Get ready to layer up this lasagna with ricotta, parmesan, spinach and chunky tomato sauce.
Level
Intermediate
Prep Time
30 minutes
Cook Time
1.5 hours
Serves
25-32
Directions
- Heat oil in a large stock pot over medium-high heat. Add onion, salt, pepper, and olive oil. Stir often for 10–12 minutes. Reduce the heat to medium and add garlic, red pepper, and tomato paste. Stir until combined.
- Add tomatoes and bring to a simmer. Once the sauce begins to simmer, sprinkle in oregano. Cook 20 minutes. Use a wooden spoon to break the whole tomatoes into smaller pieces. Add salt and pepper to taste. Remove from heat.
- While the sauce simmers, add half of the filling ingredients into a food processor. Pulse until combined. Repeat with remaining ingredients. Cover and refrigerate until ready to assemble lasagna.
- Spray the Fish Pan with oil. Spread 4 cups of the sauce in the bottom of the pan. Lay 6 uncooked lasagna noodles on top. Spread 3 cups of the filling over the noodles. Top with 2 cups of spinach and 8 ounces of cheese. Repeat twice. Add 16 ounces of cheese to the last layer.
- Grease aluminum foil and cover the pan. Bake at 375 degrees Fahrenheit for 45 minutes. Remove the aluminum foil and continue baking until the top has started to brown, 15-20 minutes. Let cool for 15 minutes before slicing.
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