Spinach Lasagna

  This lasagna is the first dish I really mastered.  It’s straightforward, delicious and it makes a ton.  It’s my go-to dish for when people are coming over and the Mr. isn’t cooking.

  Here’s what you need:
1 large onion, chopped
2 cloves garlic, crushed
2 tablespoons olive oil
2 lbs frozen spinach, thawed and squeezed
2 lbs ricotta cheese
2 jars tomato sauce
1 lb lasagna
2 lbs mozzarella, grated
  Boil your lasagna noodles.  I have great faith in your ability to do this without further instruction.  Worst comes to worst, I’m pretty sure there are directions on the box.  You want to do this before you start the other preparations so your noodles have time to cool before you start handling them.  There’s nothing worse than being scalded by a hot noodle while you’re trying to layer your lasagna!
  Depending on how long your oven takes to preheat, now may be an appropriate time to start it pre-heating to 400 degrees.
  Heat your olive oil and saute your onions and garlic until soft.
  Mix together your spinach, ricotta and onion mixture.  Make sure you’ve squeezed as much water as possible out of the spinach before doing this.  No, there isn’t any pretty way to do this, but it makes the difference between good lasagna and watery, gross lasagna.  I find the easiest way to mix everything together once the spinach is squeezed is smashing it with a large fork until it combines.
  Now you’re ready to layer.
  First, grease your dish (or dishes) with butter.  I decided to make two pans so we can freeze one instead of having leftover lasagna for weeks.  Put a small amount of sauce in the bottom of your pan (this makes it so the noodles don’t stick to the bottom of the dish) and layer:
Spinach mixture
Tomato Sauce
  Repeat, ending with sauce.  Don’t feel bad if you wind up with skimpy layers on top, it doesn’t really matter how it all gets in there.  Mine are always wonky, and I always run out of sauce before I get to the top!
Oops.  Maybe I need 3 jars of sauce…
  Put the lasagna into the oven, uncovered for 40 minutes.  Remove it and cover with tin foil and then bake for another 20 minutes.
  If you put enough sauce on top, you get a nice, gooey tomato top (sort of like what’s up in the top corner of the lasagna on the left).  If you don’t…it’s still delicious so don’t sweat it.
  Let your lasagna cool off and enjoy!  This freezes extremely well and G loves it…little does he know how good for him spinach is!
What’s your favorite kind of lasagna?

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