by: Kate McMillan
Cook Time
35 minutes
Prep Time
30 minutes
Yield
Serves 8–10
Total Time
35 minutes
Prep Time
30 minutes
Yield
Serves 8–10
summary
A great vegetarian option as an everyday meal or hearty dish to bring to a holiday potluck, this lasagna recipe showcases nutritious spinach, creamy ricotta and fresh noodles. The spinach and ricotta lasagna dish can be assembled the day before. Just pop in the oven when needed. If you are short on time or don’t have a pasta machine, feel free to use store-bought fresh or dried noodles as well as jarred marinara sauce.
ingredients
- Marinara Sauce Ingredients:
- Extra-virgin olive oil
- ½ small yellow onion, chopped
- Kosher salt and freshly ground black pepper
- 1 clove garlic, minced
- 1 (28 ounce) can crushed tomatoes
- Lasagna Ingredients:
- 1 pound fresh spinach
- 32 ounces part-skim ricotta cheese
- 1½ cups grated parmesan cheese, divided
- 1 large egg
- ½ cup chopped fresh basil, plus more for garnish
- ¼ teaspoon grated nutmeg
- One double batch of prepared Phillips My Pasta Maker Lasagna Noodles recipe* or one 12-ounce package of dried lasagna noodles
- 8 ounces fresh mozzarella, cut into ¼-inch slices
directions
- To make the marinara sauce, warm 2 tablespoons of olive oil in a saucepan over medium-high heat. Add the onion, season with salt and pepper, and sauté, stirring occasionally until translucent, about 6 minutes. Add the garlic and sauté for 1 more minute. Pour in the crushed tomatoes, season again with salt and pepper and bring to a low boil. Reduce heat to low and simmer for 15 minutes. Set aside to cool.
- Preheat the oven to 375°F.
- Set a large frying pan over medium heat and drizzle with 2 teaspoons of olive oil. Working in batches, sauté the spinach until just wilted, adding a small drizzle of olive oil as necessary, about 2 minutes per batch. Transfer to a bowl, and when cool enough to handle squeeze as much liquid as possible from the spinach. Set aside.
- In a large mixing bowl, stir together the ricotta cheese, 1 cup Parmesan cheese, egg, basil, nutmeg, ¾ teaspoon salt and ½ teaspoon pepper. Stir until completely combined.
- To assemble the lasagna, pour ½ cup marinara sauce into the bottom of a 9x13-inch baking pan and spread all over the bottom. Line with ⅓ of the lasagna noodles. Layer with ⅓ of the marina sauce, ⅓ of the ricotta mixture and ⅓ of the spinach. Repeat this two more times. Finish with the mozzarella slices and the remaining ½ cup Parmesan cheese. Transfer to the oven and bake until the lasagna is warmed throughout and the cheese is bubbly, about 35 minutes. Cool slightly, garnish with chopped basil and serve.
notes
If you assemble the day before, add 15 minutes to cooking time since the ingredients will be cold.
You can make gluten-free noodles with the recipe in the Phillips pasta maker handbook.
Other ways to vary this recipe: swap the spinach for thin slices of zucchini, sauteed mushrooms or cubed and roasted butternut squash.
You can also add crumbled and cooked Italian sausage for a more traditional lasagna.
*Phillips My Pasta Maker Lasagna Noodles recipe (one batch): Combine ingredients according to appliance instructions: Flour 9 oz (250g): all-purpose flour Fluid 3.35 oz (95g): 1 egg + water
