Spinach Lasagna

Bernice Esau

North Newtown, KS

Makes 10 servings

Prep. Time: 30 minutes

Cooking/Baking Time: 2-3 hours

Standing Time: 10 minutes

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8 oz. uncooked lasagna noodles

2 Tbsp. olive oil

1 small onion, chopped

1 medium garlic clove, minced

16-oz. can tomatoes, undrained

2 6-oz. cans tomato paste

½ cup dry red wine

1 tsp. dried basil

½ tsp. salt

½ tsp. dried oregano

⅛ tsp. pepper

2 16-oz. containers ricotta cheese

3 large eggs, divided

20-oz. frozen chopped spinach, thawed and well-drained

16-oz. pkg. part-skim mozzarella cheese, sliced or shredded, divided

¼ cup grated Parmesan cheese

  1. Prepare lasagna noodles as label directs. Drain. Set aside.
  2. In 2-quart saucepan cook onion and garlic in hot olive oil over medium heat until tender, stirring occasionally.
  3. Stir in tomatoes with liquid, tomato paste, red wine, basil, salt, oregano and pepper. Heat to boiling.
  4. Reduce heat to medium-low. Partially cover and cook 15 minutes to blend flavors, stirring occasionally.
  5. Meanwhile, in medium bowl, mix ricotta with 2 eggs.
  6. In another bowl, mix spinach with 1 egg. Set aside.
  7. Evenly spoon ¾ cup tomato sauce into a lightly greased 9 × 13 baking dish. Arrange half the lasagna noodles over sauce, overlapping to fit.
  8. Spoon half the ricotta mixture over noodles in baking dish.
  9. Top with half the mozzarella, half the spinach mixture and half the remaining tomato sauce.
  10. Repeat layers, ending with sauce. Sprinkle with grated Parmesan cheese.
  11. Cover dish with foil. Place on rimmed baking sheet.
  12. Bake at 350° for 60 minutes, or until heated through and bubbling.
  13. Remove from oven and let stand 10 minutes before cutting for easier serving.