I caught an episode of Cook’s Country TV one Saturday when they featured this Spinach Lasagna. Knowing any sort of spinach pasta would be a huge hit with my daughter, I printed off the recipe while it was still available on-line. To make the resident carnivore happy, I tweaked the recipe by sauteing some mild Italian sausages…and added slices to half the tomato sauce. It uses no boil pasta, so that decreases the dishes by at least one pot. But the food processor is needed to finely chop the spinach and mix some of it with the ricotta. Still even with the usual array of dirty dishes, it was worth it for a dinner that all 3 of us enjoyed.
This could easily be made vegetarian by leaving out the sausage…it’s hearty enough to stand on its own. Hope you give it a try!
- Adapted from Cook's Country
- 3 10-ounce packages frozen chopped spinach
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 5 garlic cloves, minced
- ⅛ teaspoon crushed red pepper flakes
- 2 28-ounce cans crushed tomatoes, I used Tuttorosso, made by Red Gold
- Kosher salt
- Freshly ground black pepper
- 6 tablespoons chopped fresh basil, divided
- 3 cups (24 ounces) ricotta
- 1½ cups grated Parmesan
- 2 large eggs
- 12+ no-boil lasagna noodles
- 3 cups (12 ounces) shredded mozzarella
- 3-4 mild Italian sausage links, sliced and browned, optional
- Preheat oven to 375º. Microwave spinach in covered large bowl until completely thawed, about 15 minutes, stirring halfway through. Squeeze spinach dry, reserving ⅓ cup liquid. Pulse spinach in food processor until ground, 8 to 10 pulses, scraping down bowl every few pulses. Wipe out large bowl with paper towels. Transfer spinach to now-empty bowl; set aside.
- Heat oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add tomatoes, ½ cup processed spinach, 1 teaspoon salt, and ½ teaspoon pepper and cook until slightly thickened, about 10 minutes. Off heat, stir in 3 tablespoons basil; set aside.
- Process ricotta and reserved spinach liquid in food processor until smooth, about 30 seconds. Add Parmesan, remaining 3 tablespoons basil, eggs, 1½ teaspoons salt, and ½ teaspoon pepper and process until combined. Stir ricotta mixture into remaining processed spinach.
- Cover bottom of 13 by 9-inch baking dish with 1¼ cups sauce. Top with 3 noodles and spread one-third of ricotta mixture evenly over noodles. Sprinkle with ⅔ cup mozzarella and cover with 1¼ cups sauce and sprinkle with sausage pieces, if using. Repeat twice, beginning with noodles and ending with sauce. Top with remaining 3 noodles, remaining sauce, and remaining 1 cup mozzarella.
- Cover pan tightly with aluminum foil sprayed with vegetable oil spray and bake until bubbling around edges, about 40 minutes. Discard foil and continue to bake until cheese is melted, about 10 minutes. Cool on wire rack for 30 minutes. Serve.
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