Spinach Lasagna

Lasagna has always intimidated the crap out of me. So many steps! So much patience required! Consequently, for a very long time now I have put off making it, despite having more than one serviceable recipe at my disposal. But tonight I did it. It definitely did not turn out perfectly, but it does taste really good and that’s what counts. I’ve never placed a lot of importance on the appearance/attractiveness of food. What’s the point? I’m eating it, not gazing at it framed in a museum.

Case in point.

Case in point.

Spinach Lasagna

(adapted from Easy Lasagna Recipes, via Pinterest)

Ingredients

  • 3 1/2 cups part-skim ricotta cheese (or if you’re feeling really hedonistic, whole milk)
  • 1 1/2 cups fresh grated parmesan cheese
  • 1 box uncooked lasagna noodles
  • 2 boxes frozen chopped spinach (thawed, obviously)
  • 4 1/2 cups chunky tomato/marinara type of sauce
  • 2 1/2 cups grated Gouda or Swiss cheese (slices may be used – I did)
  • salt and pepper to taste

Directions

Preheat oven to 350 degrees. Spray a 9 x 13 pan with cooking spray.

Spread about 1 cup of the tomato/marinara sauce in the bottom of the pan. Place uncooked lasagna noodles in a row across the pan. Combine ricotta and parmesan together in a bowl, seasoning with salt and pepper as you like, and then spread about 1/3 of the cheese mixture over the noodles. Top the cheese with the thawed chopped spinach and spread around liberally. Repeat the process until you run out of lasagna noodles. There should be a row of lasagna noodles on top when you run out, but I didn’t manage that for some reason, and in my opinion it’s not that crucial.

Cover the pan with aluminum foil and bake for 30 minutes. When the time is up, take the pan out and add your grated or sliced Gouda or Swiss. (I cannot STAND Swiss cheese so the Gouda was a no-brainer for me.) Put back in the oven and bake for another 15 minutes or until the cheese is golden brown on top.

Notes

Lots to say here. The lasagna noodles I had (Market Pantry brand from Target, whoohoo!) were about an inch too long to fit neatly in my pan so I kept having to break them and trying to keep them somewhat uniform. Obnoxious.

More bothersome – I really don’t know why this recipe calls for frozen chopped spinach. Just convenience I guess? Frozen chopped spinach is pretty bland and unappetizing, if you ask me, and I think fresh spinach would have greatly improved this dish, even though it was still very yummy as written.

The choice between Gouda and Swiss is strange to me also; both seem too sharp to really go with the creamy goodness that is ricotta. The Gouda slices on top were okay, but it was kind of an odd combination for me. I’m not sure what I’d substitute. Whatever it would be, I would probably use the grated or shredded varieties instead of slices, just as a reluctant nod to the dish’s final aesthetics…

Anyway, despite its flaws, I really liked this lasagna and I will definitely be making it again, with the aforementioned tweaks. If you try it, let me know how it goes for you!

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