Home > Main Courses, Vegetarian > Special Delivery: Spinach Lasagna

Special Delivery: Spinach Lasagna


The other day I was looking through a baby photo album with my oldest daughter and we were skipping down memory lane about her birth.  A few days after her arrival, visitors were swarming around the house like a SWAT team, ready to sneak a peek at my baby girl and offer any help.  And then there was the food.  I have to admit the barrage of meals that came neatly packaged and ready to go were priceless when you are sore and sleep deprived.  One of my favorites was from a dear friend of over fifteen years.  Nancy made us a killer spinach lasagna that bowled us over and fed us for days.

The simplicity of this recipe makes it great for cooking it for others and I have made it many times over for new parents. I think having all that iron in the spinach is good for a postpartum mother since their body is sure out of whack after experiencing “Nature’s Miracle”.  This recipe literally takes not even 15 minutes to prepare, since you don’t boil the noodles. I do suggest to give the lasagna at least 15-20 minutes to rest so it will not be watery.

Now fast forward over seven years and two other children later, the helping hands are not as eager and plenty.   I sometimes make two smaller pans of lasagna and freeze one uncooked.  When life gets crazy busy, I can just thaw a pan, pop it in the oven and poof, it’s a dinner that delivers.

Spinach Lasagna
Serves 8

1 Package of lasagna noodles
1 lb. ricotta cheese
4 cups shredded mozzarella
2 eggs (although 1 egg works just fine too)
1 1/2 packages of fresh spinach
1 tsp. salt
1 tsp. pepper
4 cups (or two medium-sized jars) of your favorite pasta sauce (I like the Trader Joe’s Basil Marinara)

In large bowl, mix ricotta, 2 cups mozzarella, eggs, salt and pepper. Add spinach and mix well. In greased 9 x 13 pan, create layers of uncooked noodles, cheese mixture and sauce. Use all the ingredients. Sprinkle remaining 2 cups of mozzarella on top. Make sure all noodle edges are covered with sauce or they will become hard. Cover tightly with aluminum foil and bake at 350 degrees for one hour. Let stand for 15 minutes and then cut and serve.

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