Baked Easy Spinach Lasagna Recipe2020-09-15
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 45m
- Ready In: 55m
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This information is per serving.
Baked easy spinach lasagna recipe. Very easy and delicious vegetarian lasagna baked in an oven. Ready in 45 minutes! You can also bake this spinach lasagna in a pressure cooker if desired.(recipe adapted from http://www.qvc.com/pressurecookerspinachlasagna.content.html )
Pressure Cooker Easy Spinach Lasagna Recipe
Ingredients: 2 cups grated Ricotta cheese, 1/2 cup grated Parmesan cheese, 1 large egg, lightly beaten, 1 teaspoons and 1/2 teaspoon freshly ground black pepper, 2½ cups (370 ml) marinara sauce, divided, 3/4 cup (180 ml) vegetable stock, divided, 4 dry lasagna noodles, halved lengthwise, 3 cups frozen chopped spinach, thawed and drained, 2 cups shredded Mozzarella cheese, divided
Instructions: In a medium mixing bowl, combine the Ricotta and Parmesan cheeses, beaten egg, and seasoning. Mix well. In a pressure cooker, combine 1 cups (250 ml) of marinara sauce and 1/4 cup (60 ml) of vegetable stock. Stir well.
Place 3 halves of lasagna noodles next to each other on top of the marinara mixture. Spread half of ricotta mixture over the lasagna. Sprinkle 1-1½ cups of chopped spinach oven cheese. Sprinkle half of the shredded Mozzarella cheese over the spinach. Spread 1/2 cup (125 ml) of the marinara mixture over shredded Mozzarella cheese. Pour 1/4 cup (60 ml) of vegetable stock over.
Place 3 halves of lasagna noodles next to each other over spinach and push them toward you. Spread the remaining ricotta mixture over the noodles, then remaining chopped spinach on top. Pour the remaining vegetable stock over the spinach.
Now, place the remaining lasagna noodles next to each other over the spinach and spread the remaining marinara mixture on top.
Close the pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 30 minutes. Open pressure cooker with Naturally Release method. Sprinkle baked spinach lasagna with remaining Mozzarella cheese.
Cover the pressure cooker and let rest for 10 minutes or until cheese is melted. Serve vegetarian lasagna hot.
Baked Easy Spinach Lasagna Recipe
- 1 pound (480 g) fresh spinach, rinsed
- 2 tablespoon vegetable oil
- 1 medium yellow onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 teaspoons chopped fresh oregano leaves
- 1/2 teaspoon basil
- 3/4 teaspoon salt
- 1 pound (480 ml) can crushed tomatoes, drained
- 1/2 pound (240 g) whole wheat lasagna noodles
- 1¼ pounds (600 g) thinly sliced Mozzarella cheese
- 1 pound (480 g) Ricotta cheese
- greated Parmesan cheese
Place rinsed spinach leaves in a saucepan. Cover and cook over medium heat, with just the water clinging to the leaves, until spinach is steaming and wilted, for about 2 minutes.
In another saucepan, heat the vegetable oil over medium-high heat. Add garlic, oregano, and basil and saute until onion is soft. Stir in the salt and drained tomatoes. Cover saucepan and cook for 20-30 minutes.
Cook the lasagna noodles for 10 minutes in a large kettle of boiling water to which 1 tablespoon salt and 1 tablespoon vegetable oil have been added.
To assemble, grease with vegetable oil 9-inch by 13-inch (22.5 by 32.5 cm) baking pan. Pour enough of the tomato sauce to cover the bottom. Add layers in the following order: noodles, spinach, Ricotta, Mozzarella, Parmesan, tomato sauce. Repeat until all ingredients are incorporated.
Preheat the oven to 350 F (175 C). Bake in preheated oven for 35-45 minutes, or until the cheeses are melted and sauce bubbles. Remove baked spinach lasagna from the oven. Let stand for 15 minutes before cutting in squares. Serve hot.