Serves 8 to 10
Our favorite lasagna noodles are Barilla No Boil. You can thaw the spinach overnight in the refrigerator instead of microwaving it. But do warm the spinach liquid to help smooth the ricotta.
WHY THIS RECIPE WORKS:
To make a spinach lasagna worthy of its name, the first step was simple: increase the spinach. Frozen spinach tastes just as good as fresh and cuts down on kitchen time as well. For the finest, most even texture, we use the food processor to chop the spinach and to smooth out the ricotta cheese. The final secret for extra spinach flavor is using some of the spinach liquid but not enough to make the lasagna watery. We nixed the traditional creamy béchamel in favor of a fresh, herb-flecked tomato sauce but still layered in plenty of mozzarella and Parmesan for added richness.
- frozen chopped spinach
- olive oil
- red pepper flakes
- Salt and pepper
- chopped fresh basil
- no-boil lasagna noodles
- Salt and Pepper
- dry white OR red wine
- chicken stock
- fresh ricotta cheese
- fresh whole wheat linguine
- extra virgin olive oil
- red pepper flakes
- dry white wine
- Juice of 1 lemon
- salt
- packed baby spinach
- finely chopped parsley
- grated parmesan cheese
- lean ground turkey
- dried oregano
- part-skim ricotta cheese
- jarred marinara sauce
- grated part-skim mozzarella cheese
- dried whole wheat bow-tie or spiral shaped pasta
- crushed red pepper flakes
- Sea salt or kosher salt
- ground beef
- hot water
- milk
- egg noodles
- Mix:
- Cornstarch
- onion powder
- garlic
- salt
- sugar
- pepper
- Worcestershire sauce
- ground beef
- hot water
- milk
- sliced mushrooms
- thinly sliced potatoes
- Mix:
- Cornstarch
- onion powder
- parsley
- garlic powder
- salt
- sugar
- pepper
- ground beef
- hot water
- milk
- sliced mushrooms
- egg noodles
- Mix:
- Cornstarch
- onion powder
- parsley
- garlic powder
- salt
- sugar
- pepper