Spinach Words

Nutrition facts and recipes from one of nature's best superfoods.

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Spinach Lasagna

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• Ingredients:
• 9 dry lasagna noodles
• 1 chopped onion, large
• 1 cup fresh mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1 7-ounce jar roasted sweet red peppers, drained and chopped
• 1 10-ounce package frozen chopped spinach, thawed and very well drained
• 1 16-ounce container ricotta cheese
• 1 1/4 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten
• 1 teaspoon dried basil, crushed
• 1/2 teaspoon dried oregano, crushed
• 1 32-ounce jar spaghetti sauce or your own favorite homemade sauce
• 1/2 cup grated Parmesan

Method:

Cook lasagna noodles in a large pot of boiling salted water for 10 minutes or until tender but still firm. Drain and rinse with cold water. Drain well again and set aside.

In a large skillet saute onion, mushrooms, and garlic in butter over medium heat for 2 minutes being careful not to overbrown. Stir in sweet peppers. Set aside.

Pat spinach dry with paper towels. In a medium bowl stir together the spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, eggs, and spices. Stir sweet pepper mixture into spinach mixture.

In a 9x13 inch baking dish, spread 1/2 cup of the sauce evenly over the bottom. Arrange 3 lasagna noodles over sauce. Layer with half the spinach mixture and 1 cup of spaghetti sauce. Repeat layers, ending with noodles. Spoon remaining sauce over the top. Sprinkle with the remaining 1/2 cup of Parmesan cheese.

Cover with foil and bake in a preheated 350 degree oven for 25 minutes. Uncover and bake an additional 10 minutes or until heated through. Let your Spinach Lasagna stand for 10 minutes before cutting and serving.

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