Every so often, someone asks me for my spinach lasagna recipe. I feel guilty taking credit for this, since it’s such a simple recipe, but I’m also thrilled – and proud – that it is so popular among my friends.
B’tei avon – bon appetit – enjoy!
- 2 TBSP olive oil
- 1 large onion
- 3 cloves garlic
- 1/3 cup pine nuts
- 1 package frozen chopped spinach (10 oz), defrosted and squeezed dry.
- 1 tub (500g) ricotta cheese
- ½ tsp nutmeg
- 1 tsp salt, or more, to taste
- 1 can (680ml / 24 oz) your favourite tomato pasta sauce
- 6 lasagne noodles
- Grated cheddar and mozzarella cheese
Heat the olive oil in a large pan over medium heat and add the onion. Fry until the onion becomes golden, then add the garlic and pine nuts. Fry a bit longer, until the onion is a bit darker. Add the spinach, mixing to combine, and then the ricotta cheese, nutmeg and salt, as well as ground pepper, if desired. Stir thoroughly and correct seasonings if needed.
Boil the noodles until al dente. Lightly grease a 9×13 casserole dish and lay three lasagne noodles on the bottom. Spoon in half the spinach mixture, half the pasta sauce, and a layer of cheese. Repeat: noodles, spinach, sauce, cheese.
If you wish to add extra veggies, layer them on top of the pasta sauce.
Bake at 350F for 45 minutes, until hot and bubbly.