Spinach Lasagna
Ingredients
Lasagna Filling
-
1–2
tablespoons
olive oil
-
1
medium
onion, diced
-
4
cloves
garlic
-
1
medium
red bell pepper
-
1½
cups
corn or mushrooms
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
¼
teaspoon
chili flakes (optional)
-
1
tablespoon
fresh oregano or 1 teaspoon dried Italian seasoning
-
1
pound
fresh spinach, chopped
-
1
tablespoon
lemon zest
Basil Spinach Sauce
-
2
ounces
fresh basil leaves
-
1
ounce
baby spinach
-
1¾
cups
milk (soy milk, whole milk, or nut milk)
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
2
cloves
garlic
-
1
tablespoon
flour or cornstarch
-
2
tablespoons
olive oil
Ricotta Mixture
-
2
cups
whole milk ricotta or cottage cheese
-
1
large
egg (optional)
Lasagna Assembly
-
9
sheets
lasagna noodles
-
2½
cups
shredded mozzarella
-
¼
cup
pecorino or parmesan cheese
-
2
tablespoons
pecorino or parmesan cheese (for topping)
-
to taste
fresh basil ribbons and chili flakes (for garnish)
Instructions
- Preheat the oven to 400°F.
- Make the filling by sautéing onion, garlic, and bell pepper in olive oil, then adding corn, salt, pepper, chili flakes, oregano, and spinach until wilted.
- Stir in lemon zest and drain any excess liquid from the filling.
- Prepare the sauce by blending basil, spinach, milk, salt, pepper, and garlic until smooth, then whisk in flour and heat until thickened.
- Mix ricotta with the egg and fold in the cooled veggie filling, then add mozzarella and pecorino.
- Assemble the lasagna in a greased 9x13-inch baking dish, layering sauce, noodles, and filling.
- Cover with parchment and foil, then bake for 50 minutes. Uncover and bake for an additional 5-10 minutes until golden.
- Garnish with basil and chili flakes before serving.
Nutrition Facts (estimated)
Servings
9
Calories
395
Total fat
18.4g
Total carbohydrates
38.1g
Total protein
19.9g
Sodium
567.4mg
Cholesterol
64.5mg
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