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 ! 

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Chef Bari 

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