With some leftover crushed tomatoes in the fridge and some no-boil lasagna sheets in the pantry, I decided to try my hand at another "kitchen sink" lasagna this fall. This time, I decided to also use up some languishing frozen spinach.
Like my first attempt at an improvised lasagna, this lasagna was much better than I expected! Savory and slightly bitter from the spinach, slightly sweet from the tomato sauce, and a velvety richness from the melted mozzarella.
My ingredients were, roughly:
- 4 sheets no-boil lasagna
- 3/4 of a 28oz can of crushed tomatoes
- Most of a 10oz package of frozen spinach, defrosted in the microwave and squeezed dry
- Partial block of low-fat, low-moisture mozzarella
- Shaved parmesan on top
- Crushed red pepper, salt, and black pepper to taste
I followed a Cook's Country approach to combine the tomatoes and spinach together to form the lasagna layers, with a bit of mozzarella added on top to each layer. I was skeptical of combining the blended tomatoes with the spinach, as opposed to layering them, but it worked quite well as a substantive (and not dry) lasagna filling.
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