Posted by Amy Andrews


Categories * Make Ahead Dinners, Main, Pasta, Rice & Grains, Pork & Lamb

Comments 2 comments

Spinach Lasagna

lasagnabaked

 

Simple cooking relies on the best tasting, best quality ingredients.  For lasagna, that means flavorful, good textured pasta, a marinara that isn’t overpowering, Italian cheese, and frozen spinach that still has flavor.  Here are specific brands that I like to use:

The fun starts once you get the ingredients prepared (pasta boiled, spinach thawed, sausage cooked, cheese shredded). Layer into your pan:  sauce, pasta, ricotta, sausage (if you’re using it), spinach, mozarella and parm.  Repeat three times, ending with cheese on top.  Cover with foil, bake it an hour, let it rest a few minutes, then serve it for dinner.   Here are a couple photos I snapped along the way:

 

lasagnabefore

mid assembly…

 

lasagnabefore2

finished assembly

 

*****

My friend Don hosted a small group of us for dinner at his apartment in San Francisco when we were all working at Oracle a long time ago.  He used standard, wavy-edged lasagne and didn’t boil them first–I had never heard of such a thing, but it worked great.  He emailed me his “recipe” and I wrote it up several years later when I started this blog. Return to that original if you want to skip the pre-boiling of the lasagne, or squint and go by Don’s rough guidelines:

 

donsrecipelasagna

 

Lasagna

Yield: 6 servings

Ingredients

  • 8 oz. lasagne noodles, about 12 individual pieces (my fave: Rustichella D'abruzzo lasagne sheets)
  • 8 - 10 oz. frozen spinach, let thaw at room temperature
  • optional: 3 links Italian sausage, hot or mild, cooked then sliced into rounds (Bugoni's)
  • 26 oz. jar tasty marinara sauce (Dave's Gourmet Organic Red Heirloom)
  • 1 16 oz. container whole milk ricotta (preferably Italian, Galbani's is good)
  • 8 oz. mozzarella cheese, shredded (preferably Italian)
  • 2 oz. Parmigiano Reggiano cheese, grated

Instructions

  1. Preheat oven to 350 degrees F.
  2. Pasta: Set a large pot of water to boil for the lasagne. When it comes to boil, add a couple tablespoons of salt and the pasta. Cook al dente, following package instructions--usually no more than 5 minutes. Remove pasta from the water and set aside.
  3. Spinach: Remove spinach from package into a colander over the sink. Press and squeeze out as much liquid as possible. Set aside.
  4. Sausage: Bake at 375 until cooked through, about 15 minutes, or cook on the stovetop in a pan. Slice into discs about 1/4" thick.
  5. Assembly: Put a few tablespoons of sauce on bottom of a ceramic or glass baking pan (8" x 10" or close) then layer pasta, ricotta, sausage (if using), spinach, mozzarella, and parmesan. Repeat for a total of three layers, ending with cheese on top. Cover tightly with foil and bake for 1 hour, removing foil for the last 10 minutes. Remove from the oven and let sit 10 – 30 minutes before serving.
http://ripefoodandwine.com/2017/03/19/spinach-lasagna/

2 comments on “Spinach Lasagna”

  1. Sibby

    Sounds amazing Amy! Looks delicious. Can’t wait to make it. Thanks for sharing. xo

    Reply
    • Amy Andrews
      Amy Andrews

      Thanks, Sib! The girls will love to help you put it together, I’m sure.

      Reply





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