Friday, November 19, 2010

Spinach Lasagna (Italian Recipe)

Recipe for 4-6

500gr lasagna noodles (no boil)
1 cup crumbled ricotta cheese
1.5 cup grated Mozzarella cheese
2.5 cups grated tomatos (fresh or canned)
1/2 cup water
1 large bunch fresh spinach, washed and cut by hand
1 clove garlic, puréed
1 large white onion, thinly chopped
3 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon cinnamon
1/3 teaspoon black pepper, powder
Butter for greasing the ovenproof pan
Breadcrumbs for coating the walls of the oven proof pan


Preheat oven to 180oC.
In large skillet preheat the olive oil over medium heat. Sauté the onion and the garlic for 2-3 minutes, and season with salt, cinnamon and pepper. Add the tomato sauce and the water. Let simmer for 5 minutes and add the spinach. Cook, until spinach decreases to half in volume and remove from heat.
In a bowl combine the ricotta and the mozzarella cheeses.
Grease the walls of a large rectangular ovenproof pan and coat its’ walls with breadcrumbs.
Using a spoon collect tomato sauce (no spinach) from the skillet and pour it on the bottom of the ovenproof pan. Place a layer of dry (uncooked) lasagna noodles over the tomato sauce, then a layer of the cheese mixture (about 1/3 of the quantity) and a layer of spinach sauce. Over the spinach place another layer of lasagna, then another layer of cheese (again 1/3 of the quantity) and the rest of the spinach (keep some tomato sauce for the top). End with a layer of noodles, a layer of the remaining tomato sauce and rest of the cheese mixture. Cover with aluminum foil and bake for 1 hour. Remove foil at the last 5 to 10 minutes to create a nice cheese crust on top.

Serve hot and……Enjoy!!!

Tip: Another delicious pasta recipe you might choose is the chicken alfredo