Traverse City Record-Eagle

Life

June 6, 2013

Recipe of the Week: 06/06/2013

This week’s recipe for spinach lasagne comes from Lois Kowalsky of Interlochen. It feeds a crowd, so it works well for dinner parties, family gatherings, potlucks and special occasions, like the birth of her fourth grandchild. The recipe is meatless and doesn’t require the noodles to be cooked, and even works with gluten-free noodles. It can be made ahead and reheated and is a great leftover, she said. The better the spaghetti sauce, the better the lasagne.

Spinach-Cheese-Filled Lasagne

The noodles do not need to be precooked for this dish. Serves 8-10

1 package (10 oz.) frozen chopped spinach, thawed and drained

1 container (15 oz.) ricotta cheese

1 c. freshly grated Parmesan cheese, divided

1 egg

¾ t. salt

¼ t. freshly ground pepper

2 jars (15½ oz.) spaghetti sauce. Use good quality sauce, if you don’t want to make your own.

10 lasagne noodles (about 8 oz.), uncooked

8 ozs. mozzarella cheese, shredded

1 c. water

With your hands, squeeze the spinach as dry as possible. Combine the spinach, ricotta, ½ cup Parmesan, egg, salt and pepper in a large bowl and mix thoroughly. Evenly spread ½ cup spaghetti sauce in greased 12-by-8-by-2-inch pan. Arrange 4 lasagne noodles lengthwise side-by-side at one end of the pan; place 1 noodle crosswise to fill remaining space in pan, breaking off a little of end of noodle to make it fit. Spoon one-half of the spinach-cheese mixture (about 1 ¼ cups) in small dollops over noodles, spread carefully into thin even layer. Sprinkle evening with half of mozzarella (about 1 ¼ cups). Carefully spread on 1 ½ cups spaghetti sauce. Repeat layering, ending with spaghetti sauce. Sprinkle evenly with remaining ½ cup Parmesan. Run a metal spatula or knife around edges of the casserole. With a spoon, spoon water around the edges (don’t worry if some of the water mixes with spaghetti sauce, not all of water will fit around edges). Cover casserole tightly with foil, crimping edges. Bake in a preheated 375° oven for 1 hour and 15 minutes, or until noodles are tender. Let stand 15 minutes, then cut into squares and serve hot.

Soure: Nika Hazelton’s Pasta Cookbook

Do you have a favorite recipe to share? Please send to the Record-Eagle Food section at 120 W. Front, Traverse City, MI 49685, features@record-eagle.com or fax to 946-8632.

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