Spinach and Ricotta Lasagna - Sofia Foodie Recipes

Ingredients

• Lasagna sheets (no-boil or pre-cook): 250 g / ½ lb (12-15 sheets)
• Tomato-basil sauce (Mutti or any): 280 g / 10 oz (1 small jar)
• Baby spinach: 100 g / 3.5 oz (= 3 cups packed)
• Egg: 1 large
• Nutmeg (optional): pinch
• Mozzarella, shredded: 450 g / 16 oz (= 4 cups)
• Parmesan, grated: 50 g / 1.75 oz (= ½ cup)
• Whole milk ricotta: 300 g / 10.5 oz (= 1¼ cups)
• Fresh basil: 1 sprig (10 leaves)
• Red pepper flakes, salt, black pepper: to taste

Cooking Instructions

Filling - Wilt spinach in hot pan with splash of water (1-2 min). Drain, squeeze dry, chop. Mix with ricotta, egg, 200 g / 1¾ cups mozzarella, 25 g / ¼ cup Parmesan, nutmeg, red pepper flakes, salt, pepper.

Sauce - Use tomato-basil sauce as-is (warm with torn basil if you like).

Assemble (23x33 cm / 9x13 inch dish) • Thin layer sauce on bottom • Lasagna sheets • ⅓ spinach filling • ⅓ remaining sauce Repeat 2 more times. Top with final sheets + last sauce + remaining 250 g | 2¼ cups mozzarella + 25 g / ¼ cup Parmesan.

Bake - 205 °C / 400 °F, center rack. Cover with parchment + domed foil → 20 min. Uncover → 10 min until golden and bubbly.

Rest 5-10 min before cutting.
Make-ahead: Assemble up to 24 h ahead, fridge. Add 5-10 min to covered bake if cold.

Chef's Note

Enjoy!