Tomato and Spinach Lasagna Recipe

Ingredients

Before we get into the step-by-step guide, let’s go over the ingredients you’ll need to make this Tomato and Spinach Lasagna. Gather these items and prepare yourself for a delicious adventure:

For the Lasagna:

• Lasagna noodles – 12-15 sheets (you can use no-boil lasagna noodles for convenience)
• Fresh spinach – 4 cups (or 2 cups of frozen spinach, thoroughly drained)
• Ricotta cheese – 2 cups
• Mozzarella cheese – 3 cups (shredded)
• Parmesan cheese – 1 cup (grated)
• Egg – 1 large (to bind the ricotta mixture)
• Garlic – 3-4 cloves (finely chopped)
• Olive oil – 1 tablespoon
• Salt and pepper – To taste
• Fresh basil – A handful (chopped, optional for garnish)

For the Tomato Sauce:

• Canned crushed tomatoes – 2 cans (about 28 oz each)
• Onion – 1 medium (diced)
• Garlic – 3 cloves (minced)
• Olive oil – 2 tablespoons
• Basil – A handful (fresh or dried)
• Oregano – 1 teaspoon
• Sugar – 1 teaspoon (to balance the acidity of tomatoes)
• Salt and pepper – To taste

Got everything? Let’s dive in!

Step-by-Step Guide to Making Tomato and Spinach Lasagna

Making this Tomato and Spinach Lasagna is a bit of a labor of love, but trust us, it’s worth every minute. We’re going to walk you through the entire process, from preparing the tomato sauce to layering up the lasagna and baking it to perfection.

Preparing the Tomato Sauce

A good tomato sauce is the foundation of any great lasagna. So, let’s start by creating a rich, flavorful sauce that will tie everything together.

1. Sauté the onions and garlic: Heat the olive oil in a large saucepan over medium heat. Add the chopped onions and garlic, cooking until soft and fragrant (about 3-4 minutes).
2. Add the crushed tomatoes: Pour in the canned crushed tomatoes, stirring to combine. Bring the mixture to a simmer, then add the basil, oregano, sugar, salt, and pepper.
3. Let it simmer: Lower the heat and let the sauce simmer for 20-30 minutes, stirring occasionally. The sauce should thicken and develop a deep, rich flavor. Taste it and adjust the seasoning as needed.

Preparing the Spinach and Ricotta Mixture

Next up is the filling. The spinach adds a burst of color and nutrition, while the ricotta provides a creamy, cheesy texture.

1. Wilt the spinach: If you’re using fresh spinach, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, then toss in the spinach. Stir frequently until the spinach wilts and releases its moisture (about 3-4 minutes).
2. Drain excess moisture: If you’re using frozen spinach, be sure to drain out any excess water after thawing.
3. Mix the ricotta: In a separate bowl, combine the ricotta cheese, egg, and a pinch of salt and pepper. Add in the cooked spinach mixture and stir until fully combined.

Cooking the Lasagna Noodles

Now it’s time to cook the lasagna noodles. If you’re using regular noodles (not no-boil), follow these steps:

1. Boil the noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions, usually around 8-10 minutes.
2. Drain and cool: Once cooked, drain the noodles and run them under cold water to stop the cooking process. Lay them flat on a clean kitchen towel to prevent sticking.

Layering the Lasagna

Now that everything is ready, it’s time to assemble the lasagna. This is where the magic happens!

1. Start with a layer of sauce: Spread a thin layer of your homemade tomato sauce at the bottom of a 9×13-inch baking dish.
2. Add noodles: Layer 3-4 lasagna noodles on top of the sauce, making sure they overlap slightly.
3. Spread the ricotta mixture: On top of the noodles, spread a generous amount of the spinach and ricotta mixture.
4. Top with mozzarella and Parmesan: Sprinkle a handful of shredded mozzarella and Parmesan over the ricotta mixture.
5. Repeat: Continue layering the sauce, noodles, ricotta mixture, and cheese until you run out of ingredients or you’ve reached the top of your dish. End with a layer of mozzarella cheese on top for that golden, melty finish.
6. Cover and bake: Cover the lasagna with aluminum foil and bake in a preheated oven at 375°F (190°C) for 40-45 minutes. For the last 10 minutes, remove the foil to allow the cheese to brown and bubble.