Another Lenten Favorite - Making Spinach Lasagna

[kevin313]

Here's another meatless favorite at our house - not just during Lent, but anytime.

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Recipe and more at link:

http://cavalcadeoffood.blogspot.com/2012/03/another-lenten-favorite-spinach-lasagna.html

 

[westie2]

Thanks

Good for you Kevin something to have this Friday.  The Tuna Noodle I made for last Friday.  I did give up all red meat for Lent.

 

The Tuna Noodle went over great even good left over the next day.

 

 

 

[norgeway]

This will be a MUST TRY!

I despise spinach by itself, but its great in recipes like this!!!

 

[gadgetgary]

Kevin

Another great recipe.

 

 

FYI..I use the regular lasagna noodles the way you use the precooked ones.

Just cover for 1/2 hour, remove foil and bake for another 1/2 hour.

Let sit for about 10 min.

Lasagna sets up perfectly.

I never boil the noodles anymore.  Way too loose that way.!

 

Thanks for posting!

 

 

[petek]

Yummmy yummy, I could eat a big slice or two right now. It's been a few years since I've made lasagna. The no boil noodles are great. I did it once using reg nooodles and not boiling them first but they didn't cook as well I think because the sauce I had used wasn't thin enough.

 

[perc-o-prince]

Gary- I've heard of people using the 'regular' lasagna noodles without boiling, but making sure there's enough liquid in the sauce or sauces. Cook's Illustrated did a piece on the lasagna using the no-boil noodles but having to regulate the moisture in the sauces they used.

Kevin- do the San Marzano's make that much of a difference when using Wal-Mart puree? I'd be curious to know!

I haven't made lasagna in years, but this is the spark that may do it! I've favored making baked ziti with many of the same things since you can just stir it all in and plop it in a pan (meat sauce or meatless, Florentine-style with spinach, etc.) but haven't even done that since Rich's grandfather's wake about 5 years ago.

Chuck

 

[kevin313]

Hi Chuck,

"Kevin- do the San Marzano's make that much of a difference when using Wal-Mart puree? I'd be curious to know!"

 

The main reason I like the San Marzano tomatoes over something like a regular whole peeled tomato or even diced tomatoes is I find that the San Marzano have fewer seeds.  If just eating them out of the can, the have a sweeter, less acidic taste, but as you suggest, when you add puree, tomato patse, etc. that difference gets lost. I get the Kroger brand San Marzanos and they are just about 30 cents more than the regular ones, but if you don't have an issue with the seeds then use whatever you prefer. If you don't care for any texture in the sauce, you could use a second can of puree.

 

 

 

[dirtybuck]

Every time I watch one of Kevin's videos, I gain 5 lbs.

I will definitely have to try making this one on my own.

 

[perc-o-prince]

I get the Kroger brand San Marzanos and they are just about

What???? I asked because I can only remember seeing San Marzanos for about $4 a can! If I could get them for 30 cents more than regular, I'd use 'em too!

Chuck

 

[westie2]

Kevin

Just made and eaten  The familyt ate it and praised me.  I said no we all must praise Kevin.    

Praise Kevin from the eight of us that ate this wonderful dish.

 

[kevin313]

Charles,

 

LOL!  The praise goes to you - you put it all together for your family! I was glad to share the recipe!

Glad to know it was a hit! I'm making 80 servings of this lasagna for a church fish fry this Friday!