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!!!! 🙂
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
2 tablespoons of Oregano
Wash Spinach, drain and set aside.
In a large bowl add the ricotta cheese, salt, pepper, lemon juice, and egg. Combine all ingredients and set aside.
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.
Add into the pan the Spinach that was set aside and mix, sauté spinach until wilted.
Add the Spinach into the ricotta mix.
I prefer to use the spinach leaf as is, but you can always chop to make it into a smaller size.
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. 🙂
Then add the ricotta mix.
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!!! 🙂