When I met my husband – trying to impress me – he told me that he’d have to make his spinach lasagna for me. I can tell you that I was less than impressed, and the thought of eating spinach had me a bit worried. I grew up thinking that all spinach came from a can and was drenched in vinegar. Because I was utterly smitten I simply smiled and nodded. Finally, the day came that my proud husband (then boyfriend) gathered the ingredients and prepared this dish for me. I took a bite and was IN LOVE! I never imagined that I would love spinach. I now eat it in all shapes and forms… minus the canned stuff of course. It’s truly fantastic and super easy to make.
I would like to share with you now our simple, yet super yummy recipe for spinach lasagna.
• ½ lb Lasagna Noodles (Takes approx. 10 noodles)
• 1 lb Ricotta
• 1 c Monterey Jack
• ½ c Grated Parmesan
• 20 oz. Frozen Spinach, thawed and drained (a 16 oz bag will work too)
• Sauce of choice
Cover bottom of lasagna pan with 1/3 of the sauce. Arrange layer of uncooked noodles on bottom. Cover with second 1/3 of the sauce. Combine ricotta, parmesan and spinach and spoon ½ of the mixture over the noodles. Put a second layer of noodles over the cheese mixture, then the rest of the cheese mixture. Cover with the remaining sauce. Top with the Monterey Jack. Cover with foil, domed so that the cheese doesn’t stick to the top.
Bake 45 Minutes at 375 degrees.
Remove foil and bake 20 minutes more.
Allow to set for ½ hour before cutting to serve.