Spinach Lasagna

20 Feb

When I was about ten years old, I learned to make spinach lasagna at Foothill Summer Camp.  Over the years, I’ve amended the recipe to suit my taste buds and it’s become a huge hit!  It is the perfect dish to make for a large group of people because with no-boil noodles, it is quick & easy and the portions are generous.  So, when we had our friends Nishi & Jay over for dinner, we had an Italian feast.  They brought whole wheat goat cheese bruschetta (which I will blog about soon) and champagne, which went perfectly with the spinach lasagna.

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Q: What did Raman say when Pri said “You don’t need to grate any more cheese babe”?
A: Graaaate!!!!

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Ingredients:  Serves 4.
  • 1 tsp. olive oil
  • 5 cups fresh chopped spinach (remove thick stems) (you can also use frozen spinach)
  • 1 cup low-fat cottage cheese
  • 1 cup marinara sauce
  • 1 and 1/4 cup grated cheddar cheese
  • 1 tbsp. chopped garlic
  • 1 and 1/2 cup chopped mushrooms
  • 1/2 cup chopped red onion
  • 1 package Barilla no-boil lasagne strips (this makes it easy!)
  • 1/8 tsp. black pepper
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried basil
  • 1/4 balsamic vinegar
Assembly:  It’s best if you assemble the lasagna a few hours ahead of time to allow the no-boil noodles to soften. I usually assemble it in the morning and bake it in the evening.  If you do this, be sure to store it in the fridge so the cheese does not spoil. 
  1. Heat 2 tsp. olive oil over medium-high heat.  Add garlic and sauté until light brown.
  2. Add spinach and cook until completely wilted.  Scoop spinach into a big bowl (this bowl will contain the entire mixture).
  3. In the excess oil from the garlic & spinach, sauté red onion and mushrooms.  Add to big bowl.
  4. In the big bowl, add cottage cheese, marinara sauce, 1 cup grated cheddar cheese, black pepper, dried oregano, dried basil, and vinegar.  Mix well.
  5. Oil the baking dish.
  6. In baking dish, spread a little bit of marinara sauce on the bottom.
  7. Add a layer of lasagna strips (break into pieces if necessary; overlapping is ok).
  8. Add spinach mixture.
  9. Repeat steps 7 and 8 until, from bottom up, you have: strips, spinach, strips, spinach, strips for as many layers as you would like (end with strips).  Tip: criss-cross each set of lasagna strips to keep the lasagna together.
  10. Add another layer of sauce, then the remaining cheese (1/4 cup).
  11. Cover with foil and bake at 375 degrees on lower rack for about 40 minutes.  (After baking for 30 minutes, take out and slice.  Put back in the oven.  This will ensure that the lasagna is cooked thoroughly throughout.)
  12. Let sit for about 10 minutes so it can cool.  This will ensure that it is firm when served.

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buon appetito!

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cutting the red onion

step 1

step 2: before

step 3: after. honey, I shrunk the spinach. (use the excess oil pictured for step 3)

step 3

step 4

step 4: mix, mix, mix!

step 6: saucy

steps 7 & 8

step 10

step 11

i cook, he cleans, we eat 🙂

the final product

success & happiness!

nishi & jay brought whole wheat goat cheese bruschetta to accompany the lasagna

I will certainly be blogging about this soon 🙂


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