I love this recipe because it uses fresh spinach instead of frozen. I do not love the flavor of frozen spinach! This is a comfort recipe and so good. This fresh spinach lasagna is also perfect for a crowd, as it serves 12! If you make it gluten free, no one will ever know.
15 lasagna noodles (gluten free or regular)
2 tablespoons olive oil
1 onion, chopped
3-4 cloves garlic, minced
5 cups fresh spinach
3 cups ricotta
2/3 cup grated Romano cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 pasture raised egg
3 cups shredded mozzarella
5 cups tomato sauce (can be homemade or store bought)
1 cup grated Parmesan
Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook until al dente. Drain.
Heat olive oil in a skillet over medium-high heat. Add onion and garlic and cook until onions are tender. Boil spinach for 2-3 minutes, drain, then squeeze out excess liquid. Chop spinach.
Combine ricotta, Romano, spinach, oregano, basil, salt, pepper, and egg in a bowl. Add cooked onion and garlic and mix well.
Lay 5 lasagna noodles in bottom of a 9×13 inch lasagna pan. Spread 1/3 of the cheese/spinach mixture over the noodles.
Sprinkle 1 cup mozzarella and 1/3 cup Parmesan on top. Spread 1-1/2 cup pasta sauce over cheese.
Repeat layering 2 times. After last layer is added, top with remaining pasta sauce and cheese.
Cover dish and bake for 1 hour. Cool 10 minutes before serving.
Recipe by Michelle