4 years ago5,000+ Views
INGREDIENTS 2 tablespoons butter 1 tablespoon minced garlic 2 teaspoons minced fresh thyme 6 ounces fresh spinach 2 lbs. ricotta cheese (I used 1 lb. whole milk and 1 lb. nonfat) 1 egg ½ teaspoon salt ¼ teaspoon nutmeg a squeeze of lemon juice (optional, to taste) 12 no-boil lasagna noodles 1 24 ounce jar of spaghetti or marinara sauce (I used Trader Joe's tomato basil) 2 cups shredded mozzarella cheese INSTRUCTIONS 1. Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat. 2. In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (totally optional, but makes for a really nice texture). 3. Preheat the oven to 375 degrees. Spread a little bit of tomato sauce in the bottom of a 9x13 pan. Layer with 3 lasagna noodles, ⅓ of the spinach mixture, ¼ of the tomato sauce, and ¼ of the cheese. Repeat and pour ½ cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour ½ cup water over the whole thing again and cover tightly with oiled foil. 4.,Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.
The ultimate comfort food!
"when the liquid is bubbling and the noodles have softened" Music to my ears.
Not a vegetarian, but boy do I love spinach!
This looks absolutely delicious! I have a feeling I'll be using this recipe a lot for the holiday season.
This is hands-down my favorite food ever. You can never go wrong with a good spinach lasagna.