Lasagna was one of my favorite dishes growing up. In those days my mother made the traditional Lasagna with meat. Several years ago when I stopped eating meat, I really missed eating Lasagna; so I came up with a vegetarian version substituting the meat sauce with a spinach, ricotta and egg mix. I’ve since made exactly the same dish for the family and for many parties, many times over. It is always a success, that is, nobody ever refuses seconds! So I hope that you will also enjoy this dish, should you choose to try it out. In case you're wondering, preparation time is about 30 minutes and oven cook time is another 30 minutes.
Here is how to make my Spinach Lasagna
Fill a large pot with water and place the steamer on it. In the meantime chop off the stems from the spinach and wash the spinach very carefully. Usually I wash each bunch anything from 3 to 5 times in clean water, depending on how soiled it was to start with. Place the washed spinach on the steamer and cover.
In the meantime beat the eggs and the ricotta together in a bowl, and add a pinch of salt. When the spinach is cooked remove the steamer, but do not throw the water away, you will use it to cook the Lasagna.
Drain the spinach well and place on a wooden board. Using a sharp knife, chop the cooked spinach as shown below,
and then add it to the ricotta and eggs and mix all three ingredients well with a fork.
Add salt to the water and bring it back to a boil, then start cooking the Lasagne. You will need 9 lasagne for this recipe – too many to cook in one batch. I normally cook the first 6 and then the other three while I prepare the béchamel. Be careful not to overcook the lasagna, depending on the brand you use they need to cook anything from 5 to 8 minutes. Remember to add a few drops of vegetable oil to the water to stop the lasagne from sticking together.
As soon as your first batch of Lasagne are cooked, you are ready to start preparing the dish. Cover the bottom of a flat 11 x 8 oven proof dish with the first three strips of lasagna. Then add a thin even layer of the ricotta, spinach and egg mix. Use half of the mix you have prepared.
Cover with six slices of Jarlsberg (you can use Swiss cheese if you don’t have Jarlsberg). Then cover with another three strips of Lasagne and add the remaining spinach, ricotta and egg mix, and one more layer of Jarlsberg slices.
While your last three pieces of lasagna are cooking you can prepare the béchamel sauce. For this I am linking to my previous post on béchamel sauce.
At this point you should start preheating the oven to 370 degrees Fahrenheit.
When the last pieces of lasagna are cooked, place over the top of the dish you have prepared and then cover evenly with the béchamel sauce. Lastly, sprinkle the Parmesan cheese over the entire dish.
Cook for 30 minutes, at the end of which your Lasagna should look something like this:
Leave to sit for a few minutes before serving. If you do try out my recipe, do let me know how it worked out for you.