I christened a new cookbook’s recipes tonight by making Spinach Lasagna. We had a huge bunch of fresh spinach in the fridge that needed using up so this recipe was perfect. I didn’t have any tomato paste so I just stuck with the tomato sauce and stewed tomatoes. I used ricotta cheese, shredded mozzarella and split 8 lasagna noodles in half to make 3 layers. I had pre-cooked the noodles for 4 minutes in boiling water. For the last 10 minutes in the oven, I removed the foil and let the top brown.

Ready to go in the oven ©EverydayCookingAdventures 2012

It came out looking fabulous and enough for at least 2 more meals!  I didn’t miss the meat and actually if I didn’t know there was no meat in it, I wouldn’t have even thought twice about it. The lasagna comes out with a lot of dimension and fills you right up. Here’s my lasagna:

©EverydayCookingAdventures 2012