Ricotta & Spinach Lasagna

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese can provide a similar creamy texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat, while provolone is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor without dairy, while grana padano is a cost-effective alternative.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is more nutrient-dense, while frozen spinach is often less expensive and convenient.

Start by making the classic napolitan sauce.

Preheat a small pot on medium to high heat and add olive oil.

Add minced garlic and brunoise onions to the pot and sweat for a few minutes until softened and translucent.

Add 2 cans of plum or crushed tomatoes and fill half a can with water to rinse out the flavor.

Season with salt and fresh ground black pepper, and crush the tomatoes with a wooden spoon.

Once boiling, add 1 teaspoon of dried oregano and lower the temperature to medium heat to simmer and reduce.

While the sauce simmers, prepare the lasagna filling.

In a bowl, use 500 grams of ricotta cheese and set aside.

Defrost frozen spinach, then squeeze out excess moisture.

In a preheated sautéing pan, add olive oil, garlic, and onion, and sweat until translucent.

Add the defrosted spinach to the pan and mix with the vegetables, seasoning with salt and fresh ground black pepper.

Turn off the heat and add the ricotta cheese to the spinach mixture, mixing until combined.

Add a pinch of grated nutmeg and transfer the mixture to a bowl.

Grate half a stick of parmesan cheese into the bowl and mix it with the ricotta spinach mixture, tasting for seasoning and adjusting with more salt and pepper if needed.

Check the sauce; if it has reduced by half, crush any large tomato pieces and add a pinch of baking soda to balance acidity.

Prepare the baking dish (28x20 cm) by laying a few scoops of sauce at the bottom to prevent sticking.

Add a layer of lasagna pasta, cover with more tomato sauce, and ensure the pasta is moist.

Add a good amount of ricotta spinach filling, spreading it evenly, then sprinkle grated mozzarella and parmesan cheese on top.

Press down with another pasta sheet and repeat the layering process until all filling is used.

Cover the top layer with the remaining sauce and cheese, ensuring every piece is covered.

Cover the lasagna with aluminum foil and bake in a preheated oven at 180 degrees Celsius for 30 minutes.

Remove the aluminum foil, turn the oven to maximum, and bake until the cheese is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens