80 min.
Medium
Medium
A classic Italian-style vegetarian lasagna, creamy from ricotta cheese, fresh from spinach, and perfectly balanced with a slow-simmered tomato sauce. This dish is comforting, rich, and perfect for family dinners or special occasions.
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Olive oil
2 tablespoons olive oil - (for the Tomato Sauce)
Garlic cloves
3 garlic cloves, finely minced - (for the Tomato Sauce)
White onion
1/2 white onion, finely chopped - (for the Tomato Sauce)
Tomatillo
28 oz (800 g) crushed tomatoes or tomato purée - (for the Tomato Sauce)
Salt
1/2 teaspoon salt - (for the Ricotta & Spinach Filling)
Black pepper
1/4 teaspoon black pepper - (for the Ricotta & Spinach Filling)
Dried oregano
1 teaspoon dried oregano - (for the Tomato Sauce)
Dried basil
1 teaspoon dried basil (or fresh basil) - (for the Tomato Sauce)
Sugar
1/2 teaspoon sugar (optional, to balance acidity) - (for the Ricotta & Spinach Filling)
Ricotta cheese
16 oz (450 g) ricotta cheese - (for the Ricotta & Spinach Filling)
Fresh spinach
9 oz (250 g) fresh spinach (or 5 oz / 150 g frozen spinach, drained) - (for the Ricotta & Spinach Filling)
Egg
1 egg - (for the Ricotta & Spinach Filling)
Grated parmesan cheese
1/2 cup grated parmesan cheese (extra for topping) - (for the Lasagna)
Nutmeg
1/4 teaspoon nutmeg (optional but traditional) - (for the Ricotta & Spinach Filling)
Lasagna pasta sheets
12 lasagna pasta sheets - (for the Lasagna)
Shredded mozzarella cheese
2 cups shredded mozzarella cheese - (for the Lasagna)
80 min.
Heat olive oil in a saucepan over medium heat. Sauté the onion for about 3–4 minutes until softened. Add the garlic and cook for about 30 seconds until fragrant. Pour in the crushed tomatoes and stir well. Add salt, pepper, oregano, basil, and sugar. Let the sauce simmer over low heat for 15–20 minutes, stirring occasionally until slightly thickened. Set aside.
Bring a large pot of salted water to a boil. Cook the lasagna sheets according to package instructions (usually 8–10 minutes). Drain and lay them on a lightly oiled surface to prevent sticking. (If using oven-ready lasagna sheets, skip this step.)
In a large bowl, combine: ricotta cheese, egg, parmesan cheese, salt, black pepper, and nutmeg. In a pan, sauté the fresh spinach for about 2 minutes until wilted. Remove excess moisture and chop lightly. Mix the spinach into the ricotta mixture until evenly combined.
Preheat the oven to 350°F (180°C). In the baking dish, spread a thin layer of tomato sauce on the bottom. First layer: lasagna sheets, ricotta & spinach mixture, mozzarella cheese, tomato sauce. Second layer: lasagna sheets, ricotta mixture, tomato sauce, and mozzarella. Repeat layers until finishing with pasta, tomato sauce, mozzarella, and parmesan cheese.
Cover the dish with aluminum foil. Bake for 25 minutes. Remove the foil and bake another 15–20 minutes until the cheese is golden and bubbly.
Let the lasagna rest for 10–15 minutes before slicing. This helps the layers set and makes serving easier.
Drain spinach well to avoid watery lasagna. Use high-quality ricotta for a creamier texture. A mix of mozzarella and parmesan gives the best flavor balance. Lasagna often tastes even better the next day after the flavors have settled.
Serving:
8
by Chef Marvin Piña
80 min.
Medium
Medium
A classic Italian-style vegetarian lasagna, creamy from ricotta cheese, fresh from spinach, and perfectly balanced with a slow-simmered tomato sauce. This dish is comforting, rich, and perfect for family dinners or special occasions.
80 min.
Medium
Medium
A classic Italian-style vegetarian lasagna, creamy from ricotta cheese, fresh from spinach, and perfectly balanced with a slow-simmered tomato sauce. This dish is comforting, rich, and perfect for family dinners or special occasions.
Olive oil
2 tablespoons olive oil - (for the Tomato Sauce)
Garlic cloves
3 garlic cloves, finely minced - (for the Tomato Sauce)
White onion
1/2 white onion, finely chopped - (for the Tomato Sauce)
Tomatillo
28 oz (800 g) crushed tomatoes or tomato purée - (for the Tomato Sauce)
Salt
1/2 teaspoon salt - (for the Ricotta & Spinach Filling)
Black pepper
1/4 teaspoon black pepper - (for the Ricotta & Spinach Filling)
Dried oregano
1 teaspoon dried oregano - (for the Tomato Sauce)
Dried basil
1 teaspoon dried basil (or fresh basil) - (for the Tomato Sauce)
Sugar
1/2 teaspoon sugar (optional, to balance acidity) - (for the Ricotta & Spinach Filling)
Ricotta cheese
16 oz (450 g) ricotta cheese - (for the Ricotta & Spinach Filling)
Fresh spinach
9 oz (250 g) fresh spinach (or 5 oz / 150 g frozen spinach, drained) - (for the Ricotta & Spinach Filling)
Egg
1 egg - (for the Ricotta & Spinach Filling)
Grated parmesan cheese
1/2 cup grated parmesan cheese (extra for topping) - (for the Lasagna)
Nutmeg
1/4 teaspoon nutmeg (optional but traditional) - (for the Ricotta & Spinach Filling)
Lasagna pasta sheets
12 lasagna pasta sheets - (for the Lasagna)
Shredded mozzarella cheese
2 cups shredded mozzarella cheese - (for the Lasagna)
80 min.
Heat olive oil in a saucepan over medium heat. Sauté the onion for about 3–4 minutes until softened. Add the garlic and cook for about 30 seconds until fragrant. Pour in the crushed tomatoes and stir well. Add salt, pepper, oregano, basil, and sugar. Let the sauce simmer over low heat for 15–20 minutes, stirring occasionally until slightly thickened. Set aside.
Bring a large pot of salted water to a boil. Cook the lasagna sheets according to package instructions (usually 8–10 minutes). Drain and lay them on a lightly oiled surface to prevent sticking. (If using oven-ready lasagna sheets, skip this step.)
In a large bowl, combine: ricotta cheese, egg, parmesan cheese, salt, black pepper, and nutmeg. In a pan, sauté the fresh spinach for about 2 minutes until wilted. Remove excess moisture and chop lightly. Mix the spinach into the ricotta mixture until evenly combined.
Preheat the oven to 350°F (180°C). In the baking dish, spread a thin layer of tomato sauce on the bottom. First layer: lasagna sheets, ricotta & spinach mixture, mozzarella cheese, tomato sauce. Second layer: lasagna sheets, ricotta mixture, tomato sauce, and mozzarella. Repeat layers until finishing with pasta, tomato sauce, mozzarella, and parmesan cheese.
Cover the dish with aluminum foil. Bake for 25 minutes. Remove the foil and bake another 15–20 minutes until the cheese is golden and bubbly.
Let the lasagna rest for 10–15 minutes before slicing. This helps the layers set and makes serving easier.
Drain spinach well to avoid watery lasagna. Use high-quality ricotta for a creamier texture. A mix of mozzarella and parmesan gives the best flavor balance. Lasagna often tastes even better the next day after the flavors have settled.
Serving:
8
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