Best Classic Spinach Lasagna Recipes

CLASSIC SPINACH LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• In a blender or food precessor, blend the tofu, milk, oregano, basil, salt, lemon juice, garlic, and onions together until it achieves the consistancy of cottage cheese.
• If the mixture is too thick, add a little water.
• Stir in the chopped spinach and set aside.
• Cover the bottom of lasagna pan with a thin layer of tomato sauce, then a layer of noodles.
• Sprinkle half of the tofu mixture and 1/2 cup of the optional cheese.
• Cover this with noodles and a layer of sauce.
• Add the remaining filling, 1/2 cup of cheese, and a layer of sauce.
• Add one more layer of noodles, and cover with sauce.
• Top with remaining cheese.
• Bake for 30-45 minutes.
• Remove from oven and let sit 10 minutes before serving.

CLASSIC SPINACH LASAGNA

Steps:

• 1. TO MAKE THE MEAT SAUCE: Put the dried mushrooms in a bowl and pour 1 cup boiling water over them.
• 2. Let them sit for 30 minutes, then drain, reserving the water.
• 3. Rinse the mushroom pieces thoroughly, chop them fine, and rinse again to remove all traces of grit.
• 4. Line a sieve with a dampened paper towel and strain the mushroom-soaking liquid into a small bowl.
• 5. Heat the olive oil in a large non-reactive skillet.
• 6. Add the pancetta and onion and saute over low heat 5 minutes.
• 7. Raise heat to medium, crumble in the ground beef, and add 1/4 teaspoon of salt and several grindings of fresh pepper.
• 8. Saute 5 more minutes, stirring to break up the meat.
• 9. Add the chopped chicken livers and the chopped porcini.
• 10. In a measuring cup, combine 1/2 cup of the mushroom-soaking liquid and 1/2 cup hot water.
• 11. Dissolve the tomato paste in this liquid and add it to the skillet.
• 12. Bring to a simmer, cover the pan and cook 1 hour, stirring occasionally and regulating the heat to maintain a gentle simmer.
• 13. TO MAKE THE SPINACH FILLING: If you are using fresh spinach, wash it carefully, and place it in a large pot with only the amount of water that clings to the leaves.
• 14. Sprinkle lightly with salt, cover the pot and turn heat to high.
• 15. As soon as the spinach wilts, reduce heat to medium and cook 5 minutes. (If using frozen spinach, cook according to package directions.)
• 16. Drain the spinach in a colander, spray with cold water, squeeze out most of the water, and chop it fine.
• 17. Put it into a bowl and add the ricotta, the egg, 1/4 teaspoon of salt and several gratings of fresh nutmeg.
• 18. Stir all together well.
• 19. COOKING THE LASAGNA: Bring a large pot of salted water to the boil.
• 20. Fill a large bowl with ice water.
• 21. Lay out several clean dish towels on a work surface.
• 22. Drop the lasagna noodles a few at a time into the boiling water and cook 1 minute.
• 23. Drain them with a slotted spoon, dip them into the bowl of ice water to stop the cooking, and lay them out on the dish towels while you cook the rest.
• 24. ASSEMBLY AND BAKING: Preheat oven to 400.
• 25. Butter a 10-by-14-inch baking dish with 1/2 tablespoon butter.
• 26. Cover the bottom of the dish with a layer of lasagna noodles. (Use about a quarter of them.)
• 27. Spread 1/4 of the spinach-ricotta mixture over the surface.
• 28. Sprinkle on 1/4 of the parmigiano, then 1/4 of the meat sauce.
• 29. Make 3 more layers in the same way, ending with the cheese and meat sauce.
• 30. Finally, dot the top with the remaining tablespoon of butter.
• 31. Bake 15 minutes, or until the sauce is bubbling hot.
• 32. Remove from the oven and let sit for 10 minutes before serving.