Spinach and Tomato Lasagna

By msweeney

Ingredients

• 30 ounces frozen chopped spinach
• 2 tablespoons olive oil
• 1 onion, chopped fine
• 5 garlic cloves, minced
• 1/8 teaspoon red pepper flakes
• 2 (28-ounce) cans crushed tomatoes
• Salt and pepper
• 6 tablespoons chopped fresh basil
• 24 ounces (3 cups) whole-milk or part-skim ricotta cheese
• 3 ounces Parmesan cheese, grated (1 1/2 cups)
• 2 large eggs
• 12 no-boil lasagna noodles
• 12 ounces whole-milk mozzarella cheese, shredded (3 cups)

Details

Servings 8
Adapted from cookscountry.com

Preparation

Step 1

USE MORE We tripled the amount of spinach called for in most recipes.

INCLUDE THE JUICE  After we squeezed the spinach dry (to avoid soggy lasagna), we added some of the spinach water to the ricotta cheese for a creamy, spinach-flavored filling.

BREAK IT DOWN We further chopped the spinach in the food processor for a fine, even texture that distributed nicely in both the cheese filling and the sauce.