Hearty and mouthwatering Spinach Lasagna is made with fresh spinach and freshly grated Parmesan cheese. Adapted from The Old Farmer’s Almanac & Yankee Magazine’s Great New England Recipes for your Tower Garden harvest.
You can substitute any marinara sauce but homemade with fresh herbs is always better! You can also add fresh herbs to marinara sauce to jazz it up.
Preheat oven to 375 degrees.
SAUCE INGREDIENTS:
- 3/4 cup chopped onion
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1/2 teaspoon fresh or dried rosemary
- 1/2 teaspoon finely chopped fresh thyme from Tower Garden
- 1 teaspoon finely chopped fresh basil from Tower Garden
- 1 teaspoon finely chopped fresh oregano from Tower Garden
- 2 tablespoons finely chopped fresh parsley from Tower Garden
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon (sea) salt, or to taste
- 1 can (35 ounces) peeled Italian tomatoes
- 2 small cans tomato paste
SAUCE INSTRUCTIONS:
- Sauté onion and garlic in olive oil.
- Add other ingredients and simmer for half an hour.
LASAGNA INGREDIENTS:
- 4 bags (10 ounces each) fresh spinach, or same amount from your Tower Garden
- 6 to 7 lasagna noodles
- 2 to 4 tablespoons finely chopped fresh parsley from Tower Garden
- 2 pounds ricotta cheese or cottage cheese
- 3/4 to 1 pound Parmesan cheese, freshly grated
- 1 pound mozzarella cheese, sliced
LASAGNA INSTRUCTIONS:
- Wash and trim spinach. Steam 1 bag at a time briefly, until wilted. Drain very well, or lasagna will be too juicy.
- Cook lasagna noodles and drain.
- Add 1 to 2 tablespoons parsley to each pound of ricotta cheese and mix well.
- Assemble layers in a 14×10-inch buttered baking dish in this order:
- 3 lasagna noodles
- ½ of the spinach
- 1 pound ricotta cheese
- ⅓ of the Parmesan cheese
- ½ pound mozzarella cheese slices
- ½ of sauce
- Repeat, using an extra noodle if needed.
- Top with remaining Parmesan cheese.
- Bake at 375 degrees for 35 to 40 minutes.
