Our hearty and mouthwatering Spinach Lasagna is made with fresh spinach and freshly grated Parmesan cheese. Chef’s tips: be sure to drain the spinach thoroughly before using. You can also substitute any marinara sauce instead of making homemade.
Sauce:
Saute onion and garlic in olive oil. Add other ingredients and simmer for half an hour.
Filling:
Wash and trim spinach. Steam 1 bag at a time briefly, until wilted. Drain very well, or lasagna will be too juicy. Cook lasagna noodles and drain. Add 1 to 2 tablespoons parsley to each pound of ricotta cheese and mix well. Assemble layers in a 14×10-inch buttered baking dish in this order: 3 lasagna noodles 1/2 of the spinach 1 pound ricotta cheese 1/3 of the Parmesan cheese 1/2 pound mozzarella cheese slices 1/2 of sauce Repeat, using an extra noodle if needed. Top with remaining Parmesan cheese. Bake at 375 degrees F for 35 to 40 minutes.
