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
STEP 1: Thaw frozen spinach and drain well.
STEP 2: Preheat oven to 350 degrees F.
STEP 3: Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain and set aside.
STEP 4: 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.
STEP 5: In a large bowl, combine ricotta, egg, and parmesan cheese. Salt, and pepper to taste.
STEP 6: 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.
STEP 7: Cover with foil and bake 45 minutes. Remove foil and continue baking 15 minutes more until cheese is bubbly and starting to brown.