Name: Ricotta and Spinach Lasagna
Prep time: 45 min
Cook time: 1 h 5 min
Total time: 1 h 50 min
Yield: 6 to 8
Ingredients: 1 onion, finely chopped; 2 garlic cloves, finely chopped; 3 tbsp (45 ml) olive oil; 2 cans (28 oz/796 ml each) plum tomatoes, crushed; ½ tsp dried oregano; 18 cups (420 g) baby spinach; 2 garlic cloves, finely chopped; 2 tbsp (30 ml) olive oil; 1 lb (450 g) ricotta cheese; ¾ cup (55 g) fresh Parmesan cheese, finely grated; ¼ cup (60 ml) 35% cream; Nutmeg, freshly grated, to taste; 15 lasagna noodles, cooked al dente and lightly oiled; 2 ½ cups (250 g) mozzarella cheese, grated; ¼ cup (20 g) fresh Parmesan cheese, finely grated

Ingredients

Tomato Sauce

1 onion, finely chopped
2 garlic cloves, finely chopped
3 tbsp (45 ml) olive oil
2 cans (28 oz/796 ml each) plum tomatoes, crushed
½ tsp dried oregano

Filling

18 cups (420 g) baby spinach
2 garlic cloves, finely chopped
2 tbsp (30 ml) olive oil
1 lb (450 g) ricotta cheese
¾ cup (55 g) fresh Parmesan cheese, finely grated
¼ cup (60 ml) 35% cream
Nutmeg, freshly grated, to taste

Lasagna

15 lasagna noodles, cooked al dente and lightly oiled
2 ½ cups (250 g) mozzarella cheese, grated
¼ cup (20 g) fresh Parmesan cheese, finely grated

Preparation

Tomato Sauce

In a pot over medium heat, soften the onion and garlic in the oil for 5 minutes. Add the tomatoes and oregano. Bring to a boil. Simmer for 15 minutes. Season with salt and pepper. Set aside.

Filling

Meanwhile, in a large pot over medium-high heat, soften the spinach and garlic in the oil for 2 minutes or until the spinach has wilted. Transfer to a strainer and press out the liquid. Let cool. Coarsely chop.
In a bowl, combine the spinach with the remaining ingredients. Season with salt and pepper. Set aside.

Assembly

With the rack in the middle position, preheat the oven to 375°F (190°C).
Cover the bottom of a 13 x 9-inch (33 x 23 cm) baking dish with 1 cup (250 ml) of the tomato sauce. Cover with a layer of noodles. Cover with 1 ½ cups (375 ml) of the sauce, 1/4 cup (25 g) of the mozzarella and 2 tbsp of the Parmesan. Cover with another layer of noodles and half of the spinach filling. Repeat the last two steps. Finish off with the remaining noodles and tomato sauce. The lasagna can be frozen at this point. Top with the remaining mozzarella. Place the dish on a baking sheet.
Bake for 35 minutes (see note). Finish off under the broiler, if desired. Let sit for 15 minutes before serving.

Note from Ricardo

If you assemble and refrigerate the lasagna in advance, add 10 minutes to the cooking time.

Ricotta and Spinach Lasagna

Categories

Ingredients

Tomato Sauce

Filling

Lasagna

Preparation

Tomato Sauce

Filling

Assembly

Note from Ricardo

Personal Note