Spinach Lasagna

Dinner
Originally uploaded by paintedbooklady.

1TBS vegetable oil
1C chopped yellow onion
3 garlic cloves, minced
1 can(14 1/2oz) crushed tomato sauce(I use Muir Glen)
1TBS chopped fresh basil or 3/4tsp dried basil
1TBS chopped fresh oregano or 3/4tsp dried oregano
1/4tsp sugar
1/2tsp salt
Freshly ground black pepper
1 bag(10 oz) fresh spinach
2C ricotta or cottage cheese
3C(12 oz) grated mozzarella cheese
1/2C sour cream
1C freshly grated Parmesan cheese
9 Lasagna noodles, cooked and drained according to package

Preheat oven to 400 degrees.

In a large skillet over medium heat, warm oil. Ass onion and garlic and saute until tender. Stir in tomatoes, tomato sauce, basil, oregano, sugar, salt, and pepper to taste. Bring to a boil, reduce temperature to low, and simmer, uncovered, 10 minutes. Remove from heat.

While sauce simmers, prepare spinach. In large saucepan over medium heat, cook spinach, covered, in and inch of water until wilted. Drain well, squeeze dry and chop. In a medium bowl mix ricotta, 1 1/2C of mozzarella, sour cream, cooked spinach and 1/2C parmesan.

Spread 1C of tomato sauce in a 9 by 13 inch lightly greased pan. In layers, add 3 noodles, one third of spinach cheese mixture, and one third tomato sauce. Repeat layers 2 more times, ending with tomato sauce. Sprinkle remaining mozzarella and parmesan on top. Bake uncovered, for 45 minutes. Let stand 10 minutes and serve.

This is my favorite vegetarian lasagna recipe. For convenience I use frozen spinach and actually prefer the taste and texture. The sour cream may seems like a weird addition but it really makes a difference, you end up with a nice creamy filling.

Having a vegetarian daughter in a family of meat eaters requires a little bit of planning. Instead of relying on too many prepared freezer foods I try to make a least 1 big dish at the beginning of the week that she can eat.

This freezes very well. Just put in individual containers, I use gladware, and freeze them. Pop them in the microwave right from the freezer and cook until done. I start out at about 6 minutes and add to that.

Be sure to let your lasagna stand for at least 10 minutes! A lot of people don't and that leads to a melty mess. If you let it sit a bit you will end up with nice solid squares.

Recipe from The Big Book of Potlucks by Maryana Vollstedt