Spinach and Ricotta Lasagna

Adapted from https://ladiesoflakeshore.wordpress.com/2017/01/08/spinach-and-ricotta-lasagna/

Jacques Pepin Episode 124: Cuisine Économique

Servings: 9 points per service for 10 servings

INGREDIENTS

Tomato Sauce:

3 tablespoons olive oil
1 1/2 cups coarsely chopped onions
1 1/2 tablespoons coarsely chopped garlic
One 28-ounce can diced tomatoes
1 1/2 cups water
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper

Spinach:

One 1-pound bag baby spinach
1/8 teaspoon freshly grated nutmeg
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Ricotta Filling:

1 pound ricotta cheese
3 large eggs
1/4 cups minced scallions
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

One 9-ounce box preboiled (no-cook) lasagna noodles (16 sheets, about 7 by 3 1/2 inches)
1 cup grated Gruyere or Emmenthaler cheese (about 3 ounces)
1/4 cup parmesan cheese

STEPS

1) For the sauce: Heat the oil in a large saucepan. Add the onions and cook over high heat, stirring occasionally, for about 3 minutes. Add the rest of the ingredients, bring to a boil, and boil gently, uncovered, for 5 minutes. Set aside.

2) For the spinach: Poke a few holes in the bag of spinach with the point of a knife and cook in a microwave oven for 4 minutes. The spinach should be wilted and soft. Transfer to a bowl and mix in the nutmeg, olive oil, salt, and pepper. Set aside.

3) For the ricotta filling: Mix all the ingredients well with a whisk in a bowl until smooth. Set aside.

4) To assemble and bake the dish: Preheat the oven to 375 degrees.

5) Pour about 1 1/2 cups of the tomato sauce into the bottom of a 9-by-13-inch baking dish (about 2 inches deep). Arrange 4 sheets of the lasagna crosswise on top, overlapping them slightly. Spread half the ricotta mixture on top of the lasagna and top with another 4 sheets.

6) Spread the spinach mixture on top and cover with 4 more sheets. Spread the remaining ricotta mixture on top and cover with the last 4 lasagna sheets.

7) Pour the remaining tomato sauce on top and around the edges of the dish. (It may seem like a lot of tomato sauce, but it is needed.)

8) Finally, sprinkle both grated cheeses all over the top.

9) Cover the dish with aluminum foil and place it on a baking sheet. Bake for 45 minutes. At this point, the pasta should be cooked and tender. Remove the foil and cook for another 15 minutes to brown the top. Let rest for 10 minutes.