Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 1 tablespoon 15ml Onion - finely chopped (large)

  3. 1 Tomatoes in puree - (28 oz)

  4. 2 Garlic cloves - finely chopped

  5. 2 Carrots - pared, shredded (medium)

  6. 1/4 cup 36g / 1 1/3oz Chopped fresh basil

  7. 1 tablespoon 15ml Dried basil

  8. 2 lbs 908g / 32oz Fresh spinach

  9. - or 2 Frozen leaf spinach - thawed- and squeezed dry (10 oz)

  10. 12 Lasagna noodles

  11. 2 cups 474ml Whole-milk ricotta cheese

  12. 1/2 cup 73g / 2.6oz Grated parmesan cheese

  13. 1/4 teaspoon 1 1/3ml Pepper

  14. 2 cups 292g / 10oz Shredded fontina cheese - (8oz)

Instructions Jump to Ingredients ↑

  1. Heat oil in large skillet over high heat. Add onion; sauteeuntil soft, about 8 minutes. Place in medium-sized bowl.

  2. Add tomatoes to skillet, breaking up with spoon. Add garlic and carrots. Bring to boiling. Lower heat; simmer, covered, 10 minutes. Uncover and simmer 10 minutes. Stir in basil and salt. Set sauce aside.

  3. Stem and wash fresh spinach. Place in large pot over high heat; cook until wilted, about 3 minutes. Drain and squeeze dry.

  4. Cook lasagna noodles according to package directions. Drain.

  5. Heat oven to moderate (350F.). Line 9" springform pan with aluminum foil; grease foil.

  6. Add ricotta, Parmesan and pepper to reserved onion; stir to combine.

  7. Trim lasagna noodles to fit pan. Fit 4 noodles into pan, overlapping slightly. Cover with one-third ricotta mixture, spreading evenly. Top with one-third spinach, one-quarter sauce and one-quarter fontina. Repeat two more times, using noodle trimmings as one layer. Top with the last of the noodles, the remaining quarter of sauce and fontina.

  8. Bake until hot, 50 minutes to an hour. Let stand 5 minutes before serving. Remove sides of pan.


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