Spinach Lasagna
You Will Need
4 teaspoons olive oil
2 cloves fresh garlic, minced (OR 2 teaspoons minced garlic from jar) 3 cups tomato sauce (OR 24 oz jar spaghetti sauce) 1/4 teaspoon ground black pepper 1/2 teaspoon oregano 1/4 cup chopped onion 10 oz. bag frozen chopped spinach (OR 10 oz package fresh spinach) 8 ounces uncooked lasagna noodles (OR use oven-ready noodles) 12 ounces reduced-fat ricotta cheese 8 ounces shredded part-skim Mozzarella cheese 1/4 cup grated Parmesan cheese Serves 6 |
What To Do
Preheat oven to 375º F.
In a large saucepan over low heat, sauté garlic and onion in olive oil until soft. Add tomato (or spaghetti) sauce, pepper and oregano. Simmer gently over low heat, uncovered, while preparing other ingredients. Cook / steam frozen spinach in microwave according to package directions (OR chop fresh spinach and steam in a vegetable steamer basket). In a large bowl, combine ricotta and Mozzarella cheeses. Add cooked spinach and stir. In a 2-quart baking dish (such as 8" x 8" Pyrex), assemble layers as follows: - spread thin layer of sauce to cover bottom - add one layer of uncooked noodles, cover with sauce, and add half the spinach cheese mixture - add another layer of noodles, cover with sauce, and add remainder of spinach cheese mixture - top with noodles and cover them well with remainder of sauce - sprinkle some Parmesan on the top before covering tightly with foil or lid Bake one hour or until lasagna noodles are cooked. NOTE: If noodles are already cooked (wet) before assembling lasagna, bake uncovered and reduce baking time to 25 minutes. Source: Mary Concannon
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