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Noodleless Zucchini Lasagna
Easy Spinach Dal (Dhal, Dhall)
Easy Spinach Lasagna
- 2 medium garlic cloves, minced
- 1 (15- to 16-ounce) container whole-milk ricotta cheese
- 2 10-ounce boxes of frozen spinach, thawed and liquid squeezed out
- 1 cup of Parmesan cheese, grated
- 1 large egg
- 2 (14.5-ounce) cans tomato sauce or jarred marinara sauce
- 1 (8- to 9-ounce) box no-boil lasagna noodles (12 noodles)
- 1 pound of mozzarella cheese, sliced 1/4 inch thick
- Kosher salt
- Freshly ground black pepper
Lasagna is such a comfort food. But making it can seem like a long, complicated process to the uninitiated. Take the first step to homemade lasagna glory with this simple recipe. Remember, these are the basics. Feel free to improvise after you’ve made this recipe once as-is.
This easy lasagna recipe is made with layers of creamy ricotta and spinach filling, tomato sauce, Parmesan cheese and mozzarella cheese. Making a proper lasagne is all about a harmonious ratio of filling, cheese, sauce, and noodles. For this spinach and cheese version, we’ve skipped the béchamel sauce found in traditional lasagna recipes to make the dish fast and easy to assemble. Bake until browned and bubbly, and serve with a simple salad or vegetable side for a cozy vegetarian meal.
- 1Heat the oven to 350°F (it will take at least 20 minutes to warm up). Mix together the garlic, ricotta, spinach, half of the Parmesan, and the egg in the bowl until smooth. Season with salt and pepper.
- 2Spread a fifth of the tomato sauce on the bottom of the baking dish.
- 3Overlap a quarter of the noodles in a layer on top of the sauce. It’s OK if they don’t completely cover the surface area.
- 4Spread a fifth of the tomato sauce on top of the noodles.
- 5Dollop a third of the ricotta mixture in a few spots over the noodles and flatten the dollops (the ricotta mixture will spread out when it heats up). Lay a quarter of the mozzarella on top.
- 6Repeat the process by laying a quarter of the noodles in the opposite direction than you did before, top with a fifth of the tomato sauce, a third of the ricotta mixture, and a quarter of the mozzarella. Repeat once more: a quarter of the noodles in the opposite direction, a fifth of the tomato sauce, the last third of the ricotta, and a quarter of the mozzarella.
- 7Cover with the last quarter of the noodles, top with the last fifth of the tomato sauce, last quarter of the mozzarella, and sprinkle with the remaining Parmesan.
- 8Cover the baking dish with aluminum foil and bake until the lasagna is bubbly around the edges, about 35 minutes.
- 9Remove the foil and bake another 15 minutes, until the top is bubbly and light golden brown. Let the lasagna rest 10 to 15 minutes before slicing, or it will be too runny.