Spinach Lasagna

Finally, it is cool enough to make some fall/wintery foods - soups, chili and lasagna.  I bought some spinach from the farmer's market and was ready to go.  So here is how it all ended up.


Spinach Lasagna


Olive oil
2 c. chopped onion
3 minced garlic 
1 bag of fresh spinach (more if you have it)
1/3 c. flour
1/2 t salt
1/4 t pepper
1 jar of tomato sauce (whatever your favorite is, I threw in some garlic, fresh tomatoes and some basil and of course a splash or two of wine and cooked it a bit with a great bay leaf)
12 lasagna noodles (for some reason my Whole Foods did not have the wheat ones that I prefer so I used regular)
2 c. shredded moz


1.  Put the water on for the lasagna noodles and cook them while you are doing the following.


2.  Saute onions until brown for about 8 min.  Add spinach and garlic. Cover and cook for a couple of minutes.

3.  Whisk together flour milk salt and pepper in a pan (I also added a few red pepper flakes).  Bring this mixture to a boil stirring frequently then reduce heat and cook one more minute.  Add 2/3 of the mixture (saving about a cup to put over lasagna later) to the spinach mixture.


4.  Time to put it all together.  Hopefully your noodles are done by now. throw a bit of tomato sauce on the bottom of the greased 13 by 9 pan, then the first layer of noodles.  Next half of spinach mixture, noodles, 1 c. tomato sauce and some moz cheese, noodles, rest of the spinach, then last layer of noodles.  Now the rest of the tomato sauce, the reserved milk mixture, and some more moz.  Bake 375 for 45 to 50 minutes.  Yummy.   


Get a fresh baguette from Rue Cler (after 2pm everyday) and heat it up.  You are set now.  Even better the next day of course.


Also, this takes a lot of pans.  Try to arrange for someone else to do the dishes for sure.