Questions? Feedback? powered by Olark live chat software

HEALTHY SPINACH LASAGNA - (Free Recipe below)

$0.01
(No reviews yet) Write a Review
SKU:
Spncglshn - Recipe
Weight:
1.00 LBS
Shipping:
Calculated at Checkout
SPINACH LASAGNA
 
 
Serves: 12
 
INGREDIENTS
  • 2 tablespoons butter
  • 1 tablespoon minced garlic
  • 2 teaspoons minced fresh thyme
  • 6 ounces fresh spinach
  • 2 lbs. ricotta cheese (I used 1 lb. whole milk and 1 lb. nonfat)
  • 1 egg
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • a squeeze of lemon juice (optional, to taste)
  • 12 no-boil lasagna noodles
  • 1 24 ounce jar of spaghetti or marinara sauce (I used Trader Joe's tomato basil)
  • 2 cups shredded mozzarella cheese
 
INSTRUCTIONS
  1. Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.
  2. In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (totally optional, but makes for a really nice texture).
  3. Preheat the oven to 375 degrees. Spread a little bit of tomato sauce in the bottom of a 9x13 pan. Layer with 3 lasagna noodles, ⅓ of the spinach mixture, ¼ of the tomato sauce, and ¼ of the cheese. Repeat and pour ½ cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour ½ cup water over the whole thing again and cover tightly with oiled foil.
  4. Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.