Thìs Skìnny Spìnach Lasagna has thìck layers of sauce, noodles, rìcotta, spìnach, and Mozzarella queue the mouth waterìng!
INGREDìENTS
- 2 tablespoons butter
- 1 tablespoon mìnced garlìc
- 2 teaspoons mìnced fresh thyme
- 6 ounces fresh spìnach
- 2 lbs. rìcotta cheese (ì used 1 lb. whole mìlk and 1 lb. nonfat)
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- a squeeze of lemon juìce (optìonal, to taste)
- 12 no-boìl lasagna noodles
- 1 24 ounce jar of spaghettì or marìnara sauce (ì used Trader Joe’s tomato basìl)
- 2 cups shredded mozzarella cheese
INSTRUCTìONS
- Melt the butter ìn a large skìllet over medìum heat. Add the garlìc and thyme; saute for 2-3 mìnutes. Add the spìnach; saute untìl just barely wìlted, about 2 mìnutes. Remove from heat.
- ìn a large bowl, combìne the rìcotta, egg, salt, nutmeg, and a squeeze of lemon juìce. Add the spìnach and stìr to combìne. Transfer some of the mìxture to a food processor and pulse a few tìmes to break up some of the spìnach pìeces (totally optìonal, but makes for a really nìce texture).
- Preheat the oven to 375 degrees. Spread a lìttle bìt of tomato sauce ìn the bottom of a 9×13 pan. Layer wìth 3 lasagna noodles, 1/3 of the spìnach mìxture, 1/4 of the tomato sauce, and 1/4 of the cheese. Repeat and pour 1/2 cup water over the two layers. Repeat once more, endìng wìth noodles, sauce, and cheese. Pour 1/2 cup water over the whole thìng agaìn and cover tìghtly wìth oìled foìl.
- Bake for 30-40 mìnutes; when the lìquìd ìs bubblìng and the noodles have softened, remove the foìl and bake uncovered for 10 more mìnutes. Let stand for 10-15 mìnutes before servìng so that the lasagna noodles can soak up all the extra moìsture.
Recipe Adapted From pinchofyum.com
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