Spinach Lasagna
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 12 to 16dried or fresh lasagna noodles
- 3 to 4cups good tomato sauce
- 2tablespoons extra virgin olive oil
- 3cups cooked spinach, squeezed dry and chopped (about 1½ pounds fresh)
- 1½cups ricotta
- 1½cups coarsely grated mozzarella
- 2cups grated Parmesan
- Salt and freshly ground black pepper
Nutritional analysis per serving (6 servings)
619 calories; 31 grams fat; 16 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 37 grams protein; 1494 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.
- Step 2
Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly), the mozzarella and the Parmesan. Season with salt and pepper if desired.
- Step 3
Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
- Step 4
Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
Private Notes
Comments
You can use a ricer to quickly get rid of every bit of excess water in frozen spinach. It's much easier, works better, and will save you a lot of paper towels. :) I learned that nearly 2 decades ago from Martha Stewart.
If you use frozen spinach as I did, this recipe would need four standard boxes. An even easier way to drain the spinach is to completely thaw it in the box then open the END of the box and squeeze the box thoroughly to force out all the moisture. Works like a charm and doesn't dirty the ricer.
Or how about adding a beaten egg and a little nutmeg to the ricotta?
Great recipe. I’ve made it several times to great success with 3 boxes of frozen chopped spinach. The first time I made it, I misread the recipe and used three 28oz jars of sauce. It was delicious and I continue to use more sauce than the recipe calls for. Can’t imagine it with only 3 cups of sauce.
A little fennel seed sprinkled in is nice. I generally do that when I make a meat lasagna. Also adds nice flavor to meatless one too.
I’ve made this lasagna every Christmas for the past five years. I use the NYT simple tomato sauce for this. As others have suggested I sauté the spinach w garlic and onions and strain out extra water and add it to the ricotta mixture to make assemble easier. I also add an egg, some nutmeg, and a bit of lemon zest. Comes out great every year and has quickly become a family tradition :)
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