Layers of fresh pasta, sautéed spinach, fresh ricotta, and salty Parmesan make this easy, delicious Spinach Lasagna irresistible.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 10 minutes
Ingredients:
- 8 oz. lasagna noodles
- 2 Tbsp. butter
- 1 onion, chopped
- 1/2 tsp. salt
- 20 oz. spinach, cleaned (frozen works just fine here, if you like)
- 2 eggs
- 1 lb. ricotta
- 1 lb. grated mozzarella
- 1 1/2 cup grated Parmesan, divided
- Freshly ground black pepper
- 1/8 tsp. freshly grated nutmeg (optional)
Preparation:
- Butter an 8×8 baking pan and preheat the oven to 375°F. Feel free to double this recipe and make two or bake it up in a 9×13 or 10×15 – it is an endlessly flexible dish.
- Boil pasta is salty water until tender. Drain and lay out on clean towels until you’re ready to build the lasagna.
- So, meanwhile melt butter in a large frying pan. Cook the onion and salt until the onion is very soft an sort of pasty looking. Add spinach and cook over high heat, stirring frequently, until most of the liquid evaporates. Set aside.
- In a large bowl beat eggs then stir in ricotta and mozzarella. Add 1 cup of the Parmesan and plenty of freshly ground black pepper. Add nutmeg, if you like. Stir in spinach.
- Layer noodles, a bit more than 1/3 cheese mixture, noodles, again a bit more than 1/3 cheese mixture, noodles, a fair bit less that 1/3 cheese mixture, and top with the remaining grated Parmesan. Cover with foil, bake 20 minutes, uncover and bake until hot and bubbling and browning, about another 20 minutes.
