Cheese Lasagna Recipe S3 Ep347

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese can be a less expensive option.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded cheese blend

Part-skim mozzarella reduces fat, while a blend can be more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor without dairy, while pecorino is often cheaper.

Start by making fresh pasta: mix 2 cups of flour, 2 eggs, 1 tablespoon to 1.5 tablespoons of olive oil, and 0.5 to 1 teaspoon of salt in a bowl using a fork.

Let the pasta rest for at least 30 minutes to 1 hour to prevent shrinking while rolling.

Roll out the rested pasta into sheets, dividing the dough in half for easier handling.

Prepare the marinara sauce by mixing 12 ounces of tomato paste with 1 to 2 cups of white wine, adding basil, oregano, and salt, then simmer for about 10 minutes until thin.

Finely chop 1.5 to 2 cups of fresh spinach and mix it into 1.5 pounds of ricotta cheese using a fork until well combined.

Spread a layer of the thin marinara sauce on the bottom of a baking dish.

Layer fresh pasta sheets over the sauce, followed by a layer of the ricotta mixture, then a layer of shredded mozzarella cheese.

Repeat the layering process: add more pasta, marinara sauce, ricotta mixture, and mozzarella cheese until all ingredients are used, finishing with a layer of pasta, marinara sauce, and sprinkle with 0.5 pounds of shredded Parmesan cheese on top.

Place the assembled lasagna in the oven at 350°F (175°C) and bake until the center reaches 150°F to 165°F, approximately 30 to 45 minutes.

Let the lasagna cool for 20 to 30 minutes before slicing to allow it to firm up.

Cooking Techniques

Equipment Needed

Allergens