Top-rated Recipe E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Cheesy Spinach Lasagna Lodge Cast Iron | February 6, 2019 Get ready to layer up this lasagna with ricotta, parmesan, spinach and chunky tomato sauce. Level Intermediate Prep Time 30 minutes Cook Time 1.5 hours Serves 25-32 Cook it With Our Fish Pan Ingredients Sauce 4 yellow onions, chopped 4 tablespoons olive oil 2 tablespoons sugar ¼ teaspoon salt ¼ teaspoon pepper 16 cloves garlic, minced 1 teaspoon crushed red pepper 8 tablespoons tomato paste 4, 28 ounce cans whole tomatoes 2.5 tablespoons oregano Salt and pepper to taste Filling 64 ounces ricotta cheese 2 cups fresh basil 1 cup parmesan cheese 4 eggs ½ teaspoon black pepper 3 pounds spinach, steamed Lasagna 18 strips lasagna noodles, uncooked 3 pounds spinach, steamed and drained well 32 ounces mozzarella, shredded Directions Heat oil in a large stock pot over medium-high heat. Add onion, salt, pepper, and olive oil. Stir often for 10–12 minutes. Reduce the heat to medium and add garlic, red pepper, and tomato paste. Stir until combined. Add tomatoes and bring to a simmer. Once the sauce begins to simmer, sprinkle in oregano. Cook 20 minutes. Use a wooden spoon to break the whole tomatoes into smaller pieces. Add salt and pepper to taste. Remove from heat. While the sauce simmers, add half of the filling ingredients into a food processor. Pulse until combined. Repeat with remaining ingredients. Cover and refrigerate until ready to assemble lasagna. Spray the Fish Pan with oil. Spread 4 cups of the sauce in the bottom of the pan. Lay 6 uncooked lasagna noodles on top. Spread 3 cups of the filling over the noodles. Top with 2 cups of spinach and 8 ounces of cheese. Repeat twice. Add 16 ounces of cheese to the last layer. Grease aluminum foil and cover the pan. Bake at 375 degrees Fahrenheit for 45 minutes. Remove the aluminum foil and continue baking until the top has started to brown, 15-20 minutes. Let cool for 15 minutes before slicing. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Smoked Cauliflower Steaks with Whiskey Glaze View recipe Black Pepper Skillet Shrimp View recipe Spicy Bourbon Pecans View recipe
Top-rated Recipe E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Cheesy Spinach Lasagna Lodge Cast Iron | February 6, 2019 Get ready to layer up this lasagna with ricotta, parmesan, spinach and chunky tomato sauce. Level Intermediate Prep Time 30 minutes Cook Time 1.5 hours Serves 25-32 Cook it With Our Fish Pan Ingredients Sauce 4 yellow onions, chopped 4 tablespoons olive oil 2 tablespoons sugar ¼ teaspoon salt ¼ teaspoon pepper 16 cloves garlic, minced 1 teaspoon crushed red pepper 8 tablespoons tomato paste 4, 28 ounce cans whole tomatoes 2.5 tablespoons oregano Salt and pepper to taste Filling 64 ounces ricotta cheese 2 cups fresh basil 1 cup parmesan cheese 4 eggs ½ teaspoon black pepper 3 pounds spinach, steamed Lasagna 18 strips lasagna noodles, uncooked 3 pounds spinach, steamed and drained well 32 ounces mozzarella, shredded Directions Heat oil in a large stock pot over medium-high heat. Add onion, salt, pepper, and olive oil. Stir often for 10–12 minutes. Reduce the heat to medium and add garlic, red pepper, and tomato paste. Stir until combined. Add tomatoes and bring to a simmer. Once the sauce begins to simmer, sprinkle in oregano. Cook 20 minutes. Use a wooden spoon to break the whole tomatoes into smaller pieces. Add salt and pepper to taste. Remove from heat. While the sauce simmers, add half of the filling ingredients into a food processor. Pulse until combined. Repeat with remaining ingredients. Cover and refrigerate until ready to assemble lasagna. Spray the Fish Pan with oil. Spread 4 cups of the sauce in the bottom of the pan. Lay 6 uncooked lasagna noodles on top. Spread 3 cups of the filling over the noodles. Top with 2 cups of spinach and 8 ounces of cheese. Repeat twice. Add 16 ounces of cheese to the last layer. Grease aluminum foil and cover the pan. Bake at 375 degrees Fahrenheit for 45 minutes. Remove the aluminum foil and continue baking until the top has started to brown, 15-20 minutes. Let cool for 15 minutes before slicing. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Smoked Cauliflower Steaks with Whiskey Glaze View recipe Black Pepper Skillet Shrimp View recipe Spicy Bourbon Pecans View recipe
