I added traditional curry spice for a Trini twist, as well as roasted garlic, tomatoes, and extra cheese and sauce to make it super gooey, spicy, and delicious. I hope you like the recipe as much as I did, and thank you for the wonderful inspiration I get from your site!“Rachel R
RACHEL’S TRINI CURRY SPINACH LASAGNA BAKE
12 oz. rotini pasta
2 tablespoons vegetable oil
1 bunch spinach, rinsed and dried
1 small onion, diced
1/4 cup salted butter
1/4 cup flour
1 teaspoon salt
½ teaspoon pepper
1 teaspoon curry powder
2 cups milk
¾ cup ricotta cheese
1 bulb garlic, roasted and mashed
3 medium ripe tomatoes, diced
2 cups grated cheddar cheese
Preheat oven to 350 degrees. Liberally grease a 9×13 pan.
Heat a large pot of salted water to boiling, and cook noodles according to directions on the back of the package. Drain and rinse.
Add oil to a medium pot over medium heat. Add onion and spinach to the pot and cook, stirring, until onion is tender and spinach is wilted, 5-6 minutes. Add butter to the pot with the spinach and onions. Once butter is completely melted, add in flour and cook, stirring continuously, for 1 minute. Pour in salt, pepper, curry, and milk and cook, stirring constantly, until sauce thickens.
Remove pan from heat and stir in ricotta cheese until no lumps remain. Add mashed garlic, tomatoes, and 1 ½ cups of cheddar cheese and stir again until combined.
Pour cooked noodles into 9×13 pan. Pour sauce mixture over noodles and toss until noodles are coated in sauce and ingredients are evenly distributed. Sprinkle remaining cheddar cheese on top of casserole.
Place casserole in oven and bake 30-35 minutes, until cheese is melted and casserole is bubbly. Remove from heat and let sit 5-10 minutes before eating.