Spinach And Ricotta Lasagna Made With Truffle Marinara

Lasagna is a comfort food classic, no one can resist all those layers of tender pasta with plenty of delicious cheese. This spinach lasagna contains a generous amount of spinach greens and is loaded with Italian flavors. You won’t miss the meat, I promise! Plus..this dish can be assembled up to 6 hours before you plan to bake making it perfect for a dinner party entertaining guests.

INGREDIENTS

  • 12 to 16 dried lasagna pasta (also use no boil if desired)

  • 3 to 4 cups Rao’s White Truffle Marinara Sauce (OH MY GOODNESS-IT’S SOOOO GOOD)

  • 2 tablespoons extra virgin olive oil

  • 3 cups (1 ½ pounds fresh) spinach, cooked (steamed or sautéed, liquid removed)

  • 32 oz (2 LB) cups whole milk ricotta

  • 1 egg

  • 1 tsp fresh ground nutmeg

  • 1 ½ cups coarsely grated mozzarella cheese (extra for top)

  • 2 cups grated Parmegiano (extra for top)

  • 6 fresh basil leaves, torn with hands

  • Salt and freshly ground black pepper

    INSTRUCTIONS

    1. Heat the oven to 400 degrees.

    2. Steam or saute spinach and remove liquid. Cool completely. Cut to create small pieces. 

    3. Mix the ricotta, egg, parmigiano, nutmeg and basil in a large bowl until combined.  Once spinach is cooled, combine with ricotta mixture. 

    4. Bring a large pot of salted water to a boil. (skip steps 5-6  if using no boil noodles)

    5. Cook the noodles (6 at a time for dried pasta) until they are tender but still underdone (they will finish cooking as the lasagna bakes). Set aside in a bowl of cold water until ready to use. This will prevent pasta from sticking.  

    6. Grease a 9X13 rectangular baking dish with the olive oil, add a large dollop of the Rao’s Truffle Sauce and spread it around the bottom of the pan. Put a layer of pasta (use 4-5 depending on size) in the dish (you may need to cut any excess to make them fit) top with a layer of sauce, one-third of the spinach and ricotta mixture, and one-third of the grated mozzarella (use your fingers to spread it evenly). Season with salt and pepper if desired.

    7. Repeat the layers three times. For the top, cover with extra cheese.

    8. The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. 

    9. Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 35 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.

Love Lasagna?!

Check out this recipe for a bit of a French version here!!

RecipesSamantha RubleComment