Tomato and Spinach Dinner Strata
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 283.8
- Total Fat: 12.7 g
- Cholesterol: 107.6 mg
- Sodium: 809.6 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 4.1 g
- Protein: 21.1 g
IntroductionThis stuff is SO good that my carnivorous boyfriend is begging me to make it again. We like it every bit as well as lasagna. Note that this recipe is vegetarian, NOT vegan. This stuff is SO good that my carnivorous boyfriend is begging me to make it again. We like it every bit as well as lasagna. Note that this recipe is vegetarian, NOT vegan.
2 teaspoon(s) extra-virgin olive oil, divided
1 medium onion, chopped
1/2 teaspoon(s) freshly ground pepper, divided
1/4 teaspoon(s) salt
1 15 oz tub light, part-skim ricotta cheese
1 package(s) (10-ounce) frozen chopped spinach, thawed and squeezed dry, or 1 1/2 pounds fresh spinach, cooked, squeezed dry, and chopped
1/8 teaspoon(s) freshly grated nutmeg
2 cup(s) prepared marinara sauce, divided
6 slice(s) whole-grain sandwich bread, preferably day-old
1 cup(s) shredded part-skim mozzarella cheese
3 large eggs
1 cup(s) low-fat milk
1/4 cup(s) freshly grated Parmesan cheese
This dish can be assembled up to a day in advance and then just popped in the oven for an easy dinner on a busy night. Also, this reheats very well and is very filling, so leftovers are likely. The original recipe does call for mushrooms, but I left them out as I'm allergic. If you'd like to include them, take the onions out of the pan and add a couple more teaspoons of oil. Saute the mushrooms until all of the moisture has been absorbed, about 4-5 minutes, and then combine them with the onions; they get scattered on top as a combined deal. Lastly, this is certainly not a low sodium dish, so be aware. Enjoy!
Heat the olive oil in a non-stick skillet on medium heat. Add the onion and cook, stirring often, until softened but not browned, about 5-8 minutes. Add 1/4 teaspoon of pepper and salt and stir to combine. Set aside.
Combine spinach, ricotta, nutmeg, and remaining 1/4 teaspoon of pepper in a bowl.
Spoon 1 Cup of marinara into prepared baking dish. Break each slice of bread into roughly four pieces. Arrange half of the bread on top of the marinara sauce (it doesn't need to completely cover it). Spoon the ricotta mixture on top of the bread. Arrange the remaining bread on top of the ricotta. Scatter the onions along the top. Top with mozzarella and the pour the remaining cup of marinara sauce over the top. The pan will be very full.
Whisk milk and eggs together in a small bowl. Pour slowly over the casserole, poking the filling gently with the tip of a knife until the egg mixture is completely absorbed and the bread is thoroughly saturated.
Coat a piece of aluminum foil with cooking spray on one side and cover the casserole with the foil, sprayed side down. Refrigerate for at least 2 hours (it can be refrigerated for up to an entire day).
When it comes time to bake it, preheat the oven to 375. Bake the casserole uncovered at 375 degrees for 40 minutes. Add the parmesan cheese and bake for an additional 10 minutes. Remove from oven and allow to cool for 10 minutes prior to serving.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KEEPINGTHEFAITH.