Spinach lasagne – warm, filling and tasty. This dish takes about an hour and 1/2 to make, but can be prepared in advance and stored in the fridge. The original recipe calls for it to be baked in a 9×13 pan, but it can also be cooked in several smaller pans.
This recipe is vegetarian and can be made gluten-free and vegan by using substitutes. Recipe inspired by Moosewood Cookbook by Mollie Katzen (1977, page 124).
1 jar tomato sauce
8 oz. can tomato paste
12 lasagne noodles
2 cups ricotta or cottage cheese
1/2 lb. raw or frozen spinach
Nutmeg, salt, pepper
1 lb. shredded mozzarella
1/2 cup grated parmesan or romano cheese
Preheat the oven to 375˚. Mix the sauce and tomato paste, and spread a little over the bottom of the pan(s). Cover with a layer of noodles (use 1/3 of the noodles). Using half of the filling, cover the noodles with the spinach and cheese mix. Add 1/3 of the remaining sauce, then cover with 1/2 of the mozzarella.
Getting the hang of it? Next follows another 1/3 of the noodles, then the second half of the spinach-and-cheese filling. Cover with half of the remaining sauce, mozzarella, and the rest of the noodles. Lastly, cover with the rest of the sauce and sprinkle with parmesan or romano.
Eva works at MOM’s Central Office