Spinach Lasagna
By
Kelley Paystrup
@Kelleypen
1
without bragging, I make really good lasagna... This is my basic recipe
Rating:
★★★★★ 1 vote5
Serves:
8 or so
Prep:
1 Hr
Cook:
1 Hr
Method:
Bake
Ingredients
-
16 ozlasagna noodles, green if you can find them
-
16 ozreal ricotta cheese
-
16 ozthinly sliced mozzarella cheese
-
16 ozbag of frozen spinach leaves, thawed, and patted dry on paper towel
-
2 largeeggs
-
1 jar(s)sundried tomato and basil pasta sauce
-
1 lbsweet italian sausage (omit for vegetarian version)
-
8 ozgrated parmesan (not the canned kind)
-
1 ozextra virgin olive oil
How to Make Spinach Lasagna
- Boil lasagna noodles in water with a spoonful of olive oil in it. Boil only about 8 minutes. You don’t want it mushy. Drain noodles, run in cold water, and lightly coat in olive oil.
- In the meanwhile, cook Italian sausage and crumble thoroughly.
- Mix in sauce and let simmer on low.
- Thaw and drain spinach. Squeeze thoroughly between paper towels to remove excess moisture.
- Mix together eggs, spinach, ricotta, and ½ the parmesan.
- assemble things in this order: noodles, ricotta and spinach mix, sauce mix, sliced mozzarella
- Lightly oil your casserole dish. Splash with a little of the sauce. Put a layer of noodles on the bottom. Coat with a layer of the cheese and spinach mix. Cover with a layer of the sauce. Add a thin layer of the mozzarella.
- Keep repeating until all the ingredients are used up. Put the rest of the parmesan on top. Cover and bake at 350 for 1 hour.
- Let it sit a few minutes before serving so the squares stay together better.
serve with green salad and garlic bread
