Go Back
Print

Spinach And Ricotta Lasagna

Creamy, rich and delicious. With a good amount of three different cheeses you will not miss the meat.

Ingredients

  • 1/4 cup EVOO-Extra Virgin Olive Oil Plus more for the pan
  • 5 Cloves Garlic Finely chopped
  • 1 28 oz. Can whole peeled tomatoes I prefer Cento San Marzano's.
  • 1 tsp. Kosher salt, divided 1/2 tsp. for the red sauce, 1/2 tsp. for the cheeses
  • 1/4 tsp. Crushed red pepper flake
  • 1 tsp. Dried basil For the red sauce
  • 1 tsp. Dried oregano For the red sauce
  • 1 16 oz. Frozen, chopped spinach, thawed, drained and well squeezed OR One 16 oz. package fresh spinach, steamed until just wilted, cooled and well squeezed.
  • 1 16 oz. Whole-Milk Ricotta
  • 4 oz. Cream cheese At room temperature
  • 5 oz. Grated parmesan More for serving
  • 1 Egg, slightly beaten
  • 1 1/2 cups Heavy cream
  • 1/4 tsp. Freshly ground black pepper More or less to your liking
  • 15 Lasagna Noodles; Do not use No-Boil noodles 15 is not an exact number. You want enough noodles to completely cover each layer.

Instructions

  • Preheat oven to 375 degrees F.
  • Grease a 9x13" baking dish with olive oil.
  • Heat 1/4 cup oil in a saucepan over medium heat. Add the garlic and cook, stirring until the garlic becomes fragrant and a little brown around the edges--about 2 minutes.
  • Add tomatoes and red pepper flakes and crush the tomatoes with a wooden spoon or rubber spatula to break them up and make a mostly smooth sauce.
  • Season with 1/2 tsp. Kosher salt and cook down on low heat until the flavors come together--about 30 minutes. Transfer to a heat-proof 4 cup glass measuring cup and stirring constantly add water to make 4 cups of sauce or to the correct consistency.
  • Meanwhile mix ricotta, cream cheese, slightly beaten egg and 5 oz. parmesan in large bowl to combine well. Add the spinach in batches and stir until completely combined. Then mix in 1 1/2 cups heavy cream. Season with 1/2 tsp. Kosher salt and black pepper.
  • Pour a scant cup of tomato sauce in the bottom of the oiled 9x13" pan and spread into a thin layer just to coat.
  • Place noodles over the red sauce to completely cover. You may need to carefully break the noodles to fit evenly into the baking dish.
  • Spread 1 cup (or to cover) spinach/cheese mixture over the first layer of noodles. Cover the spinach/cheese sauce with another 1/2 cup scant red sauce.
  • Keep repeating layers until both red sauce and spinach/cheese sauce is finished. Top with 5 oz. parmesan cheese. Cover with foil and bake lasagna for 45 minutes. Heat broiler. Uncover and broil top until it is golden--about 4 minutes. My top got a little dark, but because this lasagna is so creamy and cheesy it did not matter.

Notes

If you are making the lasagna ahead. Assemble the dish, cover tightly with foil and freeze. Bake, covered in a 375 degree oven for 45 minutes. Uncover and bake 10 more minutes. Broil 3-4 minutes.