Hey Parents, Happy Friday! Here is a POPULAR recipe we made recently in the Kids Can Cook Inner Circle. It’s a simple and flavorful lasagna….but it’s also got spinach for extra vitamins and fiber AND the sauce is from scratch so it’s not loaded with sugar, preservatives and extra fat like most bottled sauces.
Next week are our April lessons of the Kids Can Cook Inner Circle 10 amazing recipes. To see the recipes we’re making like: Greek Beef & Veggie Shish Kabobs, Homemade Pita Bread, Vanilla & Chocolate Gelato from scratch, Thai Spring rolls and MORE. Click Here and join today
Classic Lasagna with Spinach, Tomatoes and Ricotta
This vegetarian dish perfectly combines rich Italian flavors and delicious melted cheese to form one of the most popular pasta dishes of all time.
Active Time: 20 min Start to Finish: 60 min Serves: 6
1lb lasagna noodles
8 oz fresh spinach
4 cloves garlic, chopped
½ onion, chopped
1 28-oz can crushed tomatoes
1 tsp sugar
1 lb whole milk ricotta cheese
2 cups mozzarella cheese, freshly grated
¼ cup Italian parsley, chopped
Extra-virgin olive oil
Kosher salt and freshly ground pepper
Preheat the oven to 350°F.
Bring a large pot to a boil with water, season with 2 Tbs salt and add lasagna noodles, cooking for 7-9 minutes according to the package’s instructions. Drain and remove to a plate.
In a large pan over medium heat, add 1 Tbs olive oil, spinach and cook for 2 minutes until wilted. Remove from the heat to a colander and let drain for 5 minutes. Squeeze out any mixture with your hands and lightly chop the cooked spinach.
In a medium-sized pot over medium heat, add 2 Tbs olive oil, add onion and cook for 4-5 minutes, then add garlic and cook for 1 minute. Add tomatoes, sugar, 1 tsp salt and pepper, bring to a boil and let simmer for 5-15 minutes. Taste and adjust seasoning as needed.
Lightly coat a 9”x13’’ baking dish in olive oil. Place about ¼ cup of sauce and top with 1/3 of the lasagna noodles, then top with. 1/3 of the spinach,1/3 of the ricotta and 1/3 of the mozzarella. Repeat with another layer of noodles, sauce, spinach, ricotta and mozzarella. Finish with a final layer of noodles, sauce, spinach, ricotta and mozzarella.
Place into the oven and bake for 35-45 minutes until golden and bubbling. Let cool for 10-15 minute before slicing and servings, topped with fresh parsley.
If you like lasagna, you’ll love our April classes making Greek Beef & Veggie Shish Kabobs, Homemade Pita Bread, Vanilla & Chocolate Gelato from scratch, Thai Spring rolls and MORE (10 recipes total) as your child develops culinary confidence. Click here to join today
Chef Eric Horwitz