Spinach Lasagna with a “Secret” Ingredient

It is finally a traditional Meatless Monday! Usually I skip the whole meatless thing and end up making something completely different. If I recall, most of my Monday dishes tend to be shrimp dishes at that. At least they were when I would only cook for myself in Holland.

Well this week we are starting off with a good and healthy meal! Lasagna!

Simple. Easy. Healthy. What more could one ask for?!

All a girl needs is a meal with garlic and she is happy! (Well at least this girl is.)

And making a tomato sauce for your lasagna smells amazing. Chopping your garlic and onions, sautéing them in olive oil in a pan, getting it all aromatic – yummmm. That’s like the natural perfume of the kitchen. Best. Smell. EVER.

Until you burn your garlic. That doesn’t smell too good.

Anyway, I got the recipe from Relish though I did tweak it ever so slightly. The direct link to the recipe can be found here. This recipe made a great dinner and it was quick to make! Probably all due to the no-bake lasagna noodles!

Pre-Baking
Pre-Baking

Ingredients:

  • 3 Tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 can (400g) diced tomatoes, undrained
  • 1 can (400g) whole tomatoes, undrained
  • 1 Tablespoon tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 Tablespoon dried oregano
  • 1 Tablespoon dried basil
  • ½ teaspoon red pepper flakes
  • ½ teaspoon black pepper
  • 2 ½ cups (625g) ricotta cheese
  • 2 packages (750g each) frozen spinach, thawed, drained, and squeezed dry
  • ½ package (20g) fresh arugula
  • 1 egg (or 2 small eggs)
  • 9 no-cook lasagna noodles
  • 1 pound (453g) mozzarella cheese, thinly sliced
  • 2/3 cup (73g) parmesan cheese, grated

Instructions:

  1. To prepare sauce, heat olive oil in a large saucepan. Add onion and garlic and cook until soft and translucent.

  2. Add tomatoes, tomato paste, sugar, salt, and spices/herbs and stir well. Bring to a boil and allow to simmer uncovered for 30 minutes. If sauce becomes too dry, pour water in one of the cans of tomatoes and mix into tomato mixture until a sufficient amount of liquid has been added. (I only poured half a can of water.)

  3. Preheat oven to 375ᵒF (190ᵒC).

  4. Meanwhile as sauce is simmering away, begin to prepare spinach ricotta mixture. Combine ricotta cheese, spinach, arugula, and an egg in a large bowl; mix well.

  5. Coat the bottom of baking dish with a third of the tomato sauce. Cover with 3 noodles without overlapping (break noodles to fit well in dish), half the ricotta mixture, and half the mozzarella slices. Add half remaining sauce, 3 noodles, remaining ricotta mixture and remaining mozzarella. Top with remaining 3 noodles, remaining sauce, and Parmesan cheese.

  6. Place on baking sheet and bake uncovered for 40 minutes or until bubbly. Let stand for about 15 minutes before cutting into squares.

  7. Serve and enjoy!

Can you guess my secret ingredient? Arugula! Or “rocket” as the Dutch call it! My absolute favourite green leafy vegetable would have to be arugula. It has such a lovely taste that I could add it to any sandwich or wrap.

As for the mozzarella, I ended up using two types of mozza. Now I know all of you have heard of buffalo mozzarella, you know that round moist ball of cheese that is incredibly creamy? Well I also used low-moisture mozzarella, this being a normal square of cheese that just so happens to be mozzarella. I have used this same cheese to make tequeños a few months ago as well. Which reminds me, I need to make those again and show you lot what they are and how to make them.

So, how does one photograph lasagna in the best way? I mean once removing it from the pan you made it in? It comes out so sloppy! Anything within a deep dish comes out in the most unattractive way ever! So how do people photograph lasagna in the best way possible? I could only take a photo from within the dish.

Spinach and Arugula LasagnaHow messy is that! Ugh. Nevertheless the meal was great! And super healthy as there was a minimal amount of salt in it! Low sodium meals is a great way to eventually try and lower your high blood pressure. This being something I had most of my childhood due to my heart issue. Honestly, because of that I cannot handle the taste of super salty dishes anyway. I even buy low sodium soy sauce!

Anyhow, I hope you all enjoy this meal as much as we all have!

Happy eating!

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