Spinach Lasagna
1 lb. fresh spinach
2 Tbsps. vegetable oil, plus extra to prepare pan
1 onion, chopped
2 cloves garlic, minced
2 tsps. oregano leaves
1/2 tsp. basil
1/2 tsp. thyme
3 cans (16-oz. each) stewed tomatoes, drained
1/2 lb. lasagna noodles
1 1/2 lbs. part-skim mozzarella cheese, sliced thin
1 1/4 lbs. ricotta cheese
Parmesan cheese, grated
Rinse spinach leaves individually and place them in a large saucepan. Cook, covered over medium heat with just the water clinging to the leaves, until the spinach is steaming and wilted (about 2 minutes). Remove spinach leaves from saucepan and set aside. Heat 2 Tbsps. vegetable oil in saucepan and sauté onions, garlic, oregano, and basil until the onions have softened. Stir in thyme and stewed tomatoes. Cover and cook 20 to 30 minutes. Cook lasagna noodles according to package directions in separate pan.
Oil a 13×9-inch baking pan; spoon in enough of the tomato sauce to cover the bottom. Add layers starting first with the noodles, then the spinach. Continue with the ricotta, mozzarella, Parmesan and tomato sauce. Repeat in this order until all ingredients are incorporated, until the end where the final noodles will be topped with a generous layer of Parmesan.
Bake at 350 degrees for 35 to 45 minutes. Remove from the oven and let stand for 15 minutes. Cut into squares and serve.
Makes 12 servings.
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