Spinach Lasagna
This is a super easy recipe because its made with the no-boil lasagna noodles and raw spinach. I was lucky enough to have a quart of my homemade tomato sauce from last summer in the freezer, but a jar of good commercial spaghetti sauce would also be fine.
1 lb bulk Italian sausage
1/2 cup finely chopped onion
1 quart homemade tomato sauce or 1 32 oz jar pasta sauce
8 ounces shredded mozzarella cheese (2 cups)
4 cups coarsey chopped fresh spinach
1 cup ricotta cheese
2 eggs, slightly beaten
1/4 teaspoon garlic powder
8 ounces uncooked lasagna noodles
1/3 cup water
1/2 cup grated parmesan cheese
Preheat oven to 350 degrees F.
In large skillet or stock pot, brown and crumble sausage and onion; drain if necessary. I used Italian sausage from Jordandal Farms which is very lean and there is no need to drain. Stir in spaghetti sauce. Simmer 10 minutes (to heat through), stirring occasionally.
In medium bowl, combine mozzarella cheese, spinach, ricotta cheese, eggs and garlic powder; stir until well blended.
In 13-by-9-inch baking dish, put in about 1/2 cup of the sauce, then layer 1/2 of the uncooked lasagna noodles, 1/2 of the meat sauce mixture, all of the spinach mixture, remaining half of noodles and meat sauce. Pour the 1/3 cup of water over lasagna. Cover snugly with foil.
Bake covered at 350 F for 45 minutes.
Remove foil from lasagna; sprinkle with Parmesan cheese.
Bake, uncovered, an additional 10 to 15 minutes or until hot and bubbly and noodles are tender.
Let stand 10 minutes before serving.
Adapted from food.com
1 lb bulk Italian sausage
1/2 cup finely chopped onion
1 quart homemade tomato sauce or 1 32 oz jar pasta sauce
8 ounces shredded mozzarella cheese (2 cups)
4 cups coarsey chopped fresh spinach
1 cup ricotta cheese
2 eggs, slightly beaten
1/4 teaspoon garlic powder
8 ounces uncooked lasagna noodles
1/3 cup water
1/2 cup grated parmesan cheese
Preheat oven to 350 degrees F.
In large skillet or stock pot, brown and crumble sausage and onion; drain if necessary. I used Italian sausage from Jordandal Farms which is very lean and there is no need to drain. Stir in spaghetti sauce. Simmer 10 minutes (to heat through), stirring occasionally.
In medium bowl, combine mozzarella cheese, spinach, ricotta cheese, eggs and garlic powder; stir until well blended.
In 13-by-9-inch baking dish, put in about 1/2 cup of the sauce, then layer 1/2 of the uncooked lasagna noodles, 1/2 of the meat sauce mixture, all of the spinach mixture, remaining half of noodles and meat sauce. Pour the 1/3 cup of water over lasagna. Cover snugly with foil.
Bake covered at 350 F for 45 minutes.
Remove foil from lasagna; sprinkle with Parmesan cheese.
Bake, uncovered, an additional 10 to 15 minutes or until hot and bubbly and noodles are tender.
Let stand 10 minutes before serving.
Adapted from food.com
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