After the can opener debacle, I finally got all the tools I needed to make some spinach lasagna. I was a little lazy and got no-boil pasta and I didn't make my own sauce but it still came out pretty tasty. It's also a 10-ingredient meal! Yay!
Ingredients
- Lasagna Noodles
- Garlic (1 clove)
- Tomato (1 medium)
- Tomato Sauce (15oz)
- Spinach (10oz)
- Ricotta (15oz)
- Mozzarella
- Parmesan
- Egg (1)
- Salt & Pepper
Spinach-Ricotta Lasagna
(Serving size: 6)
Wash, remove stems, and roughly chop the spinach. Squeeze as much water as you can from the spinach. Dice the tomato and set aside (Set aside 1/3 of the diced tomato to top the lasagna). Mince the garlic and mix into the tomato sauce. Preheat the oven to 350°F.
In a large bowl, mix the egg and ricotta together until blended. Mix spinach into the egg and ricotta mixture. Add salt and pepper to season.
In a casserole dish, layer the pasta, place some spinach and ricotta filling on top of the pasta, sprinkle some of the diced tomatoes on top. Repeat.
On the top layer, pour the tomato sauce on top of the pasta. Top with slices of mozzarella and grated parmesan.
*Note: If you are using no-boil pasta, add about 1/4-1/2 cup of water and pour around the sides of the dish. Cover with foil and place in oven to bake. After 30 minutes, remove the foil and continue to bake for another 15 minutes.
