shared by followers | following

Spinach and Tomato Lasagna

From Cook's Country December/January 2012 Why this recipe works: To make a spinach lasagna worthy of its name, the first step was simple: increase the spinach. Frozen spinach tastes just as good as fresh and cuts down on kitchen time as well. For the finest, most even texture, we use the food processor to chop the spinach and to smooth out the ricotta cheese. The final secret for extra spinach flavor is using some of the spinach liquid but not enough to make the lasagna watery. We nixed the traditional creamy béchamel in favor of a fresh, herb-flecked tomato sauce but still layered in plenty of mozzarella and Parmesan for added richness. Serves 8 to 10

More recipes by Christina C.

views icon 4080 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In