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Spinach Lasagna

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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

Details

Servings 6

Preparation

Step 1

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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