Spinach and Ricotta Lasagna

Notes: Original by Sara Welch from https://www.dinneratthezoo.com/spinach-lasagna

Serves 12. Takes about 2 hours to assemble and bake, then allow to rest for 10-15 minutes before cutting.

Spinach & Cheese Filling Ingredients

~24 oz. frozen chopped spinach (thawed)

15 oz. ricotta cheese

2 eggs

3/4 cup grated Parmesan or Parmigiano Romano cheese

1 cup shredded mozzarella cheese

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 tsp. ground nutmeg

2 Tbsp. Italian seasoning

Tomato Sauce

Either use 24oz of bottled sauce (e.g. Prego), or see recipe for Nana's Lasagna (Meat)

(If you make the sauce without meat, this lasagna will be appropriate for vegetarians.)

Ingredients For Assembly

9 lasagna noodles (NOT precooked, just the regular ones)

2 cups shredded mozzarella cheese (this is in addition to the 1 cup that is mixed into the spinach/ricotta mixture)

cooking spray

1 cup grated Parmesan or Parmigiano Romano

2 Tbsp. Italian Seasoning or freshly-chopped parsley

Directions

1. Thaw and drain the spinach. Squeeze out as much water from the spinach as possible. I put the thawed spinach in a small-holed colander or butterfly net and use a large serving spoon to push the water out. Could also put all the thawed spinach in a cheesecloth and squeeze.

2. Tomato sauce. If you're making the sauce from scratch, start that next. If using bottled sauce, skip to the next step.

3. Boil the noodles.

   1.  Bring a large pot with salted water and a splash of olive oil to a boil.

   2. Once boiling, cook 6 lasagna noodles for about 15 minutes or per package instructions.

   3. When noodles are al dente, turn off the heat under the large pot and remove pot from the hot burner, but keep the noodles in the water to remain supple.

4. Create the spinach and ricotta mixture. In a large mixing bowl, place the 2 eggs (cracked open and whisked with a fork), drained spinach, ricotta, 1 cup Parmesan, 1 cup mozzarella, salt, pepper, nutmeg, and Italian seasoning.

5. Preheat the oven to 375 degrees F.

6. Assemble the lasagna.

   1. Coat the inner sides of a 9"x13" pan with cooking spray.

   2. Ladle 1/3 of the sauce into the pan and make sure the entire bottom of the pan is coated with sauce.

   3. Add 3 cooked lasagna noodles to the pan lengthwise to cover the sauce completely.

   4. Spread 1/3 of the spinach/ricotta mixture on top of the noodles, spreading it evenly to coat the noodles.

   5. Ladle the second 1/3 of the sauce on top of the cheese mixture, spreading it evenly to cover the cheese.

   6. Add 3 cooked lasagna noodles to the pan lengthwise to cover the sauce completely.

   7. Spread the second 1/3 of the spinach/ricotta mixture on top of the noodles, spreading it evenly to coat the noodles.

   8. Ladle the final 1/3 of the sauce on top of the cheese mixture, spreading it evenly to cover the cheese.

   9.  Add the last 3 cooked lasagna noodles to the pan lengthwise to cover the sauce completely.

   10. Spread the final 1/3 of the spinach/ricotta mixture on top of the noodles, spreading it evenly to coat the noodles.

   11. Sprinkle the top layer with the additional 2 cups of shredded mozzarella cheese, then the additional cup of grated Parmesan, then the additional Italian Seasoning.

   12. Cover the pan tightly with non-stick foil. (OK to assemble ahead of time and refrigerate before the next steps.)

   13. Bake, covered, for 45 minutes in the preheated oven.

   14. Remove foil and bake for an additional 15 minutes until the cheese on top is melted and golden brown (if it isn't browning, flip the oven to Broil for 2 minutes, but watch it carefully so nothing burns).

   15. Let stand for 10-15 minutes before cutting. Cut into thirds lengthwise (between each lasagna noodle) and into fourths (cut each noodle in half and then halves again).

   16. Leftovers can be frozen individually and microwaved to reheat.