Recipe by Kumquat the Cat's friend
Posted for Zaar World Tour 2005. I'm always looking for an easy low-fat lasagna recipe, and I think this would work well. It also sounds pretty healthy, and a great one-dish meal for sure. You can use either whole milk ricotta or low-fat. If you'd prefer you could also use a marinara sauce with meat. Developed by Helene Henderson from her cookbook The Swedish Table.
Top Review by bluemoon downunder
A delicious recipe which I knew I’d love from a simple scan of the ingredients, so because I was aiming to put some of this in the freezer, I tripled the recipe. I used 4 packets of frozen spinach – thawed overnight and thoroughly squeeze-dried. A dish cannot have too much spinach in it for me; I also added a couple of handfuls of baby spinach leaves which were just a bit too limp for sandwiches and salads, but fine for cooking. I added ½ teaspoon of ground nutmeg to the cheese mixture. The only other changes I made were to sauté two finely chopped onions and 6 cloves of garlic and add those to the tomatoes. I used Evelyn's Fried Red Tomatoes Recipe #121041 as the sauce. I agree with Bunny’s Mom that this recipe makes more like 6 generous servings rather than 4 (I had 18 serves rather than 12). Thank you, Kumquat the Cat’s friend, for a fabulous and versatile recipe I know I’ll be making again.
- 2 cups water, salted
- 3 cups Baby Spinach, washed (5 1/4 ounce bag)
- 2 cups low-fat ricotta cheese (15 ounce container)
- 1 bunch fresh flat-leaf parsley, chopped
- 1 lemon, zest of
- 1⁄2 cup parmesan cheese, freshly grated, divided
- 2 lbs russet potatoes, peeled and cut into rectangular blocks (2 large)
- 1 tablespoon butter
- 2 cups marinara sauce, homemade or 2 cups marinara sauce, purchased
- salt and pepper, to taste
Directions See How It's Made
- Preheat oven to 400 Fahrenheit.
- In medium saucepan bring salted water to boil. Add spinach and cook 1 minute. Drain and rinse under cold running water. Squeeze out excess, chop, and stir into ricotta.
- Add parsley, lemon zest and 1 tablespoon of parmesan into cheese mixture. Season lightly with salt and pepper.
- With mandoline or sharp knife, cut potatoes lengthwise into 1/4 inch thick slices. In a large pot of salted water boil potato sheets until they begin to soften but before they become too soft to handle, about 5 minutes.
- Rub butter on bottom of 8x10 inch glass baking dish. Add layer of potatoes, trimming slices to fit if necessary.
- Sprinkle lightly with salt and pepper, spread on a thin layer of marinara, then spread on half the ricotta cheese mixture.
- Repeat layers, ending with potatoes and a thin, final layer of marinara, sprinkled with remaining parmesan.
- Bake uncovered for 20 minutes, then cover with aluminum foil and bake until potatoes are cooked through, about 10-20 minutes more. Let rest for 10 minutes before carving into slices.