Spinach lasagna is a hearty meal that's great for feeding a crowd, especially when you have some vegetarians in the mix. It is also a great alternative to traditional lasagna for those of you that are lovers of rich Italian cuisine. This comfort food classic is loaded with cheese and the farm-fresh flavor of Seal the Seasons Spinach. It's so satisfying - you won't miss the meat!
2 Packages Seal the Seasons Frozen Spinach (thawed and drained)
1 box lasagna noodles
2 Cups Marinara Sauce
2 Cups Ricotta
3 Cups Mozzarella
½ Cup Parmesan
1 Onion (chopped)
3 Cloves Garlic (minced)
1 Tsp. Oregano
1 Large Egg
1 Tbs. Olive Oil
Salt and Pepper to taste
Directions
Thaw frozen spinach and drain well.
Preheat oven to 350 degrees F.
Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain and set aside.
Heat oil in a large skillet over medium heat. Sautee onion and season with salt, pepper, and oregano. Stir in garlic and spinach until completely combined.
In a large bowl, combine ricotta, egg, and parmesan cheese. Salt, and pepper to taste.
In a large baking dish, layer 5 lasagna noodles so they’re slightly overlapping. Spoon a thin layer of marinara on top and then add a layer of the spinach mixture and a layer of the ricotta mixture. Sprinkle with a layer of mozzarella. Repeat the layering, ending with mozzarella on top.
Cover with foil and bake 45 minutes. Remove foil and continue baking 15 minutes more until cheese is bubbly and starting to brown.
