We grow spinach throughout the year. In winter we protect it under cover in the high tunnels before switching to growing in the field in spring and summer. Our creamy, garlic flecked,farm fresh spinach filling makes this lasagna special.
8 cups spinach, loosely packed
6 garlic cloves, minced
2 Tbsp olive oil
1 box lasagna noodles
1 lb Ricotta Cheese
1 Tbsp dried oregano
1 Tbsp dried basil
1 lb mozzarella cheese, shredded
3 cups (1 jar) of tomato sauce
Preheat oven to 350 degrees
Bring a pot of salted water to boil. Cook lasagna noodles until al dente. Drain.
In a sauté pan, heat the olive oil. Saute the garlic until golden and then add the spinach. Stir and cook just until the leaves soften and reduce by half.
In a bowl, mix together the ricotta cheese, egg, dried herbs and spinach mixture.
Coat the bottom of a 9 x 13 baking dish with a thin layer of tomato sauce.
Add a layer of lasagna noodles to fully cover pan. Top evenly with a third of the ricotta mixture, sauce and mozzarella, Continue process for two more layers.
Cover with aluminum foil and bake for 45 minutes.
Uncover and bake 15 more minutes. Sauce should be bubbly and cheese melted and browning.
Remove from oven and cool for 10 minutes before slicing into squares.