Easy, Healthy Spinach Lasagna



Impress your friends with these Popeye-approved recipe

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Spinach Lasagna

Makes 8-12 servings

2 Tbsps Butter

2 Tbsps Flour

1 ½ cups Fresh milk

1 bunch Spinach, blanched

1 (200g) tub Ricotta cheese

¼ cup Grated parmesan

1 Egg, lightly beaten

Salt and ground black pepper, to season

9 Lasagna noodles, cooked according to package instructions

½ cup Grated mozzarella cheese

¼ cup Grated Parmesan

Chunky Marinara Sauce:

¼ cup Olive oil

2 Carrots, cut to ½-inch dice

1 Large onion, cut to ½-inch dice

1 stalk Celery, cut to ½-inch dice

4 cloves Garlic, smashed and chopped

1 Zucchini, cut into ⅓ inch dice

1 tsp Italian seasoning

⅛ tsp Chili flakes

1 Tbsp Tomato paste

1 (800g) can Peeled tomatoes with juice

3 Tbsps Sugar

1 tsp Nutmeg

10 pcs Fresh basil leaves

Salt and ground black pepper, to season

  1. Preheat the oven to 375F.
  2. In a small sauce pot, melt butter and add flour until bubbly. Slowly whisk in the milk until a slightly thick consistency. Cool slightly.
  3. Turn off the heat then mix in blanched spinach, ricotta, Parmesan, egg, salt, and black pepper until combined. Set aside.
  4. To make the chunky marinara sauce, heat olive oil in a medium sauce pot. Sauté carrots, onions, and celery until soft and translucent, stirring occasionally for about 5-8 minutes. Stir in the garlic until fragrant, and zucchini, then stir in the Italian seasoning, chili flakes, and tomato paste for 2 minutes then add the tomatoes, sugar, and basil leaves. Adjust the seasoning with salt and pepper. Bring to a simmer and cook for about 45 minutes to 1 hour.
  5. To assemble, spread marinara sauce on the bottom of a 9×13 baking dish; layered with 3 lasagna noodles, ½ of the ricotta mixture, and ⅓ of the pasta sauce. Repeat layers and end with remaining 3 lasagna noodles and pasta sauce. Sprinkle mozzarella and Parmesan cheeses on top.
  6. Bake in the preheated oven for 30-40 minutes until lasagna is bubbling and lightly browned. Let lasagna stand 5 minutes before serving.