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) 
  • 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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