Spinach Lasagna

This lasagna recipe was a big hit with my family. For years it was what some of them requested as a birthday meal. They didn’t even know lasagna could be made with meat until the oldest was around 13 years old!
I love it because you don’t cook the noodles. YOu can also make it ahead, wrap and freeze it, defrosting and baking it another day.


1 pkg spaghetti sauce mix, seasonings to taste (oregano, basil, garlic, you know)
1 6 oz can tomato paste
1 8 oz can tomato sauce
1 3/4 cup cold water
2 eggs
1 15 oz container Ricotta or a pound of cottage cheese (I also sometimes substitute half tofu and half ricotta or cottage cheese
1/2 t. salt
1 10 oz package frozen chopped spinach, thawed and drained (I would save the drained spinach for a vegetable soup base)
1/2 cup grated parmesan cheese
1/2 lb uncooked lasagna noodles, break them as needed to fit the pan.

Empty spaghetti sauce mix (or spices) into saucepan, add tomato paste, sauce, and water. Heat, stirring until well blended. Remove from heat. Beat eggs in a large bowl and add Ricotta or cottage cheese, spinach, salt and half the Parmesan. mix well.

Lightly grease the bottom of a 13X9X2 inch baking pan. Ladle a thin bit of sauce in the bottom (I tilt the pan to make sure there’s a bit of sauce all over, but it’s such a thin layer it’s translucent).
Now layer:
Noodles (dry, uncooked lasagna noodles)
half of the cheese/spinach stuff
half the mozzarella slices, and half the tomato sauce.
Repeat layers and top the final layer with remaining Parmesan.

Lightly grease a sheet of aluminum foil OR the bottom of a cookie sheet, cover the dish with the oiled foil or cookie sheet. Bake in a preheated 350 degree oven (I almost never preheat) for 60 minutes (we generally find it takes about 45, your milage may vary), or until you can stick a fork in the noodles and they aren’t crunchy.
Remove covering and let stand for ten minutes before cutting and serving. This serves 8, allegedly, but we always doubled it because we were 9 and sometimes company, and we do like extras for leftovers.

GF Variation (GF means Gluten Free)- make this using strips of summer squash for the noodles. You can also make individual lasagnas for lunches by cutting the pasta in the round, laying it with the cheeses and sauces in a small individual ramekin style dish:

Linked at Midnight Maniac’s Meatless Mondays

Melt In Your Mouth Mondays

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