| Spinach Lasagna |
Servings: 6
Ingredients:
| • Lasagna noodles | 9 | |
| • Garlic | 2-3 cloves | |
| • Spinach, chopped | 16 oz. | |
| • Salt | 1/4 tsp | |
| • Pepper | 1/8 tsp | |
| • Ricotta, low fat | 15 oz. container | |
| • Mozzarella, shredded | 2 cups, divided | |
| • Egg | 1 | |
| • Marinara sauce | 24 oz. jar | |
| Reverse Columns | ||
Directions:
- Boil the noodles. Bring a large pot of salted water to a boil. Approx 4 qt and 1 tsp salt. Add in the noodles one at a time at different angles so they will not stick together. Turn down to a low boil (5) and cook for 8-10 minutes according to directions on the package. Drain and rinse with cold water. This will make it easier to handle.
- Cook the spinach. Heat a large skillet; add some olive oil (about 2 Tbsp) and the garlic. Sauté a few moments. Add in the spinach and cook until done and all the water is evaporated. Stir every minute or so. Salt and pepper to taste. Set aside to cool.
- Make the cheese mix. Mix the ricotta, 1 cup mozzarella, 1 beaten egg and the spinach. Divide into 3 portions.
- Preheat the oven to 400 degrees. Place rack in the middle position.
- Build the lasagna. Using a 9" x 13" dish, make 3 layers. Start with 3/4 cup of sauce, 3 noodles, 1/3 cheese mix, 3/4 cup of sauce, 3 noodles, 1/3 cheese mix , 3/4 cup of sauce, 3 noodles, 1/3 cheese mix and top with the last 3/4 cup of sauce.
- Bake for 30 min. Cover with aluminum foil.
- Remove the aluminum foil and top with the remaining 1 cup of mozzarella. Bake uncovered for another 10 min more.
- Let stand for 10 min before serving.
Notes:
Serve with salad and artisan or garlic bread. Cut lengthwise between the noodles to make 3 columns then cut into 6 rows to make average serving sizes.
The noodles and spinach should be as dry as possible before adding into the lasagna otherwise it can turn out a bit runny.
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