Lasagna Bolognese

link to inspiration recipe

Dinner Jan 14, 2025

Ingredients:

1lb Fresh Spinach

16oz Ricotta Cheese

2 Eggs

1 teaspoon Kosher Salt

1 teaspoon Freshly Ground Black Pepper

9 oz box Flat, Oven-Ready Lasagna Noodles

1 ½ quarts Ragù Bolognese

Parmigiano-Reggiano Cheese, grated

Directions:

Preheat oven to 375°F (190°C).

Wash and spin dry the spinach. Then roughly chop into thin strips.

In a medium mixing bowl, add and mix to combine the spinach, ricotta cheese, eggs, salt, and pepper.

Spoon a thin, even layer of ragù on bottom of a 9- by 13-inch baking dish, then lay down a layer of dry lasagna noodles.

Top pasta with a thin layer of the ricotta mixture and sprinkle a thin layer of Parmigiano, thin enough that you can see the ricotta through it in many spots.

Repeat this layering process with pasta, ragù, pasta, and ricotta and grated cheese until baking dish is full; this should be about 6 layers.

Finish with a top layer of pasta, ragù, and a generous amount of grated cheese on top.

Bake lasagna until bubbling and browned on top, about 35 minutes (placing a rimmed baking sheet under the baking dish is good insurance in case anything bubbles over). Let rest 10 minutes, then serve.

Final Notes:

My lasagna came out pretty wet, so I was glad I added the noodles dry. Not precooking the spinach probably added some of that moisture.

I had so much of everything left over after filling the baking dish that I made a mini lasagna in a loaf tin and froze it for later. Noodles were very soft when we eventually ate that, but otherwise help up well enough.

You can see all the juices left at the bottom of the baking dish after removing two pieces of lasagna.