Spinach and Ricotta Lasagna - Easy Freezer Meal

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

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

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option while grana padano is a more affordable cheese.

lasagna noodles

🥗Healthier: whole wheat lasagna noodles

💰Cheaper: regular pasta

Whole wheat noodles add fiber while regular pasta is often cheaper.

Heat 1 tablespoon of olive oil in a pan over medium to medium-low heat.

Add chopped onion to the pan and sweat until translucent and slightly golden.

Add minced garlic to the pan and cook until fragrant.

Add 4 cans of diced tomatoes to the pan; bring to a boil then reduce to low and simmer for 20-25 minutes.

In a mixing bowl, combine 1 cup of ricotta cheese, 1 cup of chopped spinach, 1/2 cup of parmesan cheese, 2 large eggs, salt, and black pepper; mix well.

Cover the ricotta filling with cling film and refrigerate until needed.

After the sauce has thickened, season with salt and pepper; if the sauce is too acidic, add a teaspoon of sugar.

Add cream to the sauce and mix well; taste and adjust seasoning if necessary.

Prepare disposable aluminum foil pans for assembly.

Start layering by spreading a ladle of sauce at the bottom of the pan.

Layer lasagna sheets over the sauce, then add a layer of the ricotta filling, followed by more sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens