You must be logged in to post a review.
Layers of spinach, tomato sauce and white sauce meld together bringing you this cheesy, colorful, hearty lasagna.
For the tomato sauce:
In a skillet on medium heat, saute garlic in olive oil for 1 minute, being careful not to burn the garlic. Lower heat and add tomatoes, chicken broth, sugar, salt and pepper. Simmer on low heat for 10 minutes. Turn off heat and add chopped basil. Set aside
For the white sauce:
Warm the milk in the microwave for one minute. Set aside.
In a saucepan, melt butter over medium heat. Add the flour and whisk continuously for 2 minutes. Slowly add the warmed milk while continuing to whisk. Add salt to taste. Reduce heat to low and continue to whisk until creamy, about 8 minutes. Remove from heat and set aside. If you don’t whisk and cook for the 8 minutes, you’ll end up with a raw flour taste.
To make the filling:
In a skillet over medium/high heat melt butter. Add onion and cook until until soft, about 5 minutes. Add garlic and cook for 1 more minute. Don’t burn garlic! Add the drained spinach and cook with onion and garlic for a couple of minutes to incorporate the flavors. Remove from heat, set aside and cool to room temperature.
In separate bowl, combine ricotta, eggs, Parmesan cheese and 1 teaspoon of salt.
When spinach is cooled, combine with the ricotta mixture, mix well.
For the assembly:
In a 9×13 pan: Spread a thin layer of tomato sauce on bottom of pan. Cover pan with one layer of noodles. I use three noodles laying side by side (the space in between the noodles will fill in once it’s cooked).
Cover noodles with 1/3 of spinach filling. Spread evenly. Spread the top of that with more tomato sauce (about 3/4 cup) and 1/2 cup of cream sauce. Sprinkle 1/3 of the Parmesan cheese.
Add another layer of noodles. Repeat these layers two more times until you have three layers. The top layer will be noodles topped with tomato sauce and sprinkled with mozzarella cheese.
Bake at 350 F for about 30-45 minutes until bubbly. Remove it from the oven and allow it to set up for a few minutes. It’s best if it sits at room temperature for at least 20 minutes before serving.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!