Spinach Lasagna
8 portions
75mBasically, creamed spinach in lasagna form. This would go great with a prime rib, not to mention it makes enough to feed a small army. I realized after making this that a jar of artichoke hearts would make a great addition.
What you will need
1 lb Lasagna
6 cloves Garlic
12 oz Gruyère
2 Tbsp Unsalted Butter
2 lb Washed Spinach
Salt
Black Pepper
2 lb Ricotta
14 oz Alfredo
2 Eggs
12 oz Shredded Mozzarella
4 oz Grated Parmesan
(Nutritional facts 229 calories, 15.62 g fat, 9.72 g carbohydrates, 12.78 g protein, 103 mg cholesterol, 677 mg sodium)How to cook
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Preheat oven to 400°F
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Place the lasagna in the baking dish you intend to use to assemble the lasagna. Pour hot water over the pasta and let it sit for 10 minutes. I used an electric kettle, but using hot tap water should work fine. Keep the lasagna sheets moving at first to keep the pasta from sticking. After 10 minutes, strain and set aside.
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Peel garlic cloves and chop or grate to a fine paste.
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Remove the rind from the gruyère and grate it on a box grater.
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Melt the butter in a saucepan over medium heat.
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Add the garlic and stir to break it apart in the butter. You'll want to move quickly to the next step to avoid getting the garlic too crispy.
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Add the spinach. You won't be able to add it all at once unless you're using a massive pot. Just add handfuls and let it wilt down to make room for the next handful.
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Once all of the spinach is added and it has wilted down, add a little salt and pepper to taste.
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Place the ricotta in a medium-sized mixing bowl.
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Add the alfredo sauce. Feel free to make your own alfredo if you'd ike to save some money or use some fancier cheeses.
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Add the egg and mix well.
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in a separate mixing bowl, combine the shredded cheeses. We'll start here with the mozzarella.
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Then add the parmesan.
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Then add the gruyére and mix it all up.
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Now for the assembly. Start with a layer of ricotta sauce, topped with a layer of lasagna, then lightly coated in another layer of ricotta sauce.
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Scatter a layer of spinach over the sauce-coated noodles. Use about 1/3 of the spinach here.
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Top the spinach with a layer of mixed grated cheese. Use about 1/4 of the cheese mix.
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Start on another layer of pasta.
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Top with a layer of sauce.
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Add another layer of spinach, using about half of what remains.
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Add another 1/4 of the cheese, leaving half of the total remaining.
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Repeat with another layer of noodles, sauce, the rest of the spinach, and half of the remaining cheese.
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For the top layer, neatly cover the lasagna with the last pieces of pasta.
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Coat with the remaining sauce.
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Scatter the last of the grated cheese over the top.
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Bake for about 40 minutes, until the top is golden brown and the lasagna is heated through.
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