Spinach Ricotta Lasagna
Good make-ahead here. You can refrigerate the lasagna either before or after you bake it. Let the uncooked lasagna come back to room temp before baking (see the cooking times in the recipe) and to reheat a baked lasagna, stick it in the oven for 40 to 45 minutes.
- 2 tablespoons EVOO
- 2 tablespoons butter
- 4 cloves garlic, chopped
- 2 (28- or 32-ounce) cans San Marzano tomatoes (look for DOP on the label)
- A fat handful of fresh basil leaves, torn
- 1 small onion, peeled and halved
- 2 cups passata or tomato sauce
- Salt and pepper
- 2 (10-ounce) boxes or bags frozen chopped organic spinach, thawed and wrung dry in a kitchen towel
- 2 egg yolks
- 3 cups fresh ricotta cheese (cow or sheep’s milk), drained
- 2 cups grated Parmigiano-Reggiano or pecorino cheese
- 1 1/2 pounds mozzarella, thickly shredded or diced
- 1 (9-ounce) box oven-ready (no-boil) lasagna sheets or 12 curly regular dried lasagna noodles (either works)
In a saucepan, heat the EVOO (2 turns of the pan) over medium-high heat. Melt in the butter. Add 2 cloves of the garlic, stir 2 minutes, then add the tomatoes and crush up a bit. Add the basil, the onion, passata, and season with salt and pepper. Simmer 40 to 45 minutes. Discard the onion.
Preheat the oven to 375°F.
Pull the spinach into shreds as you drop it into a bowl. Stir in the egg yolks, ricotta, 1 1/2 cups of the Parm, and half the mozzarella.
Layer a little sauce in a 9 by 13-inch lasagna pan and top with 3 flat lasagna sheets or 4 long, curly pasta strips. Top with a little more sauce, then half the spinach-ricotta mixture. Repeat the layering once, then put a final layer of pasta, top with sauce and the remaining 1/2 cup Parm and the mozzarella.
Bake the lasagna for 1 hour to 1 hour 10 minutes. Let stand up to 30 minutes before cutting.