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Simple Spinach Lasagna Recipe

written by Wendy Watta 2nd April 2015

This recipe by Amanda Gicharu-Kemoli is meat free and offers a lighter version of a classic Italian dish. The creamy lasagna has a mild flavour that can be enjoyed by both adults and kids. If you like a little more or less spice, you can alter the pepper amounts to your liking.

lasagna

Ingredients:

3 tablespoons olive oil

2 1/4 cups chopped onion (about 2 medium)

4 garlic cloves, minced

4 cups of finely chopped spinach

1/3 cup all-purpose flour

3 cups milk

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground red pepper / Spanish Paprika

2 cups marinara sauce

12 sheets cooked lasagna noodles, divided

1 1/2 cups shredded mozzarella cheese

Parsley sprigs (optional)

Equipment required:

Large Pot

Small Saucepan

Wooden Cooking Spoon

Whisk

Tablespoon

Butter Knife

Dry Measuring Cup

13 x 9-inch baking dish

Electric Oven

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Directions:

Preheat oven to 180°C.

Heat oil in a large pot over medium heat. Add onion; cook 10 minutes or until onion is browned, stirring occasionally. Stir in garlic and spinach. Reduce heat, cover, and cook 3 minutes or until spinach is tender. Set aside.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, salt, black pepper, and red pepper in a small saucepan, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer 1 minute, stirring frequently. Add 2 cups milk mixture to spinach mixture. Cover remaining milk mixture, and set aside.

Spread 1/2 a cup of marinara sauce in the bottom of a 13 x 9-inch baking dish evenly coated with olive oil. Arrange 3 lasagna noodles over the sauce; top with half of spinach mixture. Top with 3 lasagna noodles, 1 cup of marinara sauce, and 3/4 cup of cheese. Layer 3 more lasagna noodles, remaining spinach mixture, and remaining 3 lasagna noodles. Top with remaining marinara sauce. Pour reserved milk mixture over the top, and sprinkle with remaining 3/4 cup of cheese.

Bake at 180°C for 50 minutes or until lasagna is browned on top.

Garnish with parsley sprigs, if desired.

 

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