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Spinach and Ricotta Lasagna

Ingredients · Serves 10 · Prep 30 min · Total 1 hr 40 min

  • Filling
  • 2 packages frozen chopped spinach, 10 oz each, thawed
  • 1 ⅞ lb ricotta, whole-milk
  • 1 large egg
  • ¾ cup parmesan, finely grated, divided
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 pinch ground nutmeg
  • Assembly
  • 12 lasagna noodles, regular, not no-boil
  • 1 tbsp kosher salt, for the pasta water
  • 1 tbsp olive oil, for the pan
  • 6 cups marinara sauce
  • 1 lb mozzarella, shredded (about 4 cups)
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Spinach and Ricotta Lasagna

Steps

  1. Heat the oven to 375°F (190°C).
  2. Bring a large pot of water to a boil and add 1 tablespoon salt.
  3. Cook the noodles until bendable but still firm, about 2 minutes less than the package says.
  4. Drain the noodles and lay them flat on a sheet pan brushed with the oil.
  5. Wrap the thawed spinach in a clean kitchen towel and twist hard over the sink until no more water drips out.
  6. In a bowl, stir together the spinach, ricotta, egg, 1/2 cup parmesan, salt, pepper and nutmeg.
  7. Spread 1 cup marinara over the bottom of a 9x13 baking dish.
  8. Lay 3 noodles over the sauce. Spread one-third of the spinach filling over them, sprinkle 1 cup mozzarella and spoon on 1 1/4 cups marinara.
  9. Repeat that layer twice more.
  10. Finish with the last 3 noodles, the remaining marinara, the remaining mozzarella and 1/4 cup parmesan.
  11. Tent the dish with foil and bake.
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Spinach and Ricotta Lasagna

Steps, continued

  1. Remove the foil and bake until bubbling and browned in spots.
  2. Let it rest before cutting.