Mama K's Spinach Lasagna
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 158.6
- Total Fat: 3.2 g
- Cholesterol: 8.9 mg
- Sodium: 292.7 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 5.0 g
- Protein: 8.2 g
View full nutritional breakdown of Mama K's Spinach Lasagna calories by ingredient
Introduction
A variation on a classic lasagna. A variation on a classic lasagna.Number of Servings: 18
Ingredients
-
4 tsp Oregano, ground
2 tbsp Basil
1 dash Salt
1.5 cup, chopped Onions, raw
1.5 cup, cubes Eggplant, fresh
2 cup Squash - Yellow and Zucchini
2 cup Spinach, frozen
2 cup Cheese - Kraft Mozzerella Shredded
4 serving Pomi Chopped Tomatoes - 1/2 cup (by ADAPTABLE_ELLEN)
4 cup Pomi Strained Tomatoes No Sodium Added (by GEORGEVW)
1.5 cup Tomato Paste
5 clove Garlic
12 oz Pasta, Lasagna Noodles
Directions
Preheat the oven to 350 degrees.
Defrost frozen spinach in microwave (or let it thaw in spinach in fridge.) Squeeze as much water as you can from the spinach then spread out the spinach out on a cookie sheet and set in the oven for 10 minutes to dry the spinach out. Remove from oven and let it cool.
Dice onion and mince garlic; put in a bowl and cover with oil and sprinkle liberally with olive oil, oregano, and salt.
Peel eggplant and dice in 1/4 to 1/2 inch pieces. Add eggplant in the same bowl with onion and garlic.
Dice green and yellow zucchini, and set aside in bowl.
Saute in vegetables in a cast iron pan in the following order:
Onion, garlic, and eggplant at high heat for 3 minutes, stirring frequently. Remove from heat and place in bowl, leaving the juice in the cast iron pan.
In the juice, saute the yellow squash and zucchini at high heat for 3 minutes, until the zucchini softens. Remove the vegetables and add to the bowl with the onion, garlic, eggplant. Cool the vegetables by placing 3 ice cubes in the vegetables, stirring frequently to cool. Drain the juice from the vegetables, setting the vegetables aside and keeping the vegetables separate.
Cook tomatoes to create savory sauce:
Chopped and Strained tomatoes, stirring in the tomato paste to make the sauce thicker.
Prepare the spinach-mozzarella cheese in the following manner: stir the shredded cheese and spinach together, mixing frequently to mix the spinach thoroughly in with the cheese.
Use two pans to prepare the lasagna: one 8 x 13 glass pan, and one 5 x 8 and prepare them in the following manner.
Spray both down with olive oil. spread a thin layer of sauce over the bottom of the pan. Place one layer of lasagna noodles over sauce. Spread a think layer of vegetables over the noodles. Sprinkle the spinach/cheese mix over the vegetables. Spread the sauce over the spinach/cheese mix. Place lasagna noodles over the sauce. Repeat layers at least one more time.
Place one final layer of lasagna noodles on the top and liberally spread sauce over the noodles.
Bake at 350 degrees for 50 minutes.
Serving Size: Makes two pans of lasagna, totaling 18 pieces
Number of Servings: 18
Recipe submitted by SparkPeople user KATEG-JONES.
Defrost frozen spinach in microwave (or let it thaw in spinach in fridge.) Squeeze as much water as you can from the spinach then spread out the spinach out on a cookie sheet and set in the oven for 10 minutes to dry the spinach out. Remove from oven and let it cool.
Dice onion and mince garlic; put in a bowl and cover with oil and sprinkle liberally with olive oil, oregano, and salt.
Peel eggplant and dice in 1/4 to 1/2 inch pieces. Add eggplant in the same bowl with onion and garlic.
Dice green and yellow zucchini, and set aside in bowl.
Saute in vegetables in a cast iron pan in the following order:
Onion, garlic, and eggplant at high heat for 3 minutes, stirring frequently. Remove from heat and place in bowl, leaving the juice in the cast iron pan.
In the juice, saute the yellow squash and zucchini at high heat for 3 minutes, until the zucchini softens. Remove the vegetables and add to the bowl with the onion, garlic, eggplant. Cool the vegetables by placing 3 ice cubes in the vegetables, stirring frequently to cool. Drain the juice from the vegetables, setting the vegetables aside and keeping the vegetables separate.
Cook tomatoes to create savory sauce:
Chopped and Strained tomatoes, stirring in the tomato paste to make the sauce thicker.
Prepare the spinach-mozzarella cheese in the following manner: stir the shredded cheese and spinach together, mixing frequently to mix the spinach thoroughly in with the cheese.
Use two pans to prepare the lasagna: one 8 x 13 glass pan, and one 5 x 8 and prepare them in the following manner.
Spray both down with olive oil. spread a thin layer of sauce over the bottom of the pan. Place one layer of lasagna noodles over sauce. Spread a think layer of vegetables over the noodles. Sprinkle the spinach/cheese mix over the vegetables. Spread the sauce over the spinach/cheese mix. Place lasagna noodles over the sauce. Repeat layers at least one more time.
Place one final layer of lasagna noodles on the top and liberally spread sauce over the noodles.
Bake at 350 degrees for 50 minutes.
Serving Size: Makes two pans of lasagna, totaling 18 pieces
Number of Servings: 18
Recipe submitted by SparkPeople user KATEG-JONES.