spinach lasagna
Spinach, flavorful cheeses, pasta! What more can you ask for? A great no meat option for the whole family.
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prep time
cook time
method
Bake
yield
Ingredients
- 2 packages (10 oz each) frozen chopped spinach, thawed and drained
- 1 can campbell's cheddar cheese soup
- 1 cup ricotta cheese
- 1/4 cup crumbled blue cheese
- 2 tablespoons vinegar
- 1/2 cup water
- 2 tablespoons olive oil
- 1 large onion. chopped
- 1 clove garlic, minced
- 1 teaspoon italian seasoning, crushed
- 1 egg
- 1, 32 OZ jars spaghetti sauce
- 9 lasagna noodles, cooked and drained
- 2 cups shredded mozzrella cheese
How To Make spinach lasagna
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Step 1Preheat oven to 350 degrees. In a 10 inch skillet over medium heat, in hot oil, cook onion, garlic and Italian seasoning until onion is tender, stirring occasionally. Stir in spinach; cook until spinach is tender and liquid evaporates. Remove from heat; stir in the soup, the ricotta, the blue cheese and the egg. Set filling aside.
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Step 2In a medium bowl, stir together spaghetti sauce, vinegar and water; pour half the sauce mixture into a 9"x13" baking dish. Set remainder aside.
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Step 3Arrange 3 noodles over sauce in baking dish; spread with half of the vegetable filling. Sprinkle with 1/3 of mozzarella. Arrange 3 more noodles over cheese; spread with remaining filling. Sprinkle another 1/3 of the mozzarella. Top with remaining 3 noodles and remaining sauce.
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Step 4Bake, uncovered, at 350 degrees for 40 minutes or until hot. Sprinkle with remaining 1/3 mozzarella and bake 5 minutes more. Let stand 15 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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