Spinach Lasagna

This is a versatile recipe that can include various roasted vegetables.

Equipment

• 9x11" glass baking dish

Preheat Oven

Preheat over to 350°F.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound bunch spinach, washed and stemmed, or 1/2 pound bagged baby spinach
• 3 cups simple tomato sauce
• 227 grams (8 ounces) ricotta cheese
• 1 egg
• Pinch of cinnamon
• 9 to 11 lasagna noodles
• 113 grams (4 ounces / 1 cup) freshly grated Parmesan; more as needed.

Optionals

• 2 medium zucchini, cut in half crosswise, then cut lengthwise into 1/4-inch-thick slices
• 680g (1.5 lbs) mushrooms
• 2 to 3 Bell peppers

Preparation

Roast Vegetables

Roast vegetables in the oven as need. Mushrooms are better sauteed with some water.

Sautee Spinach

1. In a large pot, add spinach leave and a bit of water.
2. Cook over medium-high heat until leaves are wilted.
3. Using a clean kitchen towel or cheesecloth, press/squeeze as much water out of the spinach as possible.
4. Set aside to cool.
5. Chop when ready to use.

Lasagna Noodles

Cook noodle sheets per directions. 9 are required for the dish; the extras are in case of rips or breaks.

Ricotta Cheese

In a small bowl, combine:

• Ricotta cheese
• Egg
• Cinnamon
• Salt/Pepper to taste

Build

Using a lightly oiled 9x13" baking dish, spread a spoonful of sauce over the bottom of the dish, then layer two-times:

• Noodles (three per layer)
• Ricotta mixture
• Vegetables (spinach, mushrooms, peppers, zucchini, etc)
• Sauce
• Parmesan cheese

Finish with a top layer of noodles topped with more sauce and parmesan cheese.

Bake

1. Oil a sheet of foil with cooking spray to avoid sticking.
2. Tightly cover the baking dish with foil.
3. Bake for 40 minutes.
4. Uncover and bake another 10 minutes.

Rest

Remove from oven and let rest, uncovered, for 5 to 10 minutes and serve.