Spinach and Tomato Lasagna
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.
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...