Here’s a few reasons why a spinach-based lasagna can make a great lasagna: It’s super quick to make: A simple, no-fuss recipe is quick to whip up and is great for lunch, dinner, and snacks.
The result: a pasta dish that you’ll eat on the go and be glad you did.
A sauce you’ll use: A creamy, hearty sauce that you can layer on top of lasagna is just the ticket for a meal of lasagnas.
It’s great on sandwiches or in soups, and it’s super versatile too.
You’ll want to use the same recipe for your pasta and vegetables.
You can use fresh, frozen, or dried, but fresh spinach works great too.
It adds a great texture to the dish: A spinach lasagna, while it’s delicious on its own, also pairs well with other pasta dishes.
You’re looking for something that’s super moist, tender, and rich in flavor, not a dish that’s too dry or grainy.
You won’t be disappointed.
Ingredients 1 large zucchinis, quartered 1 head of garlic, peeled and chopped 1 large head of celery, chopped 1/2 red onion, chopped 2 tablespoons olive oil 1 cup chicken broth, plus more for boiling 1/4 cup extra virgin olive oil, plus extra for brushing top with 3 tablespoons shredded mozzarella cheese, plus additional for brushing bottom with 1 tablespoon chopped basil, plus remaining for garnish 1/3 cup Parmesan cheese, or to taste 1/8 cup Parmigiano Reggiano, or Italian-style grated parmesan cheese, for topping Instructions Heat a nonstick skillet over medium-high heat.
Add the zucinos, garlic, celery and onions.
Saute until fragrant.
Add 1/16 cup of the chicken broth and continue to saute for 2 minutes.
Add 3 tablespoons of the Parmesan and 1/6 cup of extra virgin oil and bring to a boil.
Reduce the heat to medium-low and simmer for 1 minute.
Add 2 tablespoons of mozzella and Parmesan, then cook for another 1 minute, until the cheese has melted and the pasta is soft.
Stir in the remaining Parmigiana and mozzello and cook for about 2 minutes more.
(The sauce can also be made with frozen spinach.)
Transfer the sauce to a blender, and puree for 2 to 3 minutes.
Transfer to a plate.
Top with basil and Parmigianni and serve.
Notes If you’re making a sauce with frozen pasta, you can use leftover pasta as a sauce. 3.2.2807