SPINACH LASAGNA -- AMERICA'S TEST KITCHEN
Our favorite lasagna noodles are Barilla No Boil. You can thaw the spinach overnight in the refrigerator instead of microwaving it. But do warm the spinach liquid to help smooth the ricotta. Ingredients
Provided by Jeff T.
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- 1. Adjust oven rack to middle position and heat oven to 375 degrees. Microwave spinach in covered large bowl until completely thawed, about 15 minutes, stirring halfway through. Squeeze spinach dry, reserving 1/3 cup liquid. Pulse spinach in food processor until ground, 8 to 10 pulses, scraping down bowl every few pulses. Wipe out large bowl with paper towels. Transfer spinach to now-empty bowl; set aside.
- 2. Heat oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add tomatoes, ½ cup processed spinach, 1 teaspoon salt, and ½ teaspoon pepper and cook until slightly thickened, about 10 minutes. Off heat, stir in 3 tablespoons basil; set aside.
- 3. Process ricotta and reserved spinach liquid in food processor until smooth, about 30 seconds. Add Parmesan, remaining 3 tablespoons basil, eggs, 1½ teaspoons salt, and ½ teaspoon pepper and process until combined. Stir ricotta mixture into remaining processed spinach.
- 4. Cover bottom of 13 by 9-inch baking dish with 1¼ cups sauce. Top with 3 noodles and spread one-third of ricotta mixture evenly over noodles. Sprinkle with 2/3 cup mozzarella and cover with 1¼ cups sauce. Repeat twice, beginning with noodles and ending with sauce. Top with remaining 3 noodles, remaining sauce, and remaining 1 cup mozzarella.
- 5. Cover pan tightly with aluminum foil sprayed with vegetable oil spray and bake until bubbling around edges, about 40 minutes. Discard foil and continue to bake until cheese is melted, about 10 minutes. Cool on wire rack for 30 minutes. Serve.
Nutrition Facts : Calories 472.6, Fat 29.4, SaturatedFat 15.5, Cholesterol 132.9, Sodium 860.9, Carbohydrate 25, Fiber 7.2, Sugar 2.1, Protein 32.1
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Nwai Monwa
[email protected]This lasagna was delicious! The flavors were perfect and the cheese was melted and gooey.
Uiook
[email protected]I love this lasagna! It's my go-to recipe for a special occasion meal.
Chantel Bloem
[email protected]This lasagna was easy to make and turned out great! I will definitely be making it again.
Pius
[email protected]I made this lasagna for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Jamyang jutshen Tshogyal
[email protected]This lasagna was a bit time-consuming to make, but it was worth it! The final product was delicious and everyone enjoyed it.
Moheshwar Amarnath Biswas
[email protected]I found this lasagna to be very bland. The spinach and ricotta filling had no flavor, and the sauce was watery. I wouldn't recommend this recipe.
Marites Domingo
[email protected]This lasagna was a bit too rich for my taste. The spinach and ricotta filling was heavy, and the sauce was too thick. I might try it again with a different recipe.
Analyn Abales,Becker
[email protected]I was a bit skeptical about this recipe, but I'm glad I tried it. The lasagna was surprisingly good! The spinach and ricotta filling was light and fluffy, and the sauce was rich and flavorful.
Hamad Bokhammas
[email protected]This lasagna was delicious! I loved the combination of spinach, ricotta, and mozzarella cheese. The noodles were cooked perfectly and the sauce was flavorful.
Shoaib Budarkhel
[email protected]I've made this lasagna several times and it always turns out great. It's a great recipe for a special occasion or a weeknight meal.
Strobery Bunny
[email protected]This lasagna was a hit with my family! The spinach and ricotta filling was creamy and flavorful, and the lasagna noodles were cooked to perfection. I will definitely be making this again.