Whole Living Daily

Meatless Monday: Spinach-Ricotta Lasagna

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Over the holidays, I broke my no-cheese rule and had one slice (OK, more like three) of my mother’s delicious spinach lasagna, which is worth every single bite. With very little prep and a ton of flavor, the recipe is one that she always makes for large parties or just when the temperature continues to drop and you want something easy on a cold winter’s night.

Spinach Lasagna

2 eggs, beaten

3 boxes chopped frozen spinach, thawed
3 cups part-skim ricotta cheese
½ cup freshly grated Parmesan, plus more for garnishing
1 Tbsp fresh flat-leaf parsley
Salt and pepper
1 cup chopped canned tomatoes
Dash nutmeg
½ cup tomato sauce
1 box no-boil lasagna noodles
2 cups grated mozzarella

1. Preheat oven to 375 F. Beat eggs in a small bowl. In a medium bowl, mix spinach, ricotta, Parmesan, and parsley. Add beaten eggs and season with salt and pepper. Add tomatoes and nutmeg.

2. Dollop tomato sauce onto the bottom of pan. Then layer with spinach mixture, no-boil lasagna noodles, and mozzarella. Then layer again with spinach, lasagna noodles, and mozzarella. Top with Parmesan.

3. Bake for 40 to 45 minutes.

Note: Can be made up to a day ahead and put in refrigerator. Just add 15 minutes cooking time.

Rea Frey runs her own food blog, Clean Convenient Cuisine, hosted by Chicago Tribune. She also writes a vegan and relationship column for Cheeky Chicago and is the senior editor of Chic Galleria. As a certified personal trainer and nutrition expert, Rea has helped countless individuals reach their nutrition and fitness goals by simplifying their lifestyles and breaking that "diet" mentality. A regular contributer on WGN radio, she discusses food and relationships and hopes to help bring simple solutions to any lifestyle problem. Her book, The Cheat Sheet: A Clue-by-Clue Guide to Finding Out If He's Unfaithful (Adams Media) will be released this summer.

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