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Categories:
lasagna olive oil garlic fresh spinach leaves Ricotta cheese Mozzarella cheese kosher salt freshly ground black pepper marinara sauce sweet
Viewed: 35 - Published at: 8 years agoIngredients
- 14 raw lasagna pieces (do not use pre-cooked)
- 1-1/2 tbsp olive oil
- 2 tsp fresh garlic, minced
- 4 cups (packed) fresh spinach leaves, roughly-chopped
- 12 oz skim-milk ricotta cheese
- 1 cup shredded skim-milk mozzarella cheese (use fresh if desired)
- 1 tsp kosher salt
- 1/2 tsp freshly-ground black pepper
- 1-1/4 cups marinara sauce
- 16 oz sweet or hot Italian sausage (optional)
Method
- - Preheat the oven to 375 degrees. Cook the pasta al dente, according to package directions. Drain and set aside.
- - Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
- - In a mixing bowl, stir together the spinach, ricotta, mozzarella, and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow baking dish. Lay out lasagna one by one and coat with cheese and spinach mixture until coated but not thick. Add sausage if desired. Fold lasagna over on itself and place in dish so they are packed in tightly.
- - Cover with the remaining sauce and mozzarella and bake covered with aluminum foil for 25-30 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. For more done cheese, cook under broiler for 6-8 minutes instead of baking after removing foil. Serve warm.
