Spinach and Tomato Lasagna
from Cook's Illustrated
Thick layers of spinach and tomatoes with the perfect amount of cheese.
Spinach and Tomato Lasagna
Ingredients
3 boxes frozen spinach
2 Tbsp olive oil
1 onion chopped fine
5 cloves garlic, minced
2 - 28 oz cans crushed tomatoes
salt and pepper
6 Tbsp chopped fresh basil
24 ounces (3 cups) whole-milk or part-skim ricotta cheese
3 ounces Parmesan cheese, grated (1 1/2 cups)
2 large eggs
12 no-boil lasagna noodles
12 ounces whole-milk mozzarella cheese, shredded (3 cups)
Directions
Adjust oven rack to middle positions and heat oven to 375.
Microwave spinach covered large bowl until completely thawed, about 15 minutes, stirring halfway through. Squeeze spinach dry, reserving 1/3 cup liquid.
pulse spinach in a food processor until ground, 8 to 10 pulses, scaring down sides as needed. Transfer to the now empty spinach bowl; set aside.
Heat oil in a large saucepan over median heat until shimmering. add onion and cook until fragrant, about 30 seconds. Add tomatoes, 1/2 cup processed spinach, 1 tsp salt, and 1/2 tsp pepper and cook until slightly thickened, about 10 minutes. Off heat, stir in basil; set aside.
Process ricotta and reserved spinach liquid in food processor until smooth, about 30 seconds. Add parmesan, remaining basil, eggs, 1 1/2 tsp salt, and 1/2 tsp pepper and process until combined. Stir ricotta mixture into remaining processed spinach.
Cover bottom of 13 x 9 baking dish with 1 1/4 cups sauce. Top with 3 noodles and spread 1/3 of ricotta mixture even ly over noodles. Sprinkle with 2/3 cup mozzarella and cover with 1 1/4 cups sauce. Repeat twice, beginning with noodles and ending with sauce. top with remaining 3 noodles, remaining sauce, and remaining 1 cup mozzarella.
Cover pan tightly with aluminum foil sprayed with vegetable oil spray and bake until bubbling around the edges about 40 minutes. Discard foil and continue to bake until cheese melted, about 10 minutes. Cool o wire rack for 30 minutes then serve.
Enjoy!
