Ingrédients pour Lasagna Spinaci Italian Spinach Lasagna
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (28 ounce) can crushed tomatoes
- 1 cup chopped white onion
- 1 tbsp fresh basil, chopped
- Dried Italian Seasoning
- Fresh Oregano
- 2 tbsp unbleached cane sugar
- 2 garlic cloves, minced
- 1 lb whole wheat lasagna noodles
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 (15 ounce) container part-skim ricotta cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup grated fresh Parmesan cheese
- Kalamata Olives
- Crushed Red Pepper Flakes
- 1 1/2 tsp salt
- 1 1/2 cups shredded part-skim mozzarella cheese
- Fat Free Mozzarella Cheese
- Cooked Italian Sausage
- 1 (6 ounce) can tomato paste
- 1/2 cup water
- 1 tsp black pepper
- 1 large egg
- Nutmeg
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Comment préparer Lasagna Spinaci Italian Spinach Lasagna
- Preheat oven to 375°F (190°C).
- Sauté onion and garlic in olive oil until softened. Add spinach and cook until wilted.
- In a large bowl, combine ricotta, Parmesan cheese, egg, nutmeg, salt, and pepper. Stir in the spinach mixture.
- Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish.
- Layer 3 lasagna noodles over the sauce.
- Spread half of the ricotta mixture over the noodles, followed by half of the remaining marinara sauce.
- Repeat layers: noodles, ricotta mixture, marinara sauce.
- Top with the remaining lasagna noodles and mozzarella cheese.
- Cover the baking dish with foil and bake for 45 minutes.
- Remove foil and bake for another 15 minutes, or until cheese is melted and bubbly and the lasagna is heated through.
- Let stand for 10-15 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
31g
Fat
6g
Carbs
4g