Vegetarian Spinach Ricotta Lasagna

Step 1

If using homemade pasta, roll out pasta sheets on the thinnest, or second to thinnest, setting; cutting to fit the size of your pan. Bring a large stock pot full of salted water to a boil; par-cook the noodles for approximately 30 seconds, until they float. Transfer directly to an ice bath and then let dry on a tea towel or paper towels. Let rest until ready to assemble the lasagna. If using refrigerated pasta sheets or no-boil dried lasagna noodles, use as directed (generally no need to prep!).

Step 2

Pre-heat oven to 375°F. Grease an 8x8 or 9x9 baking dish (I use softened butter). Set aside.

Step 3

In a large skillet, melt butter over medium-high heat. Add chopped shallot and let cook for 2-3 minutes. Add garlic and continue to cook for 1-2 minutes. Season with red pepper flakes, salt, and pepper to taste. Add chopped spinach to skillet, stir to coat, and remove from heat as spinach wilts. Transfer to a fine mesh strainer and press to release all liquid from the spinach. Let sit to drain and cool.

Step 4

Meanwhile, stir together ricotta, 1/2 cup parmesan cheese, 3/4 cup mozzarella cheese, 1/2 teaspoon fine sea salt, black pepper, nutmeg. Taste test and then stir in the egg. Once the spinach has drained and cooled, stir into ricotta mixture.

Step 5

Spread 1/4 cup of tomato sauce in greased baking dish. Place down the first layer of lasagna sheets; top with 1/3 of the ricotta mixture (for 3 layers), then an additional 1/4 cup shredded mozzarella, and 1/2 cup tomato sauce. Continue with two more full layers: pasta, ricotta, mozzarella, sauce. Once the three layers of ricotta are set, top with a final layer of pasta and tomato sauce. Sprinkle the remaining mozzarella cheese (~1/3 cup) and remaining parmesan (~1/4 cup) on top.

Step 6

Cover lasagna with foil and bake for 25 minutes. Remove foil and continue baking for 20-30 additional minutes, until golden brown and bubbly around edges. Let sit for 5-10 minutes and serve.