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Spinach Lasagna for Two
If you love lasagna as much as we do, but only make it when you have family and friends over because it makes too much or takes too much time, give this recipe a try. Assembly only takes about 15 minutes. Put the spinach in a strainer and run warm water over it to thaw it quickly; squeeze out as much water as possible. You can have dinner on the table in about an hour. If you would like to make this recipe with fresh spinach, simply heat about 8 ounces of spinach leaves in a skillet until wilted; transfer the spinach to a colander, rinse with cold water, and squeeze out the excess water.
8 lasagna strips 8 ounces ricotta cheese 4 ounces mozzarella cheese, grated 1/4 cup Parmesan cheese, grated 1 egg 1/2 (10-ounce) box frozen spinach, thawed and drained Pinch of nutmeg 2 cups Traditional Tomato Sauce
Cook lasagna strips in boiling salted water for the time recommended on the package. Drain the pasta, rinse with water and set aside.
In a bowl, combine the ricotta, mozzarella, Parmesan, egg, spinach, and nutmeg.
Use a (9 x 5-inch) loaf pan or individual lasagna dishes. Put a little of the tomato sauce in the pan and spread it to cover the bottom. Begin layers, first with 2 lasagna strips laid side by side. You will probably have to cut them to fit the length of your pan. Then add a thin layer of the cheese mixture followed by a layer of sauce. Repeat this 3 more times, ending with the sauce layer.
Cover pan with foil. Bake in 375-degree oven for 45 minutes. Allow to sit for 10-15 minutes before serving.