Spinach and Goat Cheese Lasagna

Hi, my name is Risa and I am a Pinterest addict. When I was pregnant with Harper I somehow managed to pin over 200 things of just food! And each and every single one of them I have every intention of trying them. A few weeks ago I decided to try this Spinach and Goat Cheese Lasagna I found. I did alter the recipe just a little because there was no way I was making my own noodles although maybe someday I will take that leap. I made the lasagna about 4 hours prior to baking it and put it in my fridge. I removed it from and let it sit for about 45 minutes before popping it in the oven. I am assuming you could also freeze it to bake a few days later also.



3 (14 oz) Cans Chopped Italian Tomatoes
3 Cloves Garlic Minced
2 Tablespoons Olive Oil
5 Tablespoons Chopped Fresh Basil
Pinch of Red Pepper Flakes
Salt & Pepper

Other Ingredients:
1 (16 oz) Bag Fresh Spinach
1 (6 oz) log Goat Cheese (I used 8 oz because that is how my store sells it and I love Goat Cheese!)
1 1/2 Cups Grated Mozzarella
1 Cup Grated Parmesan Cheese

1 Box of uncooked Lasagna Noodles


Boil the pasta

To make the sauce:

 Cook the garlic in the oil until it is tender. Finally add the tomatoes, basil and seasonings. (I added a pretty tinsy pinch of the Red Pepper because I did not want it too spicy for the kids but next time I will add a heftier pinch. The sweetness of the basil and the goat cheese really affords the ability to add a little more if you want a punch). Bring everything to a boil and then reduce heat to a simmer. Cook for about 10 minutes until thickened. (Mine never thickened very much so I may drain one of the cans of diced tomatoes next time). Cook the spinach by either steaming it or by using the microwave. (I used the microwave method). Allow to cool and squeeze to remove as much of the liquid as possible, then coarsely chop.




To assemble the lasagna:

Add about 1/2 cup of sauce to the bottom of a large lasagna pan, then add a little water and mix.
Make an overlapping layer of the noodles across the bottom of the pan.
Spread a large spoonful of sauce on top, making sure the noodles are well covered.
Take about a quarter of the spinach and layer on top of the sauce.
Sprinkle some of the mozzarella on top, add the next layer of noodles, then sauce, then break up some goat cheese on top.
Sprinkle with some of the parmesan cheese.
Continue layering in this fashion, alternating spinach and goat cheese layers.
Spoon enough sauce to cover the top, and then sprinkle on the last of the parmesan and mozzarella cheese.
Drop small dollops of the goat cheese to finish.
Cover the dish with foil and refrigerate until ready to bake.
Preheat oven to 350 degrees F.
If the lasagna was refrigerated, allow it to come to room temperature before baking.
Bake for about 30 minutes.
Remove the foil topping and bake an additional 15 minutes or until the top is lightly browned and the lasagna is bubbling.
Let rest 10 minutes before cutting.



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