My Mom asks me what I want for my birthday dinner every year, and every year my answer is the same – Spinach Lasagna.
So surely you must think I would be crazy to try to mess around with that recipe.
Well I am and I did.
I wanted to give it more nutritional value since it really isn’t low in calories. So I packed in way more spinach.
And I wanted to create a version that was easier to make for a busy family. So I used oven ready lasagna.
Results: Alexander loves it! Maybe he will ask me to make my version every year for his birthday.
Enjoy.
Avec Amour, Victoria and Alexander
Scrumptious Spinach Lasagna
Yield – 8 Servings
1 1/2 Cups Onion, about 1 large chopped
1 Tablespoon Olive Oil
16 oz Ricotta
2 Cups Shredded Mozzarella
1 Egg, large
1 teaspoon Dried Oregano
1/2 teaspoon Nutmeg
2 10 oz Packages Frozen Chopped Spinach, defrosted
2 28 oz Cans Tomato Sauce
1 Tablespoon Dried Basil
1 Tablespoon Dried Oregano
9 Sheets of Oven Ready Lasagna
1. Drain spinach in a sieve.
Heat skillet over medium high heat, add olive oil and sauté onions until golden brown.
Set aside and let cool. Spray a 13″ x 9″ x 2″ pan with non stick cooking spray or brush with olive oil.
2. Pre-heat oven to 350 degrees. In a mixing bowl stir together ricotta, 1 cup mozzarella and egg,
squeeze remaining liquid from spinach and add to cheese mixture, stir in 1 teaspoon dried oregano and nutmeg.
Add onions and combine.
3. In another mixing bowl stir together tomato sauce, basil and 1 tablespoon dried oregano.
4. In prepared pan pour 1 cup of sauce, lay down 3 sheets of lasagna with space between each sheet (they spread a great deal),
top with half of the cheese mixture,
spread evenly over sheets,
repeat.
5. Top second half of cheese mixture with 1 cup of sauce and 3 lasagna sheets,
top with remaining sauce and 1 cup of mozzarella.
Cover tightly with tin foil and bake for 1 hour,
remove tin foil and bake for additional 15 minutes. Remove from oven and let sit 15 minutes before serving.
Note: The spinach takes a long time to defrost so take it out of freezer and put in refrigerator overnight.
Ingredients
- 1 1/2 Cups Onion, about 1 large chopped
- 1 Tablespoon Olive Oil
- 16 oz Ricotta
- 2 Cups Shredded Mozzarella
- 1 Egg, large
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Nutmeg
- 2 10 oz Packages Frozen Chopped Spinach, defrosted
- 2 28 oz Cans Tomato Sauce
- 1 Tablespoon Dried Basil
- 1 Tablespoon Dried Oregano
- 9 Sheets of Oven Ready Lasagna
Instructions
- Drain spinach in a sieve. Heat skillet over medium high heat, add olive oil and sauté onions until golden brown. Set aside and let cool. Spray a 13" x 9" x 2" pan with non stick cooking spray or brush with olive oil.
- Pre-heat oven to 350 degrees. In a mixing bowl stir together ricotta, 1 cup mozzarella and egg, squeeze remaining liquid from spinach and add to cheese mixture, stir in 1 teaspoon dried oregano and nutmeg. Add onions and combine.
- In another mixing bowl stir together tomato sauce, basil and 1 tablespoon dried oregano.
- In prepared pan pour 1 cup of sauce, lay down 3 sheets of lasagna with space between each sheet (they spread a great deal), top with half of the cheese mixture, repeat.
- Top second half of cheese mixture with 1 cup of sauce and 3 lasagna sheets, top with remaining sauce and 1 cup of mozzarella. Cover tightly with tin foil and bake for 1 hour, remove tin foil and bake for additional 15 minutes. Remove from oven and let sit 15 minutes before serving
