Spinach Lasagna
- 2 tablespoons olive oil
- 6 large onions (2 white, 2 red, 2 yellow), halved and thinly sliced
- 6 cloves garlic, chopped
- 1 1/2 cups lowfat chicken or vegetable stock, divided
- 6 scallions, thinly sliced
- 1 tablespoon dried oregano
- 2 teaspoons salt (preferably sea salt), plus more to season
- 1 teaspoon freshly ground black pepper, plus more to season
- 9 whole-wheat lasagna noodles
- 2 packages (9 ounces each) frozen spinach
- 1 tablespoon salted butter
- 1 tablespoon all-purpose flour
- 1 egg
- 2 cups part-skim ricotta
- Grated zest of 1/2 lemon
- Olive oil cooking spray
- 1 cup grated Parmesan, divided
- Produce
- Garlic (6 cloves)
- Lemon, zest of (1/2)
- Onions, large (6)
- Oregano, dried (1 tablespoon)
- Scallions (6)
- Canned Goods
- Chicken or vegetable stock, lowfat (1 1/2 cups)
- Cooking & Baking
- All-purpose flour (1 tablespoon)
- Black pepper, freshly ground (1 teaspoon)
- Olive oil (2 tablespoons)
- Olive oil cooking spray (1)
- Salt (2 teaspoons)
- Pasta & Grains
- Lasagna noodles, whole-wheat (9)
- Dairy
- Butter, salted (1 tablespoon)
- Parmesan, grated (1 cup)
- Ricotta, part-skim (2 cups)
- Refrigerated
- Egg (1)
- Other
- 2 packages (9 ounces each) frozen spinach
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published March 21, 2012 (11 months ago).
71 people saved this recipe.
