60 minutes
A traditional lasagna recipe featuring layers of spinach and a blend of three cheeses, all baked to perfection.
Lasagna Noodles, cooked
pieces
cups
tablespoons
Spinach, cooked, squeezed dry, and chopped
cups
cups
Mozzarella Cheese, coarsely grated
cups
Parmesan Cheese, grated
cups
to taste
Black Pepper, freshly ground
to taste
1. Prep Noodles
For dried pasta, boil a large pot of salted water. For fresh pasta, cut into noodles about 3x13 inches to fit your lasagna dish. Cook dried noodles in batches for tenderness, but slightly underdone. Fresh pasta takes about a minute. Drain and spread on a towel.
2. Dish Prep
Preheat your oven to 400°F (200°C). Grease a baking dish with olive oil and spread a layer of tomato sauce on the bottom.
3. First Layer
Place four noodles in the dish, trim excess. Add tomato sauce, 1/3 of the spinach, and 1/4 of the ricotta, spreading evenly with fingers. Top with mozzarella and Parmesan. Season with salt and pepper if desired.
4. Additional Layers
Repeat step 3 twice for a total of three layers, ending with noodles. Top with the last of the tomato sauce, ricotta, mozzarella, and Parmesan. Ensure the top is well-covered with cheese.
5. Bake and Store
If prepped ahead, bring to room temperature. Bake until it bubbles and cheese is browned, about 30 minutes. Let rest before serving.
6. Store
Cool completely to refrigerate for 3 days or freeze. Reheat portions as desired.
Use fresh spinach, artisanal ricotta, fresh mozzarella, and well-aged Parmesan or Pecorino Romano for deeper flavor.
Let the lasagna rest for 15-20 minutes before slicing to allow layers to set and flavors to meld.
Begin with sauce, then noodles, ricotta, spinach, mozzarella, and Parmesan, repeating the layers and finishing with cheese on top.
Wash fresh spinach thoroughly, sauté until wilted, and squeeze out as much liquid as possible to prevent a watery lasagna.
Ensure there is enough sauce to cover them completely for proper cooking. If using traditional noodles, cook them al dente.
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