In a house divided between the veggie lovers and the meat eaters, there’s only one sure-fire way to make sure everyone gets fed: Make two lasagnas. And for the people like me who love food in all shapes and sorts, you get to eat two different lasagnas! Win-Win.
When we invited the Hunt family over for dinner earlier this fall, this is exactly what we did. Everyone seemed to love both. So, since there are a million recipes on the interwebs for the meaty lasagnas, here is Jacob’s mom’s recipe for the spinach! Good for the veggie lovers, the meat lovers, and the community passing the two around the table 🙂
Side note: Don’t you love the thought of stealing others’ recipes? Especially if you know it is something they have made time and time again? It’s like you are borrowing a piece of their heart. A memory they have. Something they trust in. Shout out to the Curry family, and here is a recipe I believe you can trust in, too:
What We Served: Spinach Lasagna
6 oz. can tomato paste
15 1/2 oz. can tomato sauce
2 1/2 cups water
2 eggs, beaten
16 oz. ricotta cheese
10 oz. package frozen chopped spinach- thawed and drained
1/2 cup Parmesan cheese
2 pkg. mozzarella cheese slices
Combine spaghetti sauce mix, tomato paste, tomato sauce, & water in saucepan. Bring to boil over medium heat. Remove from heat, set aside.
Spread 1 cup tomato sauce mixture in a lightly greased13 x 9 x 2 inch baking dish. Layer half each of lasagna noodles, spinach mixture, mozzarella cheese, and tomato mixture; repeat layers. Sprinkle with remaining Parmesan cheese.
Cover dish securely with aluminum foil. Bake @ 350 for 1 hour. Let lasagna stand 10 minutes before serving.
This dish is easy to make and great for combating the Monday blues! What are you serving tonight?