Spinach and Ricotta Lasagna

• Filling
• 2 packages frozen chopped spinach, 10 oz each, thawed
• 1 ⅞ lb ricotta, whole-milk
  Swaps for ricotta

  Instead of ricotta

  • Cottage cheese: The same amount, drained and pulsed a few times in a blender. Wetter and saltier; drain it well and cut other salt a little.
  • Firm tofu, mashed: The same amount, mashed with a squeeze of lemon and a pinch of salt. Mild and crumbly; close in lasagna and stuffed shells.
  • Mascarpone: The same amount. Much richer and smoother.

  More for ricotta

  Cooking for an allergy? Check every label.

• 1 large egg
  Swaps for egg

  Instead of eggs

  • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
  • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
  • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

  All 5 swaps for eggs

  Cooking for an allergy? Check every label.

• ¾ cup parmesan, finely grated, divided ≈ 75 g
  Swaps for parmesan

  Instead of parmesan

  • Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
  • Grana Padano: The same amount. Milder and a little softer, very close otherwise.
  • Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.

  More for parmesan

  Cooking for an allergy? Check every label.

• ½ tsp kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• ¼ tsp black pepper
• 1 pinch ground nutmeg
  Swaps for ground nutmeg

  Instead of nutmeg

  • Ground mace: A little less. Made from the same fruit; slightly sharper.
  • Pumpkin pie spice or allspice: The same amount. Warmer and more cinnamon-forward.

  More for nutmeg

• Assembly
• 12 lasagna noodles, regular, not no-boil
• 1 tbsp kosher salt, for the pasta water
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• 1 tbsp olive oil, for the pan
  Swaps for olive oil

  Instead of olive oil

  • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
  • Butter: The same amount. Richer and nutty when browned.
  • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

  More for olive oil

• 6 cups marinara sauce
• 1 lb mozzarella, shredded (about 4 cups)

Different pan? Written for 9x13-inch rectangle; rescale the amounts for an 8x8, 9x13, round, loaf or sheet pan.

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.