THREE CHEESE SPINACH LASAGNA
By Lisa Starr
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SHARING LASAGNA LOVE
You've heard of the different love languages. Acts of service, words of affirmation, thoughtful gifts and all the rest.
I'd like to add another to the list: sharing. I've never been very good at gate-keeping. Sharing is genuinely one of my greatest joys.
It's evident in my classes where I pull out the stops to deliver as much flavor, inspiration, and tried-and-tested goodness as possible in our time together.
It's clear in my enthusiastic Instagram posts.
And it absolutely shows up in this newsletter where I happily share even the recipes from my made-to-order and catering range.
After all, there will always be those who cook, and those who order.
This Three Cheese Spinach Lasagna is one of my signature dishes.
Unapologetically cheesy, wildly popular, and ideal for your Shavuot table, it's the sort of dish that people 'just taste' and then quietly go back for thirds.
I'd like to add another to the list: sharing. I've never been very good at gate-keeping. Sharing is genuinely one of my greatest joys.
It's evident in my classes where I pull out the stops to deliver as much flavor, inspiration, and tried-and-tested goodness as possible in our time together.
It's clear in my enthusiastic Instagram posts.
And it absolutely shows up in this newsletter where I happily share even the recipes from my made-to-order and catering range.
After all, there will always be those who cook, and those who order.
This Three Cheese Spinach Lasagna is one of my signature dishes.
Unapologetically cheesy, wildly popular, and ideal for your Shavuot table, it's the sort of dish that people 'just taste' and then quietly go back for thirds.
Comfort food is my favorite form of communication.
Ingredients:
TOMATO SAUCE
2 tablespoons olive oil
1 teaspoon crushed garlic
800g canned crushed tomatoes
3 tablespoons tomato paste
1 tablespoon dried oregano
1 - 2 tablespoons sugar
Salt and pepper to taste
1 - 1 ½ cups water
150g tub sour cream
SPINACH FILLING
500g frozen spinach, defrosted
2 large onions, chopped and lightly fried
500g cottage cheese OR ricotta
1 egg
400g feta, crumbled
1 cup grated mozzarella OR grated yellow cheese
Salt and pepper to taste
2 large onions, chopped and fried
2 large onions, chopped and fried
ASSEMBLE
Dried lasagna squares, soaked in water for a few minutes to soften
Grated mozzarella or grated yellow cheese
Fresh basil leaves
Directions:
1: Combine tomato sauce ingredients apart from sour cream and simmer for 30 minutes till flavorful and slightly reduced. Stir in sour cream to make a rose sauce or blend with a stick blender if you want it extra smooth. I prefer to blend it.
2: Press water out of defrosted frozen spinach and mix with remaining filling ingredients.
3: Place a layer of tomato sauce on the base of a medium-sized baking dish, add a layer of lightly soaked pasta sheets, then top with a layer of spinach filling. Repeat with tomato sauce, then pasta, then spinach mixture and end with a layer of tomato sauce on top.
4: Sprinkle over grated cheese and bake at 180°C for 40 minutes till lightly golden. Serve with fresh basil to garnish.
Cooks Notes:
Sauce is super easy as you literally simmer ingredients together then add the sour cream. Store bought pasta sauces are horribly acidic and no substitute. This is so simple and you only open crushed tomato. You don't even need onion. Mutti is the best crushed tomato brand. Lasagna can be baked ahead and reheated but don't over-bake as you want it to remain moist.
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Enjoy!  |
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