Make Ahead

#SPINACH #LASAGNA my #Caribbean favourite, #Delicious #Nutritious #Vegetarian

July  4, 2020
Photo by darrel3000
Author Notes

This has always been a favourite with friends, family and strangers. they key to making this delicious is to cook each filling separately! This recipe also requires my Green Seasoning Super Marinade, that recipe is also here on food52, just search that phrase to go to my list of recipes on here. You can make it a day or 2 in advance. Whilst this is not a #Vegan, recipe, you can substitute your favourite vegan cheddar & mozzarella cheese to make it Vegan.
One of my tricks is to add fresh tomatoes to the tomato sauce for my Lasagna. If you want to serve pasta sauce with your Lasagna, make 2 batches of the sauce or double the recipe below. Cook in the oven for 30-40 minutes depending on your oven. I grew up in Trinidad where we ate a lot of cooked vegetables for breakfast, and after I created my 4 cheese meat Lasagna a #Hindu friend asked if I could make a veggie version and this is it. So if you like this, please give this recipe a like and add it to your favorites list. and if you dont like it, write your comments on a piece of paper and put it in a bottle and throw it in the ocean :D #justkidding —darrel3000

  • Prep time 1 hour 15 minutes
  • Cook time 40 minutes
  • Serves 12
Ingredients
  • 1 pound Frozen Chopped Spinach, thawed and drained
  • 1 pound Tomato Pasta Sauce (16oz)
  • 3 medium Tomatoes, chopped
  • 1 packet Flat pasta/Lasagna pasta (at least 14 pieces)
  • 1 pound Shredded cheese MIx=Cheddar & Mozzarella, or you can grate your own. I usually get the store mix
  • 2 heads Garlic=about 20 cloves, its okay to use peeled garlic from the store, I do.
  • 1 cup Pesto=Garlic, Basil, olive oil=fresh made
  • 4 tablespoons Green Seasoning Super Marinade, recipe here on food52 | https://food52.com/recipes...
  • 1/2 Scotch Bonnet or Habanero pepper, sliced into pieces lengthwise, you can substitute 1 tablesppon red pepper flakes or any hot chillis
  • 2 cups Olive oil
  • 2 tablespoons Raw Brown Sugar=RAW
  • 2 tablespoons lime Juice (juice from 1 lime)
  • 2 tablespoons Sea salt or to taste
In This Recipe
Directions
  1. begin by putting the frozen spinach in a colander to thaw out and drain. Then make the pesta, 12 cloves Garlic, 1 cu olive oil, 1 bunch fresh basil (blend together until finely chopped) set aside. Make the green seasoning and set aside (you can make a big batch and keep it in the fridge its very versatile you can put it on everything). also crush about 10 cloves garlic (4 tablespoons) either in a mortar & pestle for food processor, DO NOT SLICE ONION OR CHOP WITH YOUR KNIFE, IT MUST BE CRUSHED OR SHREDDED!
  2. Now we cook the spinach, in an Iron Pot or dutch oven, heat 1/4 cup olive oil on medium heat, add the about 2 tablespoons crushed garlic, saute fro about 3 minutes just as they begin to get some color add the drained Spinach, toss and let cook for 5 minutes turning 2 times, then add 2 tablespoons green seasoning and toss thoroughly, about 2 minutes, let cook fro 10 minutes turning about every 2 minutes to prevent burning. set aside in a bowl. at this point also have your shredded cheese ready in bowl with a tablespoons for layering later when you assemble the lasagna.
  3. Pasta Sauce, now in the same pot after rinsing or another pot, heat 1/2 cup olive oil, add scotch bonnet pepper and let steep in the oil for 4 minutes, then remove them, add 2 tablespoons crushed garlic let saute for 3 minutes, then add chopped tomatoes and saute for 7 minutes tossing 2-3 times, then add your Jar (16oz) of tomato/pasta sauce, also add the cup of pesto, add 2 tablespoons Raw cane sugar and lime juice, toss thoroughly, cover and let simmer on medium/low heat for 15 minutes, turning every 3 minutes. turn off heat and set aside. ALSO boil pasta flats for about 5 minutes just to get them soft and pliable, add some olive oil to the water, remove them from the water and lay them out on a chopping board next to your baking pan or double foil pan, try to keep them individual.
  4. ASSEMBLE LASAGNA in your baking pan (or 2 doubled 1/2 foil pans), add 2 potspoons of pasta sauce add your first layer of boiled pasta, (should be 3 pieces), spread 2 potspoons of the cooked spinach, then spread 2 potspoons of the pasta sauce, then spread 2 tablespoons of the cheese mix, add another layer of pasta flats and repeat (spinach, sauce, cheese, pasta), you should be able to do this 4 times/4 layers, then at the top add a layer of pasta flats, spread some sauce and top it with the remaining cheese mix. tent your pan with foil and bake for 30-40 minutes (at 375 Fahrenheit), most ovens would be 40 minutes, remove the foil tent after the first 20 minutes.
  5. remove baked lasagna to your counter-top/table-top and let sit for 30 minutes, then slice and serve. You may top it with shredded or sliced Parmesan. slice into 12 pieces, cut twice lengthwise and 3 times crosswise (12 pieces). You can also cut 2 times crosswise for larger pieces (9 pieces). ENJOY! So if you like this, please give this recipe a like and add it to your favorites list. and if you dont like it, write your comments on a piece of paper and put it in a bottle and throw it in the ocean :D LOL

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