Authentic Spinach Lasagna with Ricotta

You shouldn't miss the chance to try real Italian Spinach and Ricotta Lasagna with Tomato Sauce! Everyone in the family will love this recipe, which is made with healthy foods.

Ingredient

– 12 to 16 dried lasagna pasta (also use no boil if desired) – 3 to 4 cups sugo al pomodoro – 2 tablespoons extra virgin olive oil – 3 cups (1 ½ pounds fresh) spinach, cooked (steamed or sautéed, liquid removed) – 32 oz (2 LB) cups whole milk ricotta – 1 egg – 1 tsp fresh ground nutmeg (optional) – 1 ½ cups coarsely grated mozzarella cheese (extra for top) – 2 cups grated Parmegiano (extra for top) – 6 fresh basil leaves, torn with hand – Salt and freshly ground black pepper

Direction

Start with a 400-degree oven. Make tomato sauce (Sugo al Pomodoro). Set aside. Saute or steam spinach to remove liquid. Cool completely. Cut into small pieces. 

Step 1

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Combine ricotta, egg, parmigiano, nutmeg (if using), and basil in a large bowl.  Mix spinach with ricotta after cooling. Bring a large pot of salted water to boil. (skip 5-6 for no-boil noodles)

Step 2

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Cook 6 dried pasta noodles at a time until tender but underdone (they will finish cooking as the lasagna bakes). Reserve in a bowl of cold water until use. This keeps pasta from sticking.  

Step 3

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Grease a 9X13 rectangular baking dish with olive oil and spread a large dollop of tomato sauce around the bottom. Line the dish with 4-5 pasta sheets. Apply tomato sauce, one-third spinach and ricotta mixture, and one-third grated mozzarella. 

Step 4

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Add salt and pepper to taste. Repeat layers three times. Top with extra cheese. The lasagna can be made ahead, wrapped tightly, and refrigerated or frozen for a day. 

Step 5

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Bake for 35 minutes until lasagna is bubbling and cheese is melted and lightly browned. Let cool for a few minutes before serving, or cover and refrigerate for up to 3 days or freeze.

Step 6

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also see

also see

Italian Sausage Meatballs Recipe