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Slow-roasting the tomatoes gives the tomato sauce for this lasagna recipe an intense depth of flavor--which is then enhanced by the umami in onions, Parmesan and spinach. The lasagna noodles are layered into the lasagna uncooked; the moisture from the fresh spinach cooks them perfectly as the lasagna bakes in the oven.

David Bonom
Source: EatingWell Magazine, May/June 2012

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Ingredients

Sauce
Lasagna

Directions

Instructions Checklist
  • To prepare sauce: Preheat oven to 300 degrees F. Coat a baking sheet with cooking spray.

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  • Combine tomatoes, 1 tablespoon oil, 1 teaspoon basil and 1 teaspoon oregano in a large bowl. Arrange the seasoned tomato halves, cut-side up, on the prepared baking sheet. Bake in the center of the oven until the tomatoes are very soft, 2 hours. Let cool 15 minutes. Transfer the tomatoes to a work surface and coarsely chop.

  • Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add onion, garlic, the remaining 1 teaspoon basil and 1/4 teaspoon oregano; cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the roasted tomatoes, water and tomato paste, stirring until the tomato paste is incorporated. Bring to a boil; reduce heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes. Remove from the heat and stir in salt and pepper.

  • To prepare lasagna: Meanwhile, combine ricotta, 3/4 cup mozzarella, 1/4 cup Parmesan, salt, oregano and pepper in a bowl.

  • Increase oven temperature to 350 degrees . Coat a 9-by-13-inch baking dish with cooking spray.

  • Spread 2 cups of the tomato sauce in the prepared baking dish. Top with 3 lasagna noodles. Top the noodles with half the spinach. Dollop half of the ricotta mixture over the spinach, then spread 1 cup of tomato sauce over the ricotta. Repeat the layers once more, pressing down on the filling as you layer; the pan will be very full. Place the remaining 3 noodles on top and spread with the remaining tomato sauce. Sprinkle with the remaining 3/4 cup mozzarella and 1/4 cup Parmesan. Cover with foil that has been coated with cooking spray.

  • Bake the lasagna for 50 minutes. Uncover and bake until the cheese browns slightly, about 10 minutes more. Let stand for 10 minutes before serving.

Tips

Make Ahead Tip: Cover and refrigerate the sauce (Steps 1-3) for up to 3 days or freeze for up to 3 months.

Nutrition Facts

273 calories; protein 16.5g; carbohydrates 28.9g; dietary fiber 6.3g; sugars 6.7g; fat 11.1g; saturated fat 4.9g; cholesterol 27.5mg; vitamin a iu 4238IU; vitamin c 29.5mg; folate 86.2mcg; calcium 341.2mg; iron 2.8mg; magnesium 58.6mg; potassium 810.5mg; sodium 618.3mg; thiamin 0.2mg.
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