Spinach and Ricotta Lasagna
Layers of pasta, fresh spinach, creamy ricotta cheese, and homemade marinara sauce.
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Ingredients
- 12 sheets Fresh lasagna sheets
- 1 pound Fresh baby spinach
- 24 ounces Whole milk ricotta cheese
- 28 ounces San Marzano canned tomatoes
- 2 cups Fresh mozzarella cheese, shredded
- 1 cup Parmigiano-Reggiano, grated
- 1 large Egg
- 4 cloves Garlic cloves, minced
- 1/2 cup Fresh basil leaves
- 3 tablespoons Extra virgin olive oil
- 1/4 teaspoon Ground nutmeg
- 2 tablespoons Unsalted butter
Instructions
- 1
Prepare the marinara sauce by sautéing half the garlic in olive oil, adding crushed San Marzano tomatoes and basil, then simmering for 30 minutes until thickened.
- 2
Sauté the fresh spinach in butter and the remaining garlic until wilted, then place in a clean kitchen towel and squeeze out every drop of excess moisture.
- 3
Finely chop the drained spinach and fold it into a mixing bowl with the ricotta, beaten egg, half the Parmigiano-Reggiano, and the nutmeg.
- 4
Blanch the fresh pasta sheets in boiling salted water for 60 seconds, then immediately shock in an ice bath and pat dry with lint-free towels.
- 5
Spread a thin layer of marinara on the bottom of a 9x13 baking dish, followed by a layer of pasta sheets without overlapping.
- 6
Spread a thick, even layer of the ricotta-spinach mixture over the pasta, top with a sprinkle of mozzarella and a drizzle of sauce.
- 7
Repeat the layering process until all ingredients are used, finishing with a generous layer of mozzarella and the remaining Parmigiano-Reggiano.
- 8
Bake at 375°F (190°C) for 35-40 minutes until the top is deeply golden and bubbling, then let rest for 15 minutes before slicing to ensure clean layers.
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