150 minutes
A traditional lasagna recipe featuring layers of spinach, cheese, béchamel sauce, and tomato sauce between tender sheets of pasta.
tablespoons
Fresh Mature Spinach, prepped as described
0 lb
to taste
Ricotta Cheese, whole-milk or part-skim
0 lb
Grated Mozzarella
0 oz
Basil, finely chopped
0 large
cups
cups
cups
to taste
Ground Nutmeg
optional
cups
Lasagna Sheets, dried noodles
0 packages
1. Prep the Spinach
If using fresh spinach, heat 2 tbsp oil in a skillet on high. Add half the spinach, season with salt, and sauté until tender, about 3 minutes. Transfer to a baking sheet to cool. Repeat with the remaining spinach.
2. Make the Ricotta Filling
In a bowl, mix ricotta, 6 oz mozzarella, 3 oz Parmesan, basil, and salt. Squeeze water from spinach, chop finely, and stir into cheese mixture. Adjust seasoning and set aside. (Can be made 1 day ahead.)
3. Cook the Béchamel
In a pot, melt butter over medium heat. Whisk in flour and cook on low for 15 minutes. Gradually add milk, whisking until thickened. Season with salt, pepper, and nutmeg. Cook for 10-15 minutes until smooth. (Can be made 1 day ahead.)
4. Prepare Pasta Sheets
Boil salted water. Cook pasta sheets in batches for 2 minutes. Rinse under cold water and set aside.
5. Assemble the Lasagna
Preheat oven to 400°F. Spread 3/4 cup béchamel in a 9x13-inch pan. Layer pasta sheets, ricotta filling, more pasta, tomato sauce, pasta, 1 cup béchamel, and 1/4 cup grated Parmesan. Repeat layers, ending with pasta topped with béchamel.
6. Bake the Lasagna
Cover with parchment and foil. Bake on a sheet for 40 minutes. Remove cover, add mozzarella, and bake for 20 minutes until golden. Cool for 15 minutes before serving.
Incorporate ground meats and pepperoni or Italian sausage for a hearty twist.
Use spices like cumin and chili, with black beans, corn, salsa, and spicy cheese.
Add layers of roasted zucchini, bell peppers, or mushrooms for caramelized sweetness.
Add a layer of cooked Italian sausage, prosciutto, or pancetta.
Incorporate smoked provolone, gouda, feta, or goat cheese for added depth and tang.
Use the freshest spinach, whole milk ricotta, high-quality mozzarella, and freshly grated Parmigiano-Reggiano for the best flavor.
A slow-cooked homemade tomato sauce with garlic, onions, and good-quality tomatoes can elevate the dish to restaurant quality.
Evenly distribute ingredients in each layer for a balanced bite, and start with sauce on the bottom to prevent sticking.
Add a pinch of salt, pepper, and a dash of nutmeg to each layer of ricotta and spinach for depth of flavor.
Balance the amount of ricotta for creaminess and mozzarella for stringiness, avoiding an overpowering or greasy texture.
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