Spinach Lasagna III Recipe
Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty vegetarian dish. This lasagna can also be made without the spinach.
Flavorful, steaming hot lasagna in one hour.
I made this recipe as is which I do not typically do. I like to read through all of the reviews and then alter the recipe based on the reviews. This recipe turned out great and my vegetarian sister-in-law just love it. For the next time, I think I will alter a few things. I think that I will add more spinach and more pasta sauce since it seemed alittle on the dryer side. I did not use all 20 lasagna noodles but only used 3 noodles per layer and made 3 layers.
This is the BEST lasagna recipe I have ever used. I have modified it a little to suit my family's taste- I use 1/2 cup more ricotta, more garlic, and 6 cups of spinach instead of two, a pound of ground meat and an extra cup of sauce (which is only needed because of the added meat) DELICIOUS. I made 6 of these lasagnas for my wedding and received many compliments, I thought people were just being nice, but even still, people comment on how awesome this lasagna was and I have given out the recipe (adjusted as noted above according to my taste) more times than I can count. Like all lasagna, it tastes even better the second day and freezes well. This recipe is definitely a keeper!
Okay, this spinach lasagna recipe was amazing! It was so good, my husband finished it and went back for seconds! This was one of the best vegetarian lasagnas I’ve ever tried. It’s important to point out a couple of things though. There are certain things I did change from the posted recipe. First of all, I didn’t have any mushrooms so I used canned artichokes in its place which attributed even more to the deliciousness factor. The author of this recipe mentions boiling the spinach for 5 minutes which is way too long for my preference. I only wilted it (a couple of seconds) in boiling water. I also used less noodles and slightly less ricotta since I only had a 15 oz. container. I also switched up the order of layering a bit. This was good and easy to make, give it a try!
I have been teaching my 8 year old stepdaughter to cook and thought lasagna would be fun. So we pulled this recipe and made it last night. Not only was it easy enough to make that she was able to help me with the recipe from beginning to end, but it was fabulous!! We changed it up a little bit, and used my 24 hour homemade meaty spaghetti sauce (made in the crock pot) and left the mushrooms out (she hates them). We also added extra ricotta and instead of romano, doubled up the parmesan. Also, added two times the spinach, since when cooked up it shrinks so much. It turned out beautifully! I highly recommend this recipe to anyone looking for a fabulous italian family dinner. My husband ate three huge pieces and I think this is the first meal in a long time my stepdaughter actually finished. Served with some fresh garlic bread, this is the perfect rainy day dinner!
This is an excellent recipe if you make adjustments to the amount of the ingredients. To me, you cannot call this recipe Spinach Lasagna if you use only 2 cups of fresh spinach. I believe I ended up using at least 10 cups. I had a 1 lb. tub of baby spinach and used almost all of it. I also increased the mushrooms to 4 cups. For the ricotta I bought a pound and a half from the deli. I did not boil the spinach. I sauted it with the onions, mushrooms and garlic. This saves a step and a pot. I have no idea how you use up 20 lasagna noodles in a 9 x 13 pan. I always use nine noodle and make 3 layers. For this recipe I layered a little differently than the direction.. I just mixed the ricotta cheese, Roman Cheese, egg and spices. I did not add the mushroom mixture. I layered as follows: Sauce at bottom of pan, layer of noodles, spread half of the ricotta mixture, sprinkled 1 cup of mozzarella, spread half of the spinach mixture, spread 1 cup of sauce and sprinkled 1/3 cup parmesan. I repeated this layer
I followed the recipe, but found that it was slightly too salty. I think the recipe needs more spinach and mushroom to help balance out the cheese. Otherwise, it was a decent recipe.