Description
A delicious layered lasagna made with fresh ingredients and cheeses.
Ingredients
Scale
- 9 ounces no-boil lasagna noodles
- 1 batch fresh pasta dough
- 1 Tablespoon unsalted butter or olive oil
- 3 Tablespoons shallot (finely chopped)
- 4 cloves garlic (minced)
- Pinch red pepper flakes
- 8 ounces fresh spinach leaves (roughly chopped)
- 15 ounces whole milk ricotta cheese
- ¾ cup shredded parmesan cheese (divided)
- 1 ½ cups shredded mozzarella cheese (divided)
- ½ teaspoon fine sea salt
- Freshly ground black pepper (to taste)
- Pinch ground nutmeg
- 1 egg (slightly beaten)
- 2 ¼ cups Homemade Tomato Sauce (or jarred marinara; more as desired)
Instructions
- Roll pasta dough into sheets to the second to thinnest setting, and cut them to fit the size of your pan.
- Bring a large stockpot full of salted water to a boil; par-cook the noodles for approximately 30 seconds, until they float. Transfer directly to an ice bath, then remove and set them to dry on a tea towel or paper towels until ready to assemble.
- If using no-boil (oven-ready) dried lasagna noodles, there’s no prep needed!
- Preheat oven to 375°F. Grease an 8×8 or 9×9 baking dish (glass or ceramic) with softened butter or cooking spray. Set aside.
- In a large skillet, melt butter over medium-high heat. Add chopped shallot and cook for 2-3 minutes. Add garlic and continue to cook for 1-2 minutes.
- Season with red pepper flakes, salt, and pepper to taste. Add chopped spinach to skillet, stir to coat, and remove from heat as spinach wilts.
- Transfer to a fine-mesh strainer and press to release all liquid from the spinach. Set aside to drain and cool.
- In a medium bowl, stir together ricotta, ½ cup parmesan cheese, ¾ cup mozzarella cheese, fine sea salt, black pepper, and nutmeg. Taste test and then stir in the egg.
- Once the spinach has drained and cooled, stir it into the ricotta mixture.
- Spread ¼ cup of tomato sauce across the bottom of the prepared baking dish. Place the first layer of lasagna sheets on the sauce and top with approximately ⅓ of the ricotta mixture (for a three-layer lasagna). Then sprinkle on an additional ¼ cup shredded mozzarella and ½ cup tomato sauce.
- Continue with two more full layers: pasta, ricotta, mozzarella, and sauce. Once the three layers are set, top with a final layer of pasta and tomato sauce.
- Sprinkle the remaining mozzarella cheese (~1/3 cup) and remaining parmesan (~1/4 cup) on top.
- Cover the pan with foil and bake for 25 minutes. Remove foil and continue baking for 20-30 additional minutes, until golden brown and bubbly around the edges.
- Let sit for 10-15 minutes, then cut slices and serve. Garnish with additional parmesan cheese and fresh basil as desired.
Notes
- Garnish with fresh basil.
- Adjust salt and pepper to taste when preparing the ricotta mixture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg