1/4 of water around the edges of the lasagna and top with aluminum foil.  Bake for an hour. 

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1 comment:

  1. I ran with this last night..used cottage cheese instead of ricotta and more marinara, added no water...delicious! Thanks!


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