As with many recipes I come up with, it’s all in the need to use up fresh ingredients before they expire. And who doesn’t love Italian… I think either Italian or Mexican dishes are the easiest to adapt to the foods we stock in my household. But I must say…
this dish turned out really good. Serve with sides of your choice but be sure to fix fresh homemade focaccia. I made rosemary focaccia using my bread machine to free up time doing other things while I let the machine do the mixing, kneading and resting times. When it was ready to bake, I poked dents throughout and drizzled with roasted garlic olive oil, chopped fresh rosemary and sea salt.
I love rounding out Italian meals with a tossed garden salad with homemade Italian dressing.
Spinach, Ricotta Lasagna
- 4-5 cups fresh baby spinach
- 1 cup whole milk ricotta
- 1 1/4 cup grated fresh parmesan
- 1 egg
- Cracked pepper & sea salt to taste
- 1/4 tsp ground nutmeg
- Olive oil (for cooking)
- 6 lasagna noodles
- 2 1/2 cups fresh tomato sauce (recipe below)
- 1/2 cup shredded fresh mozzarella
- Olive oil for cooking
- 1/2 yellow onion, chopped
- 2 garlic cloves, minced
- Cracked pepper & sea salt
- 1 (28 ounce) can crushed tomatoes
- 1 bay leaf
- 1 Tbsp dark balsamic vinegar
- 1 tsp dried crushed oregano
In large skillet, drizzle olive oil and heat over medium high heat until hot. Add fresh spinach and cook down. Let cool.
Once the spinach is cooled, squeeze out excess liquid. Mix together the spinach, ricotta, 1 cup of the Parmesan, the egg, salt, pepper and nutmeg. Set aside.
Fill a baking pan large enough to hold the lasagna with water from the tap as hot as possible. Lay the lasagna noodles in the pan of hot water and let sit for 20 to 30 minutes, until slightly pliable.
Cook tomato sauce while the lasagna noodles sit in water. In a skillet, drizzle olive oil and heat over medium high heat until hot. Add onions and garlic and cook until translucent. Add seasoning and the can of crushed tomatoes. Stir ingredients together and add bay leaf, balsamic vinegar and oregano. Bring to a boil and then simmer for 20 minutes, stirring occasionally.
Preheat oven to 375 degrees.
Once pasta is pliable. Drain water from dish and place noodles on paper towel, dabbing the tops of each with more paper towel to remove moisture.
Layer some sauce into the bottom of a square baking dish. Top with 3 lasagna noodles that the top one-third to one-fourth is broken so the noodles will fit into the square baking dish. Add more tomato sauce and then half of ricotta-spinach mixture . Top with remaining 3 noodles, again broken to fit the dish, more tomato sauce and the remaining ricotta-spinach mixture. Top with the broken lasagna noodles and dab with remaining tomato sauce and sprinkle on remaining Parmesan cheese and shredded mozzarella.
Bake casserole in oven for 35-40 minutes or until hot and bubbly.