Recipe courtesy of Rachael Ray
Episode: Layer It Up!
Print
Total:
2 hr 45 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
2 hr 45 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

  • 2 tablespoons EVOO
  • 2 tablespoons butter 
  • 2 cloves garlic, chopped
  • Two 28-ounce cans San Marzano tomatoes 
  • 2 cups passata or tomato sauce 
  • A handful of fresh basil leaves, torn 
  • 1 small onion, peeled and halved 
  • Salt and freshly ground black pepper 
  • 2 boxes or bags frozen chopped organic spinach, defrosted and wrung dry 
  • 1 1/2 pounds mozzarella, thinly sliced, thickly shredded or diced 
  • 3 cups fresh ricotta (cow or sheep's milk), drained 
  • 2 cups grated Parmigiano-Reggiano (cow's milk) or pecorino (tangy sheep's milk)
  • 2 egg yolks, lightly beaten 
  • Freshly grated nutmeg, as needed
  • 1 box no-boil flat lasagna noodles, such as Barilla, or 12 curly regular dried lasagna noodles 

Directions

Watch how to make this recipe.

Heat the EVOO in a saucepot and add the butter. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes and crush them up a bit. Add the passata, a fat handful of torn basil leaves, the onion and some salt and pepper. Bring to a simmer and simmer for 40 to 45 minutes. Remove the onion and set the sauce aside.

Separate the spinach while adding it to a mixing bowl. Add half of the mozzarella, the ricotta, 1 1/2 cups of the Parmigiano-Reggiano and the eggs yolks and mix to combine. Season with grated nutmeg, salt and pepper.

Layer a little sauce into a lasagna pan and top with three flat lasagna sheets or four curly. Top with a little more sauce, and then half of the spinach and cheese mixture. Repeat with another layer, and end on top with lasagna sheets. Top with some sauce and the remaining mozzarella and Parmigiano-Reggiano.

The lasagna can be stored before or after baking for a make-ahead meal, or baked to serve immediately. When baking the first time, bake at 375 degrees F, uncovered, from room temperature until cooked through and brown and bubbling on top, 60 to 70 minutes. If reheating, bake at 375 degrees F, covered, for 40 to 45 minutes.

Let the lasagna rest 20 minutes before cutting. Serve with extra sauce on the side.

Trending Videos 6 Videos

Get the Recipe

The Ultimate Caramel Apple Pie 04:56

Impress your guests by baking the ultimate apple pie from Tyler Florence.

Similar Topics:
Pie

IDEAS YOU'LL LOVE

Spinach Bacon Lasagna

Recipe courtesy of Jacob Piercy

Turkey and Spinach Lasagna

Recipe courtesy of Emeril Lagasse|Jessie Tirsch

Lazy Lasagna with Lamb Ragu, Spinach and Ricotta

Recipe courtesy of Rachael Ray

Lasagna of Fresh Spinach, Corn, and Crab with Goat Cheese Sauce

Recipe courtesy of Emeril Lagasse

Pesto Lasagna

Recipe courtesy of Aida Mollenkamp

Lasagna Rolls

Recipe courtesy of Giada De Laurentiis

On TV

Sugar Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Unwrapped 2.0

3:30pm | 2:30c

Unwrapped 2.0

4:30pm | 3:30c
On Tonight
On Tonight

Challenge

8pm | 7c

Cupcake Wars

10pm | 9c

Extreme Cake Makers

11:30pm | 10:30c

Challenge

12am | 11c

Cupcake Wars

1am | 12c

Extreme Cake Makers

3:30am | 2:30c

So Much Pretty Food Here