Spinach and Tomato Lasagna

Name: Spinach and Tomato Lasagna
Yield: Serves 8 to 10
Ingredients: 30 ounces, frozen chopped spinach; 2 tablespoons, olive oil; 1 , onion, chopped fine; 5 , garlic cloves, minced; 1/8 teaspoon, red pepper flakes; 2 (28-ounce) cans, crushed tomatoes; , Salt and pepper; 6 tablespoons, chopped fresh basil; 24 ounces (3 cups) whole-milk or, part-skim ricotta cheese; 3 ounces, Parmesan cheese, grated (1 1/2 cups); 2 , large eggs; 12 , no-boil lasagna noodles; 12 ounces, whole-milk mozzarella cheese, shredded (3 cups)

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Appears in Cook's Country December/January 2012, Cook's Country TV

So you think that lasagna with no meat and no béchamel is missing something? Think again.

SERVES8 to 10

TIME2 hours, plus 30 minutes cooling

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WHY THIS RECIPE WORKS

To make a spinach lasagna worthy of its name, the first step was simple: increase the spinach. Frozen spinach tastes just as good as fresh and cuts down on kitchen time as well. For the finest, most even texture, we use the food processor t...

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