Tomato Spinach Lasagna

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Rich and Creamy

This mouthwatering Tomato Spinach Lasagna is perfect when baked with a creamy Alfredo Sauce. It is a rich pasta dish that is full of flavor.

I like adding a few fresh sage leaves to the sauce to give it a sweet savory taste. Don’t use to many leaves or the sage will overpower the other ingredients. Just two or three leaves will work just fine.

Tomato Spinach Lasagna is a great alternative from your traditional lasagna recipe. The best part is you still get to top it with some fresh mozzarella cheese.

INGREDIENTS

Filling

16 sheets of lasagna pasta

2 pounds of ricotta

1 pound of fresh baby spinach, cooked and chopped

1 15oz can of diced tomatoes, drained

2 eggs

1 tsp of salt

1 tsp of fresh ground black pepper

Sauce

1 bunch of long green onions, chopped

2 cloves of garlic, chopped

4 Tbls of butter

1 and 1/2 cups of heavy whipping cream

4 fresh sage leaves, whole

1/4 tsp of salt

1 tsp of fresh ground black pepper

1/4 cup of fresh flat leaf parsley

1 and 1/2 cups of fresh grated Parmesan or Romano cheese

Topping

6 slices of provolone cheese

1 cup of fresh shredded Mozzarella

PREPARATION

Cook the lasagna in 6 quarts of boiling, salted water until al dente. Around 10 to 12 minutes.

Meanwhile separate the ricotta into two bowls.

Mix the spinach in one bowl of ricotta and the tomatoes in the other.

Mix 1 egg in each bowl and season with salt and pepper.

Pre-heat the oven to 350 degrees

In a medium size saucepan, sauté the onions and garlic in the butter for 2 minutes until the onions are translucent.

Add the cream and the sage leaves and cook until the cream is slightly bubbly.

Season with salt and pepper.

Stir in the parsley.

Stir in the cheese until melted.

Lightly grease the bottom of baking dish.

Add a thin layer of sauce and a layer of lasagna noodles.

Spread out the ricotta and tomato mixture over the noodles

Add another layer of noodles and sauce.

Then add the ricotta spinach mixture.

Top with the last layer of pasta, then pour the remaining sauce over the top

Add a layer of provolone and mozzarella.

Bake for 30 minutes until the cheese is melted and slightly browned.

Serves 6 to 8 people

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