Spinach Lasagna

Community Recipe from

Ingredients

  • 2 teaspoon(s) olive oil

Preparation

  1. INGREDIENTS
  2. 2 tablespoons olive oil
  3. 6 large onions (2 white, 2 red, 2 yellow), halved and thinly sliced
  4. 6 cloves garlic, chopped
  5. 1 1/2 cups lowfat chicken or vegetable stock, divided
  6. 6 scallions, thinly sliced
  7. 1 tablespoon dried oregano
  8. 2 teaspoons salt (preferably sea salt), plus more to season
  9. 1 teaspoon freshly ground black pepper, plus more to season
  10. 9 whole-wheat lasagna noodles
  11. 2 packages (9 oz each) frozen spinach
  12. 1 tablespoon salted butter
  13. 1 tablespoon all-purpose flour
  14. 1 egg
  15. 2 cups part-skim ricotta
  16. Grated zest of 1/2 lemon
  17. Olive oil cooking spray
  18. 1 cup grated Parmesan, divided
  19. PREPARATION
  20. Heat oven to 375°. In a large sauté pan over medium heat, heat oil. Add onions and garlic; toss to coat. Add 1 cup stock; cover and reduce heat; simmer until onions are soft, 20 minutes. Reserve 1/2 cup liquid. Add scallions, oregano, salt and pepper to onion mixture; increase heat to medium and cook, stirring, until liquid evaporates, 20 minutes. Cook noodles as directed on package; drain and blot dry. Cook spinach as directed on package; drain, squeeze dry, and season with salt and pepper. In a small saucepan over medium heat, melt butter. Add flour; stir until roux is brown, 2 to 3 minutes. Add remaining 1/2 cup stock to reserved liquid; whisk into roux until thick, 5 minutes. In a bowl, beat egg; stir in ricotta and zest. Coat a 9" x 13" pan with cooking spray; spread half of stock-roux mixture on bottom. Line pan with 3 noodles; layer on half of onion and ricotta mixtures, half of spinach and ⅓ cup Parmesan. Repeat layer with 3 noodles, remaining onion and ricotta mixtures and spinach, and ⅓ cup Parmesan. Top with remaining 3 noodles, half of stock-roux mixture and ⅓ cup grated Parmesan. Cover with foil; bake until light brown, 50 minutes. Reduce heat to 325°; remove foil and bake 15 minutes more. Let lasagna sit 15 minutes; serve.
March 2012

This recipe is a personal recipe added by salter572 and has not been tested or endorsed by MyRecipes.

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