A hearty creamed spinach lasagna, perfect for any season.
Recipe makes one 12×12 inch (30×30 cm) lasagna, that comfortably serves 4 (or even 6) people.
I use the oven-ready pasta sheets that don’t require precooking. You can fully cook these if you wish, but I don’t think it’s necessary. What I prefer to do is dip them in a pot of boiled water. If I’m making this vegetarian lasagna bolognese, I don’t dip them for long because the tomato sauce gives pasta enough liquid too cook in when in the oven. When I make the spinach lasagna, which is made of a thicker spinach sauce, I like to soak them for at least a minute. It’s perfectly okay if they’re in the water longer than that as you’re busy assembling the lasagna.
This lasagna has 4 pasta layers, made with 20 pasta sheets. Each layer is made of 2 1/2 sheets placed in vertically + another 2 1/2 sheets placed on top horizontally. Adjust the amount of pasta sheets you use if your dish is bigger or smaller.
To keep lasagna warm, cover it with aluminum foil until you are ready to serve. You can even put it back in the oven (turned off).
The easiest way to reheat the lasagna is in the microwave, reheat each serving separately. Alternately, you can reheat the whole lasagna (in the baking dish) in the oven set to 200°C (392°F), just keep it covered with aluminum foil or a lid.
If you’re in the mood for something extra comforting, add a dollop of sour cream to each serving of lasagna.
Keywords: vegetarian, holidays,