Spinach Lasagna

Photo by Lisa M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    T. olive oil, divided 6T

  • 1

    medium onion, finely chopped

  • 1/2

    t. crushed red pepper flake

  • 3

    cloves garlic, minced

  • /2 Ib. fresh mushrooms, sliced

  • 1-8

    oz. can tomato sauce

  • 1-28

    oz. can whole tomatoes, including liquid

  • 1-6

    oz. can tomato paste

  • 1

    t. salt

  • 1

    t. oregano

  • 1/2

    t. basil

  • 1/2

    cup red wine

  • 1

    egg

  • 1-10

    oz. package frozen chopped spinach, thawed and well drained

  • 1

    cup ricotta cheese

  • J/2 cup freshly grated Parmesan cheese

  • 8

    oz. lasagna noodles, cooked and drained

  • 1

    Ib. mozzarella cheese, grated

Directions

Cooking day instructions In large saute pan, heat 1 tablespoon oil. Saute onion, red pepper flakes, and garlic. Add mushrooms and saute gently. Blend in tomato sauce, canned tomatoes with liquid, tomato paste, salt, oregano, basil, and wine. Simmer about 15 minutes, breaking tomatoes into small pieces as mixture cooks. in a medium bowl, mix egg with spinach, ricotta cheese, Parmesan cheese, and remaining 1 tablespoon oil. line 9x13 baking dish. To assemble, pour half of sauce into baking dish. cover with half of lasagna noodles. Spread entire spinach mixture over lasagna noodles. Sprinkle with half of mozzarella cheese. Repeat, layering with remaining lasagna then sauce, and ending with remainder of mozzarella cheese. Cool completely. Freeze, using foil and plastic wrap method. Serving day instructions remove lasagna from freezer and thaw slightly. Remove foil and plastic wrap from still-frozen lasagna, and return lasagna to original baking dish. Bake at 350 degrees for 1 hour.

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