Step – by – Step Lasagna – Chef Bari

Here’s my step-by-step method in making traditional Lasagna with fresh Spinach and ricotta cheese.

Ingredients:

2 medium boxes of Lasagna Noodles – 375 g or 1 pound ( I used Healthy Harvest which is 100% whole grain, but you can use any dry pasta that pleases you).

Traditional Italian Tomato Gravy ( aka sauce) – See Recipe

1 1/2 jars of Tomato Sauce ( I prefer Paul Newman’s Tomato Sauce)

2 cups of Ricotta Cheese ( Note : I use the ricotta cheese on only one layer of the whole lasagna)

4 cups of fresh baby Spinach

1 Kg ( 2 1/2 lbs ) of shredded Mozzarella cheese

Method:

Preheat oven to 350 degrees F

Have a large deep rectangular pan ( you can buy the large reusable tin pans) or you may half the recipe and use a smaller rectangular baking dish.

Cover the bottom of rectangular pan with Tomato sauce about 1/8 inch thick.

Bring 5 L or 18 cups of salted ( 1 tablespoon of salt) water to a boil.

Add your Lasagna noodles and let cook. Cook for only 10 minutes. Turn off heat.

Start adding one piece of lasagna noodle at a time in a row ( as shown in my photos below)

Now add my traditional Italian Tomato Gravy onto the noodles to cover.

Add fresh spinach on top.

Sprinkle on a nice portion of shredded Mozzarella cheese.

NEXT LEVEL :

Now lay down the lasagna noodles in the opposite direction from the first layer.

Once again, continue with the traditional Italian Tomato Gravy onto the noodles.

Add Spinach on top.

Sprinkle on a nice portion of shredded Mozzarella cheese.

REPEAT procedure 5-6 layers. In the middle add the ricotta cheese after the layer of spinach and the mozzarella cheese.

NOTE : Save some mozzarella cheese for the toppings towards the end of the cooking process ( approximately 2 cups of shredded cheese).

After the 5-6 layers – Add a generous portion of tomato sauce on the top layer.

Place in the preheat oven (350 degrees F) for 45 minutes.

After 45 minutes, bring out and add the last of the mozzarella cheese ( 2 cups ) on top .

Place back in the oven and cook for 15 minutes.

After, bring out of the oven. Let sit for 25 minutes so it will be easier to cut. It will firm up during this process.

Now, it’s time to serve – Volia ! Bon Appetite ! Enjoy !

Chef Bari

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