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Spinach Lasagna

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Makes 10 to 12 servings.
Category
Pasta
Course
Main Dish
Preparation Method
Bake
Sources
Yankee Magazine's Great New England Recipes
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Our hearty and mouthwatering Spinach Lasagna is made with fresh spinach and freshly grated Parmesan cheese. Chef’s tips: be sure to drain the spinach thoroughly before using. You can also substitute any marinara sauce instead of making homemade.

Sauce:

Ingredients
3/4 cup chopped onion
1 garlic clove, minced
2 tablespoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons dried parsley flakes
1/4 teaspoon black pepper, or to taste
1 teaspoon (sea) salt, or to taste
1 can (35 ounces) peeled Italian tomatoes
2 small cans tomato paste
Instructions

Saute onion and garlic in olive oil. Add other ingredients and simmer for half an hour.

Filling:

Ingredients
4 bags (10 ounces each) fresh spinach, or same amount from your garden
6 to 7 lasagna noodles
2 to 4 tablespoons dried parsley flakes
2 pounds ricotta cheese or cottage cheese
3/4 to 1 pound Parmesan cheese, freshly grated
1 pound mozzarella cheese, sliced
Instructions

Wash and trim spinach. Steam 1 bag at a time briefly, until wilted. Drain very well, or lasagna will be too juicy. Cook lasagna noodles and drain. Add 1 to 2 tablespoons parsley to each pound of ricotta cheese and mix well. Assemble layers in a 14x10-inch buttered baking dish in this order: 3 lasagna noodles 1/2 of the spinach 1 pound ricotta cheese 1/3 of the Parmesan cheese 1/2 pound mozzarella cheese slices 1/2 of sauce Repeat, using an extra noodle if needed. Top with remaining Parmesan cheese. Bake at 375 degrees F for 35 to 40 minutes.

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The Old Farmer's Almanac Editors

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