As I’ve been reading Animal, Vegetable, Miracle by Barbara Kingsolver, I’ve been inspired to eat more local produce and in its season. My garden is nowhere near producing and the Des Moines Farmers’ Market doesn’t start for another 2 weeks so I called Picket Fence Creamery and sure enough they had fresh spinach from a local farmer calling my name. I had to pick up milk anyways so it was a treat knowing that they were going to hold their last bag of spinach just for me. I used it to make this wonderfully delicious and simple spinach lasagna.
Spinach Lasagna
Spinach Lasagna, recipe from Animal, Vegetable, Miracle
Ingredients:
- 1 pound whole-wheat lasagna noodles
- 4 cups spinach,chopped
- 16oz tomato sauce
- 2 cups fresh ricotta
- 2 cups mozzarella, shredded
Method:
- Spread a thin layer of tomato sauce on the bottom of a large casserole.
- Cover surface with a layer of noodles, 1/2 of the ricotta, 1/2 of the spinach, 1/3 of the remaining sauce, and 1/3 of the mozzarella.
- Lay down another layer of noodles, the rest of the ricotta, the rest of the spinach, 1/3 of the sauce, and 1/3 of the mozzarella.
- Spread a final layer of noodles, the remainder of the sauce and mozzarella. Bake uncovered at 350F for 40 minutes.
©Copyright, A Little Bit of Spain in Iowa
I love your website! I just found it this afternoon and I truly need to get off my bottom and close the laptop! I need to prepare lunch for the SO :).
I wanted to add, why not make your pasta from scratch? It’s super simple and much tastier than boxed, processed lasagne. You can even go so far as to grind your own flour from wheat berries and a hand, or electric, mill. I confess, I use commercial flours, but I now make my own pasta. Although, quite honestly it is cheaper to buy a box of pasta at the dollar store, I do prefer homemade. Thank you again for your site!