culinary review
   
   

Vegetarian Spinach and Tomato Lasagna

Last Modified: 05/30/10
First Published: 10/12/07
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Views: 5870

This is one of my favorite lasagna recipes. It has been a staple in myVegetarian_Lasagna family for many years and everybody always loves it. The combination of a tasty, hearty tomato sauce and spinach coupled with nutmeg and cheese is absolutely delicious. This is the kind of recipe that the true carnivore might first sneeze at, but once you serve them a piece they will love it!

Spinach and tomato sauce might not look like the most luxurious combination, but it’s something about this lasagna that makes all the pieces come together. Serve it with a nice glass of wine and a light salad on the side, either on a week night or on a festive occasion.

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Measurements
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General Info
Servings: 8
Total Cost: $9.84
Cost Per Serving: $1.23
Total Calories: 4,390
Calories/Serving: 549
IngredientVolumeMassCostCalorie
Pasta, Lasagne * 1.00 Pound $1.38 1,601
Butter, Salted 2 Tablespoons 28.00 Grams $0.13 200
Onion, Yellow Diced (1 onion) 1 Cup 160.00 Grams $0.35 67
Carrots (2 carrots) 1 1/2 Cup 192.00 Grams $0.21 78
Celery, Chopped (2 stalks) 1 Cup 120.00 Grams $0.13 17
Garlic (3 cloves) 3 Teaspoons 8.50 Grams $0.04 13
Tomato Paste 3 Tablespoons 49.50 Grams $0.19 38
Oregano Leaves, Dried, Organic 1 Teaspoon 1.00 Gram $0.04 0
Tomatoes, Diced, Generic Can (2 cans) * 28.00 Ounces $1.47 158
Bouillon Cubes, Vegetable (1 cube) * 10.00 Grams $0.22 30
Vinegar, Balsamic 2 Tablespoons 30.00 Grams $0.53 20
Salt, Table 1/2 Teaspoon 3.00 Grams $0.00 0
Pepper, White, Ground 1/2 Teaspoon 1.18 Grams $0.22 4
Spinach, Frozen (2 packs) * 480.00 Grams $1.61 113
Nutmeg, Ground 1/4 Teaspoon 0.58 Gram $0.11 3
Butter, Salted 3 Tablespoons 42.00 Grams $0.19 300
Flour, White Unbleached All Purpose 3 Tablespoons 0.80 Ounce $0.03 85
Milk, Whole 3 Cups 720.00 Grams $0.73 450
Cheese, Monterey Jack (grated) * 12.00 Ounces $2.28 1,215

Ingredients:

  • Lasagna pieces (either ready-to-cook, or pre-cooked regular)
 
Vegetable tomato sauce:
  • 2 tablespoons of butter
  • 1 large onion, or 2 small ones, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, chopped
  • 3 tablespoons of tomato paste
  • 1 teaspoon of dried herbs (herbs de Provence or a mix of basil, oregano and thyme)
  • 2 (14oz) cans of crushed tomatoes
  • 1 vegetable bullion cube
  • Salt and Pepper

Spinach:
  • 2 boxes (240 grams each) of defrosted, frozen chopped spinach
  • fresh grated nutmeg

Bechamel Sauce:
  • 3 tablespoons of butter
  • 3 tablespoons of flour
  • 3 cups of milk
  • 1 teaspoon of salt
  • fresh grated nutmeg
Cheese:
  • 12 oz of shredded cheese (I used Monterey Jack)
carrots_onion_celery

vegetablesMethod:

Vegetable tomato sauce:
Start sautéing the onion in the butter. After a few minutes add the carrots and the celery plus a pinch of salt. Sautee the vegetables for about 10-15 minutes until they start release their liquids. Now, add the chopped garlic and the tomato paste as well as the herbs. Cook for a minute or two and then add the crushed tomatoes and the bullion cube. Let simmer for about 30 minutes. Season to taste and apply a generous amount of pepper.
tomato_sauceSpinach:
Make sure the spinach is well thawed, season it with the nutmeg.
bechamel_sauceBechamel Sauce:
Melt the butter in a saucier/cassoulet and cook until nice and bubbly. Gradually whisk in the flour and cook for a minute or two to remove any “flour” taste. Once you have a nice, light roux, start adding a cup of milk at the time, whisking as you go. Once all the milk is incorporated, continue to whisk and let the sauce come up to a simmer. If your sauce is too thick, you can always add some more milk. Season with salt and nutmeg.
assemble_lasagnaAssemble:
Use a 9 x 13 pyrex dish. Start with layering it with béchamel sauce. Next add a layer of lasagna. On top of the pasta layer tomato sauce, cheese and spinach. Add another layer of pasta and do it over again (tomato sauce, cheese and spinach). Top with the last layer of pasta and finish off with béchamel sauce and cheese.
lasagnaBake in a 375 degree oven for about 40 minutes until nice and golden. Preferably let rest for about 30 minutes before cutting into. Or let it cool, place in the fridge and heat it up for later (it’s better the next day).