Authentic Spinach and Ricotta Lasagna

Step 1

Heat the oven to 400 degrees.

Step 2

Make a batch of the Sugo al Pomodoro (tomato sauce). Set aside.

Step 3

Steam or saute spinach and remove liquid. Cool completely. Cut to create small pieces.

Step 4

Mix the ricotta, egg, parmigiano, nutmeg (if using) and basil in a large bowl until combined.  Once spinach is cooled, combine with ricotta mixture.

Step 5

Bring a large pot of salted water to a boil. (skip steps 5-6  if using no boil noodles)

Step 6

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.

Step 7

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.

Step 8

Repeat the layers three times. For the top, cover with extra cheese.

Step 9

The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen.

Step 10

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.