How can I prevent my tomato and spinach lasagna from becoming watery?

To avoid a watery lasagna, thoroughly drain any frozen spinach before using and squeeze out excess moisture. Use well-drained canned or fresh tomatoes and avoid over-saucing the layers. Cook the noodles properly and drain them well, or use no-boil noodles with extra sauce liquid to compensate. Cover the lasagna during baking to keep moisture balanced, then uncover near the end to allow excess liquid to evaporate and the top to brown.

Can I substitute ricotta cheese for cottage cheese in tomato and spinach lasagna?

Yes, ricotta cheese can be used instead of cottage cheese and will create a creamier texture. Ricotta has a smoother, milder flavor and blends well with spinach and tomato sauce. Make sure to drain any excess liquid if using cottage cheese to prevent sogginess when swapping cheeses.

Is it necessary to cook lasagna noodles before assembling tomato and spinach lasagna?

Generally, cooking lasagna noodles before assembling leads to better texture and layering. Boil noodles until al dente and drain well before layering. However, using no-boil noodles is an option if you add extra sauce liquid and keep the lasagna tightly covered during baking to ensure proper hydration.

Can I add meat to tomato and spinach lasagna, and what types work best?

Yes, adding ground beef or turkey is a popular way to add protein and depth of flavor. Brown the meat separately before mixing it with the tomato sauce to ensure it’s fully cooked and flavorful. This addition turns the dish into a heartier meal without overpowering the spinach and tomato.

Does tomato and spinach lasagna freeze well for meal prep?

Tomato and spinach lasagna freezes well and makes a convenient meal prep option. Freeze it before baking for best texture and flavor retention. Wrap it tightly to prevent freezer burn and thaw in the refrigerator overnight before baking. Baked leftovers also reheat well in the oven or microwave.

Tomato and Spinach Lasagna with Steak and Shrimp Layers

Name: tomato and spinach lasagna
Prep time: 1 h 10 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: – 12 no-boil lasagna noodles for base structure; – 4 cups tomato sauce for moisture; – 1 tablespoon olive oil for sautéing and greasing; – 2 to 3 cloves garlic, minced for aromatic depth; – 4 to 5 cups fresh spinach for color, texture, and nutrients; – 2 cups cottage cheese for protein filling; – 2 large eggs to bind cheese mixture; – 1/4 cup ground flaxmeal to improve texture; – 1 teaspoon dried oregano for herb flavor; – 1 teaspoon Italian seasoning for balanced seasoning; – Tiny dusting nutmeg for flavor depth; – Squeeze of lemon juice to brighten flavors; – 1/2 cup grated Parmesan cheese to sharpen notes; – 3 to 4 cups shredded mozzarella cheese for gooey finish; – Salt and freshly ground black pepper; – Fresh basil leaves torn for herbal brightness; – Fresh parsley and additional Parmesan cheese for garnish

Description

🍅 Tomato and Spinach Lasagna offers a nutritious, creamy, and flavorful meal packed with fresh spinach and rich tomato sauce.
🥬 This layered dish combines protein, fiber, and calcium for a satisfying comfort food perfect for families or gatherings.

Ingredients

– 12 no-boil lasagna noodles for base structure

– 4 cups tomato sauce for moisture

– 1 tablespoon olive oil for sautéing and greasing

– 2 to 3 cloves garlic, minced for aromatic depth

– 4 to 5 cups fresh spinach for color, texture, and nutrients

– 2 cups cottage cheese for protein filling

– 2 large eggs to bind cheese mixture

– 1/4 cup ground flaxmeal to improve texture

– 1 teaspoon dried oregano for herb flavor

– 1 teaspoon Italian seasoning for balanced seasoning

– Tiny dusting nutmeg for flavor depth

– Squeeze of lemon juice to brighten flavors

– 1/2 cup grated Parmesan cheese to sharpen notes

– 3 to 4 cups shredded mozzarella cheese for gooey finish

– Salt and freshly ground black pepper

– Fresh basil leaves torn for herbal brightness

– Fresh parsley and additional Parmesan cheese for garnish

Instructions

1-First Step: Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente, then drain and lay them flat to prevent sticking.

2-Second Step: While noodles cook, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add fresh spinach and cook until just wilted. Season with salt and pepper. Remove from heat.

3-Third Step: In a food processor or blender, blend cottage cheese until mostly smooth. Transfer to a mixing bowl. Add eggs, ground flaxmeal (if using), oregano, Italian seasoning, nutmeg, lemon juice, Parmesan cheese, salt, pepper, and the sautéed spinach (with basil if using). Stir gently to combine.

4-Fourth Step: Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray. Spread a few spoonfuls of tomato sauce over the bottom. Arrange 3 noodles over the sauce. Spread about 1 cup of tomato sauce on noodles, then layer 1 cup of the spinach-cheese mixture, followed by 3/4 cup shredded mozzarella. Repeat layering two more times, finishing with noodles, sauce, and mozzarella on top.

5-Final Step: Cover the dish tightly with foil, greased on the cheese side to prevent sticking. Bake for 40 minutes, then remove foil and bake an additional 10 minutes to brown the cheese. For a golden bubbly crust, broil for a few minutes if desired. Let rest for 15 minutes before slicing. Garnish with fresh parsley and additional Parmesan before serving.

Notes

🥄 Blend cottage cheese for creamier texture and better layering.
🌿 Ensure spinach is thoroughly drained to avoid a watery lasagna.
🧀 Use good quality whole milk ricotta if substituting and strain excess moisture.

Prep Time: 20 minutes
Baking time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Trans Fat: 0 g

Keywords: tomato and spinach lasagna, creamy lasagna, vegetarian lasagna, cheesy spinach dish