It’s cloudy and rainy here, and it’s Monday. I was in the mood for something warm and yummy. I haven’t made this lasagna in a while. I have, however, been making this particular recipe for about 30 years. I found it years ago and over the years I have tweaked it to my taste.
It’s very simple to make and takes no time at all. There is a little trick to the noodles which are generally the biggest pain; you’re going to love it! No, it’s not the oven ready noodles. Fill a very large bowl with the hottest tap water possible. Take your noodles and put them in the hot water while your are prepping your filling. By the time your done making your filling the noodles are ready. Pretty simple and they come out perfect! Nobody likes mushy noodles!!!!
Frozen spinach is used in this recipe. All you have to do is thaw it out and squeeze out the excess moisture. The only way I know how to do this is with a clean, lint free, cotton dishtowel. Put the thawed spinach in the center and squeeze the heck out of it. Don’t worry, your dishtowel will come out clean when you wash it. It’s amazing the amount of moisture that comes out of it! Add the rest of the ingredients to the bowl and mix well. In minutes you’re ready to assemble, and then to the oven.
If you have picky eaters or difficulty getting them to eat greens, give this one a try. My kids always loved it and never knew there was an onion in there. My husband just walked through and said “I don’t know what’s in the oven but it smells amazing. Can we eat now?”
With that said, it’s time to crisp up some Italian bread and make an olive oil dipping sauce. Hope this one finds it’s way to your table. I know your gonna love it!
- 9 uncooked lasagna noodles
- 2 (9-oz) packages of frozen spinach, thawed and squeezed dry
- 1/2 C finely chopped sweet onion (you can add this raw or caramelized to take it to another level)
- 1/4 C fresh parsley chopped, or 3 t of dried parsley
- 1 (24-oz) carton of cottage cheese
- 4 oz goat cheese, crumbled
- 1 (8-oz) container of chopped Baby Bella mushrooms (optional)
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/4 tsp fresh ground pepper
- 1/2 tsp fresh ground nutmeg
- 2 eggs, beaten
- 3 C shredded mozzarella cheese
- 1/2 C grated Parmesan cheese (I use Parmeggiano/Reggiano )
- Fill a very large bowl with the hottest tap water possible. Put your noodles in the bowl and let them sit while you prepare the filling. For at least 20 minutes. Remove and lay flat on foil, or a silpat, or a cutting mat.
- Heat the oven to 350 degrees.
- In a medium bowl combine, spinach, onion, parsley, cottage cheese, goat cheese, mushrooms, garlic powder, salt, pepper, nutmeg, and eggs and mix well.
- Using a 13×9 ungreased pan, layer 1/3 of the noodles, 1/3 of the spinach mixture, and 1 C of Mozzarella, repeat the layers twice more.
- Sprinkle the top with the grated Parmesan.
- Bake at 350 degrees for 35-45 minutes or until hot and bubbly. Let stand for at least 10 minutes before cutting.
- Garnish with some additional parsley and a sprinkle of paprika if desired.
Til next time,
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