Popeye would be proud. Last night I made Spinach Lasagna. Josh has been a fan of this recipe for a while. I had forgotten how easy it actually is, especially when I put the spinach to drain in the fridge overnight. I rig a little set up with a bowl, a sifter, some plastic wrap, and another bowl and then by the time I get home from work all it needs is a little extra pressing and I'm rid of most of the excess moisture. This is also a great go-to recipe when you're entertaining vegetarians for dinner and don't have a clue what to serve. Easy and basic enough that it should appeal to everyone at the table and it can be assembled ahead of time and popped in the oven at the right moment. This is a Martha Stewart recipe and one of the first things I made when we started trying to eat healthier. Martha calls it Vegetable Lasagna, but considering the only vegetable in it is the spinach I think that name is a little misleading. Oh, and I'm fully aware my picture probably isn't all that appetizing, but have you ever tried to take a fabulous picture of lasagna? Even Martha's picture isn't all that pretty to me.
Recipe from Martha Stewart; Serves 8
4 cups (32 oz.) whole-milk ricotta cheese
2 large eggs
Salt and fresh ground pepper
2 10 oz. packages frozen chopped spinach, thawed and squeezed to remove excess moisture
6 cups store-bought or homemade tomato sauce
12 no-boil lasagna noodles
1 lb. (4 cups) fontina cheese, shredded
- Preheat oven to 400 degrees. In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add spinach, and stir well to combine.
- Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish or dishes. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.
- Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving.
Oh, and a note on draining my spinach. I take one bowl, and put my fine-mesh sifter over it. My sifter has little pegs to help it sit atop a bowl, which is nifty. Put the spinach in the sifter, put a layer of plastic wrap over it, and then put a bowl on top to help press down the spinach. Then I just leave it in the fridge overnight until I get home from work and let gravity do most of the work for me. I'm sure I'm not the first person to do this, but it's a big part of making this recipe a quick one, so I thought I'd explain it.