Friday, January 11, 2013

Easy Spinach Lasagna

**UPDATE** I've moved to
You can find this post and more here

Before I started making this dish, my husband rarely ate spinach...and I loved it, so this was a problem.

Lasagna is so delicious, but the word "lasagna" alone sends a feeling of oh-man-I'm-going-to-be-cooking-all-afternoon dread through my body. But wait, this recipe takes a fraction of the normal lasagna-making time! Mix up a few ingredients for the filling, spread the layers in a baking dish, and bake. That's it. The best part? You don't need to cook the noodles first! Seriously.

What You Need:
-10 oz fresh or frozen chopped spinach (if frozen, thaw first)
-15oz ricotta cheese
-2 cups shredded cheese, divided (I like to use mozzarella or a 4 cheese blend)
-3 cups spaghetti sauce
-6-7 uncooked lasagna noodles
-1/4-1/3 cup water

* In a large mixing bowl, combine the ricotta cheese, spinach, and 1 cup shredded cheese

* Grease a 2-qt baking dish.

* Spread 1 cup of the spaghetti sauce in the bottom of the dish. 

* Then lay 3 uncooked noodles on top. You may have to break some of the noodles to cover as much of the bottom of the dish as possible.

* Next, spread half of the spinach-cheese mixture on top of the noodles.

* Repeat the layers: sauce, noodles, mixture.

* Spread the rest of the sauce on top. 

* Then pour the water around the edges of the dish. This water + the water from the spinach will allow the noodles to soften while baking.

* Bake, covered, at 400* for about 40 minutes.

* Uncover, sprinkle the rest of the shredded cheese on top and bake for another 10 minutes.

My husband and daughter love to devour this recipe and if I'm lucky enough to have leftovers, it's great reheated (or freeze individual servings for quick and easy lunches for another day). 

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