Friday, April 17, 2009

Spinach Lasagna

This is a great make ahead meal. It freezes wonderfully and can be reheated when ever needed. I divide it into two 6 cup casserole dishes which is just enough for one dinner for our family and one to freeze.

Spinach Lasagna

5 cups shredded Mozzarella cheese
9 Lasagna Noodles (dried noodles* or fresh uncooked noodles)
1 recipe Marinara Sauce

Spinach Filling
6 cups Spinach (fresh or frozen)
1 Egg
15 oz Ricotta Cheese
¾ cup Parmesan Cheese
¼ tsp Nutmeg
1 tsp Bay leafs
Cook spinach in a large pan over med heat until most of the water is out. Mix together the spinach and the other filling ingredients. 
In a dish layer Sauce, noodles, filling, and cheese. Make 2 layers end with a layer of noodles, sauce, and top with the remaining cheese. 
To bake cover with foil and Bake at 375° for 35-40 minutes. Let sit for 10 minutes before cutting.
Freezing and Reheating
Prepare as above in a glass dish but do not bake. Cover tightly and freeze. Cook 450° for 50 min.

*I do not precook my dried noodles. I prepare the lasagna as directed and then bake covered with foil for the entire cook time. I then leave the lasagna covered for 10 min after removing it from the oven.

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