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Spinach and Ricotta Lasagne

Spinach and Ricotta Lasagne I've enjoyed this lasagne recipe for many years and this is my adaption from the original recipe that appeared in Parade Magazine in 1977. The recipe can be broken down into three parts; preparing the sauce, making the spinach - ricotta filling and the final step putting it all together.

Ingredients

  • 8 oz. lasagne noodles
  • 1 medium onion
  • 1 medium green pepper
  • 2 garlic cloves
  • 2 tbsp vegetable oil
  • 1/4 cup parsley
  • 1 tsp oregano
  • 1 28oz can of crushed tomatoes or tomato sauce
  • 1 6oz can of tomato paste
  • 10 oz of fresh or frozen chopped spinach, cooked
  • 16 oz ricotta cheese
  • 1 egg
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup shredded Parmesan cheese
  • 12 oz shredded mozzarella cheese

Directions

Sauce

I start out by getting the sauce started before moving on to the other steps. In a large pot, add the vegetable oil and saute the chopped pepper, onion, and minced garlic. Once golden, add tomatoes and tomato paste. Add parsley and oregano then simmer for 20 minutes while stirring often.

Sauce

Sauce

Sauce

Sauce

Sauce

Lasagne

Preheat the oven 350º and cook lasagne noodles according to manufactures instructions.

In large bowl, combine egg, cooked spinach, ricotta, 1/4 cup of Parmesan cheese, salt, and pepper.

Sauce

Sauce

Sauce

In a 13x9 oven safe dish, place a thin layer of sauce followed by a a layer of lasagne noodles.

Sauce

Add a layer consisting of half of the spinach-ricotta mixture, followed by half of the mozzarella cheese and half the remaining Parmesan cheese. Repeat entire process to create a second layer with the remaining ingredients.

Sauce

Sauce

Sauce

Tools used

A Wüsthof 8" inch Classic was used for chopping the onions and peppers in this recipie. Shop the enitre Wüsthof Collection on Amazon. You won't be dissapointed with these knives.