This is my first foray into the world of lasagna. Don’t get me wrong, I’ve made pasta with marinara sauce a million times. But there’s something about the multi-layered lasagna that really takes things up in a notch (in my mind, at least). I got this recipe from Stefano Faita over at In The Kitchen.
• 2 heaping cups of cooked penne pasta
• 1 tbsp. olive oil
• 1 garlic clove, chopped
• 4 cups baby spinach
• 8 ounce (250 gram) container ricotta
• 1 egg, beaten
• Pinch nutmeg, freshly ground
• Salt and freshly ground pepper, to taste
• 1/2 cup Parmesan cheese, grated
• About 1 1/4 cup to 1 1/2 cup marinara sauce
• 1 cup mozzarella cheese, grated
1. Preheat oven to 400 degrees and spray baking dish with cooking spray.
2. Heat a sauce pan over medium heat. Add olive oil and then saute garlic. Stir and cook for about 1 – 2 minutes and then add spinach. Add salt and pepper.
3. Remove from pan and mix with ricotta, parmesan, beaten egg, and nutmeg.
4. Layer in the baking dish: 1/4 cup marinara, 1 cup pasta, 1/2 cup marinara, 1/2 cup mozzarella, all of the spinach and ricotta filling, the rest of the pasta, and 1/2 cup more marinara, and then mozzarella and parmesan on top.
5. Cover dish with aluminum foil and bake for about 25 – 30 minutes. Then remove the foil and bake for about 10 minutes until top cheese is golden brown. It was actually kind of fun to layer all the pieces together! If you a lasagna recipe you swear by, I’d love to try it out!