Spinach Lasagne
This is a recipe that I just sort of came up with when an online friend and I were madly exchanging emails of spinach recipes. Indeed, it appeared to be "365 ways to cook spinach".
I need to explain the atypical spelling of the word "Lasagne". Lasagna is an Italian word. It is a "regular" noun, so ending with an -a, it's feminine singular. To make it a feminine plural, a regular noun in Italian ends with a -e. The word "Lasagna" means "one noodle". I sometimes will critique menus in Italian restaurants, just for fun, especially when the owner is available. If I'm going to cook this, I intend to use more than one noodle!
Guna Involved
Guna - tamas and satva - combined, it's rajas.
Ingredients
- 12 lasagne pieces
- 6 oz chopped frozen spinach, or equivalent amount fresh, and chopped
- 1/2 lb of ricotta chesse
- 1/4 lb of mozzarella cheese
- 1/4 cup Parmesan cheese
- 1 egg (1/4 cup Eggbeaters(TM )
- 1/8 teaspoon nutmeg
- 1/4 teaspoon oregano
- 1/2 teaspoon basil
- 1 tsp powdered garlic (I like garlic!)
- 1/4 teaspoon black pepper
Preparation
- Preheat oven to 350 F degrees
- Cook lasagne according to package directions. Drain, rinse, and cool.
- Meanwhile, cook the spinach according to package directions if frozen, otherwise boil chopped fresh spinach 3 minutes. Drain and cool.
- Mix remaining ingredients together in a bowl. Adjust spices according to taste.
- Grease 9x9 baking pan.
- Put in a layer of marinara sauce, Add a layer of lasagne noodles.
- Put 1/2 of the cheese mixture by little dabs, cover with more marinara sauce, and another layer of lasagne noodles
- Put in the spinach, and spread evenly, cover with more marinara sauce, and another layer of lasagne noodles
- Put in the rest of the cheese mixture by little dabs, cover with more marinara sauce, and another layer of lasagne noodles
- Top with 1/4 cup of mozzarella cheese, sprinkle heavily with Parmesan cheese.
Cooking
- Bake at 350 F degrees for 30 minutes, until top is brown.
- Let cool for about 15 minutes until you can get it out of the pan without tearing it up.
Yield: About 6 servings
Serving
- Serve squares on plates
- Serve hot
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Copyright 2012 by Elizabeth Harper
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