Lasagna with Sauteed Spinach


  • 1 box of lasagna
  • 3 cups of spinach
  • 1 tbsp of olive oil
  • 2 cloves of garlic minced 
  • 1/2 cup of parmesan 
  • Salt
  • Pepper
  • 1 tbsp of basil

For the tomato sauce:

  • 15 large tomatoes
  • Salt
  • Pepper
  • 1 tbsp of paprika
  • 1 tbsp of garlic powder
  • 1 tbsp of olive oil

In a small pan, heat up the olive oil. Add the tomatoes diced, garlic powder, olive oil, salt, pepper and paprika. Cover and cook for about 30 minutes, stirring often. 

Prepare the spinach: Heat up olive oil in a large pan. Sauteed the spinach for 4-5 minutes, add salt, pepper and garlic. 

Boil the lasagna according to the packaging direction. Once they are ready, rinse them under cold water. 

In a large overproof pan previously greased, pour some sauce to cover the bottom of the pan and arrange a first layer of lasagna on top. Spread a coat of tomato sauce and a coat of spinach. Sprinkle some parmesan and cover with an other layer of lasagna. Repeat three or four times. 

Preheat the oven to 350. Cover the dish with aluminum foil. Bake for 30 min. Uncover the dish, sprinkle some more parmesan and dried basil  and bake for an additional 10 minutes. 

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