Spinach Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 qt. Tomato and Wine Sauce (separate recipe)
1 1/2 lbs. spinach (2 c. when chopped and packed)
1 onion, chopped
1 Tbs. olive oil
1 lg. or 2 small cloves garlic, minced
2 lbs. Ricotta cheese
1/4 lb. Romano or Parmesan cheese, grated
3 eggs, beaten
salt and pepper to taste
2-3 Tbs. fresh parsley, chopped
1/2 lb. Mozzarella cheese, grated
1 lb. lasagna noodles
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Directions: |
Directions:Prepare Tomato and Wine Sauce.
Wash spinach carefully and chop coarsely. You should have about 2 well-packed cups of chopped spinach. Chop the onion and sauté lightly in olive oil with minced garlic. Combine the Ricotta and Romano cheeses, spinach, sautéed onion, beaten eggs, and mix well. Season with a little salt, plenty of fresh-ground black pepper, and chopped parsley.
Grate the Mozzarella cheese coarsely and cook the lasagna noodles until they are just al dente. Set ½ c. Mozzarella cheese aside.
Preheat oven to 350ºF.
Butter a large baking dish, or two small square ones. Arrange a layer of lasagna noodles in the bottom, then spread on a layer of Ricotta cheese mixture, sprinkle with Mozzarella, and cover with 2 cups Tomato and Wine Sauce. Repeat these layers two more times, ending with the ½ c. Mozzarella you set aside earlier.
Cover the baking pan with aluminum foil, crimping the edges tightly. Bake at 350ºF for 40 minutes, take off the foil cover, and bake another 10-15 minutes uncovered.
Serve very hot with garlic bread and a crisp green salad. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:Total Time: 2 hours 55 minutes |
Personal
Notes: |
Personal
Notes: Soon after Craig and Kim Stephens were married, this was the first meal Kim made for her new in-laws. Kirk Stephens commented that it was the best lasagna he had ever had. Kim’s copy of this recipe, found in The Vegetarian Epicure cookbook, is covered with spills, splatters and other signs of much love.
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