Spinach & Tomato Lasagna
I love food with layers.
Especially cheesy food with layers. GIMME. But I’m also up for some chocolate filled layered granola bars.
I made this lasagna last Sunday night and was super pumped that it made a ton. I figured we could eat it for dinner at least twice during the week which meant one night I wouldn’t have to cook which is nice when we have weekly heat advisories and I don’t really want to be in the kitchen anyways. Unless the reason I’m in the kitchen is to make a smoothie. Then I’m totally okay being in the kitchen.
Well Andrew ate the leftovers faster than I could serve them for dinner again. So no such luck with the whole getting out of cooking thing.
Lately I’ve really been liking cooking big comforting meals, like this lasagna, for Sunday night dinner. “Lately,” as in I just did it one time. But I intend to do it more often. Especially once kiddos come into the dinner picture. And the life picture. Comforting Sunday dinners make the end of the weekend more bearable.
Yesterday we went to church and then lunch at Freebirds. I know there are people with strong opinions on the Chipotle vs. Freebirds debate. I’m Chipotle all the way. It just tastes fresher. Thoughts?
As I’m typing this post up we’re watching the VMA’s. There’s a lot of skin and vulgarness. I’m not sure how I feel about that. And another issue I’m having. I’ve never heard of any of these people and everyone looks sixteen. Oh and then there’s Kim Kardashian’s v-neck outfit. Except is it really a v-neck neckline if the entire thing is just…open? I don’t know what to call it.
Moving on. Have you watched these ALS Ice Bucket Challenge Fails?!? Number 14. I almost pee my pants every time I watch it. I mean, what?! Oh. So funny.
And in other happy news, when I was at the grocery store yesterday, the Halloween editions of magazines were out! Yay October. October is my favorite month. I’m ready to go pumpkin crazy and stir up warm cozy soups and make more lasagnas. Potentially with even more layers.
- 1/2 onion, roughly chopped
- 4 garlic cloves, minced
- 1 leek, cleaned & roughly chopped (optional)
- 1 tablespoon olive oil
- 9 no-boil lasagna noodles
- 1 pound ground bison (or ground turkey, ground beef)
- 24 ounces tomato sauce
- 1 cup mozzarella cheese, shredded
- 15 oz full-fat ricotta cheese
- 1 egg
- 4 cup fresh spinach
- 1 large tomato, thinly sliced
- Preheat oven to 350F. In a skillet over medium-high heat, add 1 tablespoon olive oil, chopped onion, minced garlic cloves and leeks. Cook, stirring frequently, until vegetables just start to soften. Add in ground meat and cook until browned and cooked through. In a separate skillet, place a couple tablespoons water and spinach. Cook, stirring frequently until spinach is wilted. In a bowl, combine ricotta cheese, egg and wilted spinach.
- Now assemble your lasagna. Grease a 9x13-inch casserole dish with a little olive oil. Spread 1/4 cup tomato sauce into the bottom of the pan. Top with 3 no-boil lasagna noodles. Spread half of the ricotta-spinach mixture over the noodles. Top with 1/4 cup shredded cheese. Top with half the tomato slices and half the ground beef. Now repeat with 3 noodles, remaining ricotta-spinach mixture, 1/4 cup shredded cheese, remaining tomato slices and remaining ground beef. Top with 3 more noodles, remaining pasta sauce and remaining shredded cheese. Cover with foil and bake for 45 minutes. Remove foil and broil the top of the lasagna until cheese is golden brown and crispy.
- serves 6-8;