Description
Homemade spinach and ricotta lasagne delivers classic Italian comfort with layers of creamy ricotta, tender spinach, and rich tomato sauce nestled between delicate pasta sheets. Cheese lovers and pasta enthusiasts will savor this hearty Mediterranean-inspired dish that promises a satisfying culinary experience.
Ingredients
Scale
Pasta and Cheese:
- 12 lasagna pasta sheets (or no-boil)
- 32 ounces (907 grams) whole milk ricotta
- 1.5 cups (170 grams) grated mozzarella
- 2 cups (200 grams) grated Parmigiano
Vegetables and Herbs:
- 3 cups cooked, drained spinach
- 6 basil leaves
Seasonings and Liquids:
- 3/4 cups sugo al pomodoro
- 2 tablespoons olive oil
- 1 egg
- 1 teaspoon nutmeg (optional)
- Salt
- Pepper
Instructions
- Warm the oven to 375F (190C) to prepare for baking the lasagne.
- If using traditional pasta sheets, gently boil them until slightly tender, then drain and set aside to cool.
- Create a creamy filling by blending ricotta with finely chopped spinach, whisked egg, a delicate sprinkle of nutmeg, and season with salt and pepper until well combined.
- Construct the first layer in a deep baking dish by spreading a thin base of tomato sauce to prevent sticking.
- Carefully arrange pasta sheets over the sauce, covering the entire surface evenly.
- Spread a generous layer of the ricotta-spinach mixture across the pasta, ensuring uniform coverage.
- Sprinkle a handful of grated cheese and torn fresh basil leaves over the ricotta layer.
- Repeat the layering process: sauce, pasta, ricotta mix, cheese, and basil, building height and flavor with each addition.
- Complete the final layer with a generous coating of sauce and an extra handful of cheese on top.
- Cover the lasagne with aluminum foil and bake for 25 minutes to allow flavors to meld.
- Remove the foil and continue baking for an additional 15 minutes until the top turns golden and slightly crispy.
- Remove from oven and let the lasagne rest for 10 minutes, allowing it to set and cool slightly.
- Slice into portions and serve while still warm, revealing beautiful layered edges.
Notes
- Select fresh, high-quality spinach for vibrant flavor and maximum nutrients.
- Use whole milk ricotta for creamier, richer texture and better binding.
- Squeeze excess moisture from spinach to prevent watery lasagne layers.
- Swap regular pasta with gluten-free lasagne sheets for celiac or gluten-sensitive diets.
- Consider adding roasted garlic or pine nuts for extra depth and complexity.
- Make vegetarian version more protein-rich by incorporating tofu or lentils in filling.
- Allow lasagne to rest fully before cutting to help layers set and maintain structure.
- Freeze individual portions for convenient meal prep and future quick dinners.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 408
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 85 mg