This recipe by Amanda Gicharu-Kemoli is meat free and offers a lighter version of a classic Italian dish. The creamy lasagna has a mild flavour that can be enjoyed by both adults and kids. If you like a little more or less spice, you can alter the pepper amounts to your liking.
3 tablespoons olive oil
2 1/4 cups chopped onion (about 2 medium)
4 garlic cloves, minced
4 cups of finely chopped spinach
1/3 cup all-purpose flour
3 cups milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper / Spanish Paprika
2 cups marinara sauce
12 sheets cooked lasagna noodles, divided
1 1/2 cups shredded mozzarella cheese
Parsley sprigs (optional)
Wooden Cooking Spoon
Dry Measuring Cup
13 x 9-inch baking dish
Preheat oven to 180°C.
Heat oil in a large pot over medium heat. Add onion; cook 10 minutes or until onion is browned, stirring occasionally. Stir in garlic and spinach. Reduce heat, cover, and cook 3 minutes or until spinach is tender. Set aside.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, salt, black pepper, and red pepper in a small saucepan, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer 1 minute, stirring frequently. Add 2 cups milk mixture to spinach mixture. Cover remaining milk mixture, and set aside.
Spread 1/2 a cup of marinara sauce in the bottom of a 13 x 9-inch baking dish evenly coated with olive oil. Arrange 3 lasagna noodles over the sauce; top with half of spinach mixture. Top with 3 lasagna noodles, 1 cup of marinara sauce, and 3/4 cup of cheese. Layer 3 more lasagna noodles, remaining spinach mixture, and remaining 3 lasagna noodles. Top with remaining marinara sauce. Pour reserved milk mixture over the top, and sprinkle with remaining 3/4 cup of cheese.
Bake at 180°C for 50 minutes or until lasagna is browned on top.
Garnish with parsley sprigs, if desired.