Spinach Lasagne
Spinach Lasagne
8
servings1
hour30
minutesWe are giving you a very simple but no less delicious and children-friendly lasagne, totally streamlined, taking into account the dislike many of us have for dishes that require multiple steps and multiple utensils. We only used our ingredients, plus our baking pan.
For special occasions go ahead and saute mushrooms, onions, garlic, even ground meat for a dairy-free lasagne.
Attention low carb lovers: Unless you are severely carb-restricted, we should tell you that in the whole Lasagne recipe, only about 10 ounces of pasta sheets total are used, averaging at about one ounce pasta per serving: Not bad at all, is it?
Ingredients
2 jars marinara sauce, any natural brand you like. 6 cups total
1 250g box flat no boil noodles or Gluten-free no boil noodles
450g ricotta cheese
450g feta cheese, crumbled…
…or 1 pound other cheese, grated
1 pound frozen chopped spinach, defrosted (don’t drain, the moisture is useful here)
Directions
- Follow the steps, each layer clearly given below, one by one.
- Preheat the oven to 190°C. Use a 20cm×30cm (roughly) baking pan. Try your very best for REAL, not disposable. Make sure each layer covers the whole surface thoroughly:
- 1 1/4 cups marinara sauce (save the measuring step, eyeball)
- Lasagne noodles side by side, covering the whole surface
- 1 1/4 cups marinara sauce
- Ricotta. All of it
- Lasagne noodles side by side, covering the whole surface
- 1 1/4 cups marinara sauce
- Half the cheese
- Spinach. All of it
- 1 1/4 cups marinara sauce
- Lasagne noodles side by side, covering the whole surface
- 1 1/4 cups marinara sauce
- Second half of the cheese
- Cover tightly and cook 45 minutes.
- Uncover and cook another 20-30 minutes, until the mixture is nice and melted and bubbly.
