Lasagna: Basic Spinach
by Lishka DeVoss

YIELD 6 servings

11.5 X 8 X 2 baking dish

INGREDIENTS

INDIVIDUALLY (ready to use):
olive oil
32 ounce jar tomato pasta sauce
6 fresh store-bought lasagna sheets, 9X6 each (cut one sheet into 3 long strips)

BOWL (mixed together):
15 ounces whole-milk or part-skim ricotta
2 ounces grated whole-milk mozzarella
1 ounce freshly grated Parmesan
1 pound spinach, wilted in a pan, excess moisture squeezed out and then chopped

TOPPING:
1.5 ounces grated Parmesan
1/2 ounce provolone
2 ounces grated whole-milk mozzarella

PREPARATION

1. Preheat oven to 400ºF.

2. Coat the baking dish with olive oil and assemble lasagna in this Layer Order:

thin coat of Sauce
2 Pasta sheets to form the base length-wise with about 1-inch hanging over the long sides
1/4 Sauce
1/3 BOWL
1 Pasta sheet + strip
1/4 Sauce
1/3 BOWL
1 Pasta sheet + strip
1/4 Sauce
1/3 BOWL
1 Pasta sheet + strip, fold the edges over to seal
1/4 Sauce
TOPPING

3. Place parchment directly over TOPPING (to prevent it sticking to the foil) then seal top tightly with foil. Bake on a sheet pan (to catch drips) — 40 minutes.

4. Remove from oven and remove foil; return to oven for 10 minutes until light brown and bubbling. Let cool for 15 minutes before serving.

NOTE: BOWL can be made 1 day in advance and refrigerated. Bring to room temperature before using.

Updated 2024-07-07

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