I really love this recipe | Spinach Lasagna
This Spinach Lasagna recipe comes from the Food Newtork show Diners, Drive-Ins and Dives. It’s called Lasagna Nonna and they were kind enough to give out the recipe. They make it with butternut squash, but I left that out and replaced it with another layer of spinach and I think it came out great.
Making lasagna does not have to be difficult. You can find many recipes out there which are much more involved; you make the sauce from scratch and so on. Other recipes that are so easy and you don’t even have to boil the noodles. This Spinach Lasagna recipe seemd a little odd using the fresh spinach, but it all cooks down perfectly! Now that I have made this recipe, I have a lot of ideas to switch it up. My husband made a comment about leaving out the spinach, but he really likes Stoffers vegetable lasagna.
Ricotta Filling
This filling is the best I have ever tasted. The use of fresh sage is also something which you can definitely taste. Even after it is cooked the flavor comes through nicely. Usually my lasagna filling is very plain, this filling makes all the difference.
Lasagna for Spinach Lovers!
- 4 cups (1 Qt) whole milk ricotta
- 1/2 cup heavy whipping cream
- 1 cup half & half
- 2T minced fresh garlic
- 1/2 tsp salt
- 2 Tab minced shallots
- 1 Tablespoon dried basil
- 1 Tab dried oregano
- 1/2 tsp black pepper
- 1 tsp crushed red pepper
- 2 Tab fresh sage leaves (diced)
- fresh basil, dice for topping each serving
- 2 jars or 4 cups marinara sauce (I used Paul Newmans)
- 16 lasagna noodles (precooked)
- 6 cup fresh spinach
- 1/4 cup powder parmesan
- 2 cup shredded mozzarella (reserve 1C for plating)
- 1/2 cup parmigano-reggiano (for plating)
- (reserve 1 cup ricotta mixture for plating)
- spray your 1/2 sheet pan or lasagna pan with non stick spray
- spread 1 cup of marinara sauce evenly over the bottom of the pan
- lay down 4 pasta noodles (cut to fit)
- pour 1/4 of the ricotta mixture and spread evenly over the noodles
- evenly spread 3 cups of spinach to cover
- lay down 4 pasta noodles (cut to fit)
- pour 1/4 of the ricotta mixture and spread evenly over the noodles
- evenly spread 3 cups of spinach to cover
- lay down 4 pasta noodles (cut to fit)
- pour 1/4 of the ricotta mixture and spread evenly over the noodles
- evenly spread 3 cups of spinach to cover
- lay down 4 pasta noodles (cut to fit)
- top with 1 cup marinara (remaining) sauce
- sprinkle the parmesan to cover
- cover with mozzarella
- spray underside of foil with non-stick spray and cover pan
- Bake @ 400% for 1 hour-15 minutes
- remove from oven and let set for 30 minutes and serve
- To finish like the restaurant: (I did not do this my first try)
- Cut a portion and put it into a sprayed personal baking dish
- add some marinara sauce, top with parmigano-reggiano and some mozzarella
- put into the oven for 10 minutes
- To plate: put down some ricotta mixture
- carefully remove the lasagna from baking dish onto plate with tongs
- top with some marinara, parmesan and fresh basil……serve!
I do hope that you will give this Spinach Lasagna a try. If you want to make a more meatier version, just add some ground Italian sausage or ground beef.