Can I use frozen spinach in this recipe?

Yes, but make sure you squeeze out as much of the liquid as possible so the lasagna doesn't get watery or runny.

Can I use cottage cheese instead of ricotta?

Yes, you can substitute cottage cheese with a 1:1 ratio. Cottage cheese is slightly lighter while using ricotta the lasagna will be thicker and richer.

Why is my lasagna watery?

There are a few reasons your lasagna is watery. If you use frozen spinach, you may not have drained or squeezed as much of the liquid out as possible. Using wet noodles that were not drained properly is another probable cause.

Yes, but the lasagna may be a little more loose than you're used to but it will taste the same. You can omit altogether or use an egg substitute like cream with cornstarch.

Is this recipe authentic?

This recipe includes: Homemade sugo al pomodoro (tomato sauce) , freshly grated cheeses, fresh ricotta cheese, earthy spinach, and a hint of spices. This recipe highlights simple fresh ingredients as traditional Italian recipes commonly do. If you ever feel like you've ingested a brick bomb after eating a heavy lasagna I promise you won't feel that way after this light and fresh recipe. It is the true Italian way just like my Nonna used to make for us.

Can I use canned sauce in this recipe?

The canned sauces are packed full of fat, salt, and sugar. That's why it's always better to make your own sauce . You'll eat a much healthier meal, you won't add all the salt, sugar, and fat, and you know exactly what you're eating. I make a big batch of our Sugo al Pomodoro (Classic Italian Tomato Sauce) and freeze it in portions to always have on hand. You can't beat the fresh taste!

Do you have to cook lasagna noodles?

For this recipe, you cook the lasagna noodles before building the lasagna. This creates a more authentic lasagna recipe. Cook the noodles in salted boiling water according to the directions on the package, then lay the cooked noodles on a flat surface so that they won’t stick together. See this post on how to cook pasta perfectly every time . However, if you are in a pinch you can use no-boil pasta lasagna sheets. Here is what you need to do for that.

Can I use no-boil noodles in this recipe?

Using no-boil lasagna noodles decreases the prep time for homemade lasagna by at about 15 minutes total. If you use the no-boil variety you will need to add more liquid and cover the lasagna tightly until the end before you brown the cheesy top. 1. No-boil lasagna noodles are often thinner than regular lasagna noodles and are already partially cooked in a water bath before they were dried and packaged. 2. They don't require boiling, but they need additional liquid to reconstitute them during the baking process. Adding 1/4 cup of water to the sauce adds the extra liquid needed for the noodles to cook without making the lasagna dry. 3. Lasagnas that contain no-boil noodles should be kept tightly covered with a lid or foil during baking so the steam can help cook the noodles. Take off the cover during the last 5-10 minutes to brown the cheese layer.

Authentic Spinach Lasagna with Ricotta

Name: Spinach Lasagna with Ricotta Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: Italian
Ingredients: 12 to 16 dried lasagna pasta (also use no boil if desired); 3 to 4 cups sugo al pomodoro; 2 tablespoons extra virgin olive oil; 3 Cups (1 1/2 pounds fresh) spinach, cooked (steamed or sautéed, liquid removed); 32 oz (2 LB) cups whole milk ricotta; 1 egg; 1 tsp fresh ground nutmeg (optional); 1 ½ cups coarsely grated mozzarella cheese (extra for top); 2 cups grated Parmegiano (extra for top); 6 fresh basil leaves, torn with hands; Salt and freshly ground black pepper

Ingredients

Units Scale

12 to 16 dried lasagna pasta (also use no boil if desired)
3 to 4 cups sugo al pomodoro
2 tablespoons extra virgin olive oil
3 cups (1 1/2 pounds fresh) spinach, cooked (steamed or sautéed, liquid removed)
32 oz (2 LB) cups whole milk ricotta
1 egg
1 tsp fresh ground nutmeg (optional)
1 1/2 cups coarsely grated mozzarella cheese (extra for top)
2 cups grated Parmegiano (extra for top)
6 fresh basil leaves, torn with hands
Salt and freshly ground black pepper

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Instructions

Heat the oven to 400 degrees.
Make a batch of the Sugo al Pomodoro (tomato sauce). Set aside.
Steam or saute spinach and remove liquid. Cool completely. Cut to create small pieces.
Mix the ricotta, egg, parmigiano, nutmeg (if using) and basil in a large bowl until combined. Once spinach is cooled, combine with ricotta mixture.
Bring a large pot of salted water to a boil. (skip steps 5-6 if using no boil noodles)
Cook the noodles (6 at a time for dried pasta) until they are tender but still underdone (they will finish cooking as the lasagna bakes). Set aside in a bowl of cold water until ready to use. This will prevent pasta from sticking.
Grease a 9X13 rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around the bottom of the pan. Put a layer of pasta (use 4-5 depending on size) in the dish (you may need to cut any excess to make them fit) top with a layer of tomato sauce, one-third of the spinach and ricotta mixture, and one-third of the grated mozzarella (use your fingers to spread it evenly). Season with salt and pepper if desired.
Repeat the layers three times. For the top, cover with extra cheese.
The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen.
Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 35 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.

Notes

This is a great freezer and make ahead recipe as well. You can freeze the entire pan of pre-baked and assembled lasagna for up to 3 weeks. When ready to use simple bake for an additional 30 min (until the center is fully cooked).

Author: Elena Davis
Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Savory
Method: Italian
Cuisine: Italian