Simple Oven Baked Spinach Lasagna | Foodzesty
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Simple Oven Baked Spinach Lasagna

When I first starting blogging I had posted a Lasagna recipe, that was given to my mom from a good Italian friend she had in the States.  Today, I am posting another Lasagna recipe, but not with meat but with SPINACHHHHH yummm.  

I went to our local supermarket to check out the fresh tomatoes they had but I have to be honest, the tomatoes were not looking to good.  The truth is tomatoes are not in season, so I guess this is why they were looking a bit funky.  So, this time my sauce is store bought, works just as good, and the lasagna tasted just as delicious. 



I am hoping to start my own veggie garden towards the end of next month. Hoorayy!! I have already decided which seeds I would like to plant, and I hoping to be able to purchase my off-ground box. 🙂  I found the perfect spot in the garden so that if we have a snow/thunderstorm/hail or any kind of storm it won’t break it like it did last time.  This off- ground box will be much smaller than the previous, starting small just to be on the safe side.  

I hope you enjoy this recipe, let me know how it comes out if you decide to make it!!!! 🙂

 

Ingredients:

750 grams. Ricotta Cheese

5 tablespoons Olive Oil

2 Garlic cloves diced

3 cups shredded Mozzarella

400 grams Spinach

1 medium size Egg

2 tablespoons Lemon juice

1 teaspoon Salt

1 teaspoon Pepper

2 packaged of Lasagna noodles

Nutmeg (optional)

2 tablespoons of Oregano

Preparation: 

Wash Spinach, drain and set aside.

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In a large bowl add the ricotta cheese, salt, pepper, lemon juice, and egg.  Combine all ingredients and set aside.

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In a large sauce pan, add the olive oil, garlic and oregano, mix together on low heat for 15 minutes and until garlic has soften. 

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Add into the pan the Spinach that was set aside and mix, sauté spinach until wilted.

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Add the Spinach into the ricotta mix.

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I prefer to use the spinach leaf as is, but you can always chop to make it into a smaller size.

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In a deep baking pan add the sauce, store bought or home made.  (If you want a lovely Italian sauce go back to the “The Old Italian Lasagna Recipe” which I had posted a few months ago).  Layer with noodles. 🙂

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Then add the ricotta mix.

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Top with sauce and mozzarella cheese and repeat the step until all is done.   I usually use aluminum foil to cover the baking dish, so that the cheese won’t burn quickly.  

Bake for 1 hour and medium heat, and until noodles have been thoroughly baked.  Once taken out of the oven let the lasagna cool for about 20 minutes before eating.

Kali Orexi!!! 🙂

 

 

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