Spinach-Ricotta Lasagna

Spinach-Ricotta Lasagna





Lasagna is a family-food for some, a comfort food for many. It works best for dinners parties, served with garlic bread and salad. It’s one of the few foods I will eat leftovers from, so it holds a heralded spot in the recipe center of my brain.



The secret to a fabulous lasagna is in the ricotta center. I see so many lasagnas that don’t include this portion; it makes me sad. If you’re cooking for kids, I understand why it’s easier to just leave it out. As a child I remember scraping the visible vegetables out of my lasagna and eating only what had cheese touching it.



As an adult, I’ve learned to love this spinach-ricotta center. Lasagna feels barren and lost without it.



Does anyone know why lasagna noodles have those cute ruffled edges?



I can’t tell what’s more fun: putting together lasagna or eating it?

Spinach-Ricotta Lasagna:
Mama Pita’s Pasta Sauce (see previous post)
1lb lasagna noodles
16oz medium cheddar cheese, grated
16oz mozzarella cheese, grated
*Spinach-Ricotta Filling (see below)

Boil noodles as directed on package.

Preheat oven to 400 degrees Fahrenheit.

Using a 12x18 glass or ceramic baking dish, spread a small amount of sauce on the bottom of the pan to prevent sticking. Layer with noodles, more sauce, and 1/4 of the cheese. Layer with noodles, all of the ricotta mixture, more noodles, followed by sauce, another fourth of the cheese, more noodles, the rest of the sauce, the third-fourth of the cheese, more noodles, and top with the remaining amount of cheese.

Place into the oven for 30 minutes or until the cheese is melted on top and looks golden and crispy.

Spinach-Ricotta Lasagna Filling:
2 cups fresh baby spinach
15oz ricotta cheese
¾ cup parmesan cheese
1 egg
1 ½ cups parsley

In a large bowl mix together all ingredients.

Next Recipe: Cinnamon-Sugar Apple Cake (Scheduled post: Wednesday, November 19, 2008).