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Spinach Ricotta Lasagna

Spinach Ricotta Lasagna

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Lasagna may very possibly be the ultimate comfort food. Cheesy...saucy...carby...it doesn't get much better than that!


Lots of people precook the noodles, but it's unnecessary. I use them raw by simply adding a little water, covering the pan tightly with foil and baking for a slightly longer amount of time.


Begin by lightly sautéing the spinach with the garlic, until just wilted. Mix the spinach with the ricotta, egg and spices. Set the mixture aside and get ready to assemble the lasagna.


Place 3 lasagna noodles on the bottom of the pan, and cover with ½ cup marinara sauce.


Spoon approximately 1/3 of the ricotta mixture over the sauce, and sprinkle ½ cup of shredded cheese over that.


Repeat the noodles, marinara, ricotta, shredded cheese pattern for the next two layers.

For the final layer, spread 3 noodles across the top. Cover with the last ½ cup of sauce and shredded cheese.


Pour the ½ cup of water around the edges of the lasagna. Cover the pan tightly with foil and bake covered on 400 for 1 hour. Uncover and bake another 15 minutes. Let the lasagna rest for 10-15 minutes. Cut and serve.


Ingredients

  • 5 oz. raw spinach
  • 2 cloves garlic, crushed
  • 1 lb. ricotta cheese
  • ½ tsp. basil
  • ½ tsp. oregano
  • 1 tsp. salt
  • 1 egg
  • 2 cups marinara sauce
  • 2 cups shredded cheese
  • 12 raw lasagna noodles
  • ½ cup water

Directions

  1. Lightly sauté the spinach with crushed garlic until spinach is just wilted.
  2. Mix the ricotta cheese with the egg, salt, oregano, basil and wilted spinach.
  3. Place 3 lasagna noodles on the bottom of the pan. Cover with ½ cup marinara sauce. Spoon 1/3 of the ricotta mixture over the sauce. Sprinkle ½ cup shredded cheese over the ricotta.
  4. Repeat the noodles, marinara, ricotta, shredded cheese pattern for the next two layers.
  5. For the final layer, spread 3 noodles across the top. Cover with the last ½ cup of sauce and shredded cheese.
  6. Pour the ½ cup of water around the edges of the lasagna. Cover the pan tightly with foil and bake covered on 400°F for 1 hour. Uncover and bake another 15 minutes. Let the lasagna rest for 10-15 minutes. Cut and serve.

Leftovers keep well in the fridge for a couple of days, and can be reheated on low in the oven or in a frying pan over a low flame on the stovetop. To prepare in advance, assemble the lasagna, minus the water, and freeze. Before baking, simply pour in the water and increase the baking time by 30-40 minutes.

What's your ultimate comfort food?

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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Miriam Szokovski January 26, 2015

Hi Jim - glad you enjoyed it!

Hi Esther - you can definitely use cottage cheese instead of ricotta, if you prefer. Reply

Esther Brooklyn January 26, 2015

what are your thoughts on using cottage cheese instead of ricotta? Reply

Jim L.I. NY January 22, 2015

Hi Miriam,

Single guy here and my 1st attempt at cooking something like this. Came out fantastic and most definitely a comfort food! I look forward after this success to try some more of your recipes.

P.S. I added some French style green beans into the mix and it worked out very well... Reply

Miriam Szokovski January 22, 2015

Hi Esther,

I prefer the taste and texture of the regular noodles with water in the pan, but you can definitely use the oven-ready noodles if you prefer. Cooking time will be shorter. Reply

Esther Brooklyn January 22, 2015

do you recommend using regular lasagnia noodles and water over the no boil lasagnia noodles? the ones that are par cooked or something? Reply

Amy Adams Torrington CT January 21, 2015

i am an italian housewife married to an irishman, and have made stuffed shells, manicotti, lasagna, never putting the 1/2 water around the pan. i know the significance of this, as i have hardened and browned the top layers of the pasta.

thank you!!! for this suggestion, and i am adding it to my recipes. :)))) Reply