Spinach Lasagna

From Yankee Magazine's Great New England Recipes

Meat Recipes | Pasta Recipes

Yield: Serves 8-10.

A good, hearty lasagna made with fresh spinach and freshly grated Parmesan cheese. Be sure to drain the spinach thoroughly before using.

Sauce:

• 3/4 cup chopped onion
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 tablespoons dried parsley flakes
• 1/4 teaspoon black pepper, or to taste
• 1 teaspoon (sea) salt, or to taste
• 1 can (35 ounces) peeled Italian tomatoes
• 2 small cans tomato paste

Sauté onion and garlic in olive oil. Add other ingredients and simmer for half an hour.

Filling:

• 4 bags (10 ounces each) fresh spinach, or same amount from your garden
• 6 to 7 lasagna noodles ("I use noodles made from artichoke flour")
• 2 to 4 tablespoons dried parsley flakes
• 2 pounds ricotta cheese or cottage cheese
• 3/4 to 1 pound Parmesan cheese, freshly grated
• 1 pound mozzarella cheese, sliced

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 14x10-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.

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