Posts Tagged ‘spinach lasagna’


Spinach Lasagna

December 28, 2009

This lasagna is my signature dish. If you’re coming over for dinner and I haven’t made this for you, this is probably what you’re going to get. Even if I have made it for you, you might get it again!

The first time I made this was the day I graduated from college, which was in 19somethingoranother. After the ceremony, I made dinner for my family at my apartment. I’m sure I could have wrangled a restaurant meal out of my parents, so I must have really wanted to host a dinner party! The lasagna was a hit and my dad said that if I was going to cook like that, I could move back home. OK, that was a relief, because I was already packed up and set to move home while I looked for a job.

Fast forward to 2009 and I’m still making this. (And I moved out of my parents’ house long ago!) I’ve passed the recipe to many people; I don’t know how many times my mother-in-law has said “I made your lasagna again.” Even though it’s great for company, I make it for the two of us too. We enjoy eating it for a few dinners and then I freeze the leftovers. It’s a happy day when I discover a package of spinach lasagna in the freezer!

I wish I had cool photos of this, but it’s lasagna and I hope you’ll give me a break. And I hope you’ll give it a try.


(If you know me in real life and you haven’t had this, let me know and I’ll have you over for dinner!)

This recipe is my own, but it originated with one in the Ideals Gourmet Christmas Cookbook, which is a skinny paperback cookbook. This cookbook and I go way back; it’s also where I got the recipe for Pumpkin Cream Cheese Pie.

Spinach Lasagna

8 oz (1/2 pound) lasagna noodles

6 oz can tomato paste
15 oz can tomato sauce
15 oz can diced tomatoes, drained with juice reserved
2 tablespoons Italian blend seasoning, or your favorite combination of Italian herbs

Small onion, diced
2 cloves garlic, minced

Add water to reserved tomato juice to equal 1/2 cup

2 eggs
10 oz box frozen chopped spinach, thawed with excess water squeezed out

1/4 cup grated parmesan cheese
15 oz container part-skim Ricotta cheese

For Layering
12 oz shredded mozzarella cheese
Handful of roasted red peppers, chopped (optional but tasty)

Noodles: Boil water in a large pot and cook noodles 10 minutes (they will be partially cooked).  Drain noodles, rinse, and set aside. While noodles are cooking, make sauce and filling.

Sauce: Mix all sauce ingredients in a saucepan and simmer at least 20 minutes.

Filling: Beat eggs in a large bowl.  Stir in parmesan and ricotta.  Add spinach.

Assembly: Spray a 13 x 9 x 2” pan (it bakes best in glass or stoneware) with non-stick cooking spray.  Spread a small amount of sauce in the bottom of the pan. Layer 1/2 of the noodles, 1/2 of the filling, 1/3 of the mozzarella, and 1/2 of the sauce twice, ending with the sauce.  If using roasted red peppers, scatter them on top of the filling in one of the layers.  Sprinkle the remaining 1/3 of the mozzarella on top. Spray a piece of foil with non-stick cooking spray and cover the lasagna.

Baking: Bake at 350° F 1 hour 15 minutes (1 1/2 hours if lasagna has been refrigerated). Remove the foil after 40 minutes of baking time. Lasagna is done when browned and bubbly around the edges. Let stand a few minutes before cutting.

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