Spinach and Tomato Lasagna

From Cook's Country
December/January 2012
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 to chop the spinach and to smooth out the ricotta cheese. The final secret for extra spinach flavor is using some of the spinach liquid but not enough to make the lasagna watery. We nixed the traditional creamy béchamel in favor of a fresh, herb-flecked tomato sauce but still layered in plenty of mozzarella and Parmesan for added richness.
Serves 8 to 10

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