Lasagna.

Saucy sugo al pomodoro, creamy cheese, earthy spinach, and tasty basil lasagna! A mouthful of savory and delicious goodness. This recipe highlights simple fresh ingredients as traditional Italian recipes commonly do.

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Allergens/Dietary Restrictions

This recipe contains milk, eggs, and wheat. It is vegetarian, not gluten-free, and not dairy-free.

Let's Cook.

Ingredients
  • 12 to 16 dried lasagna pasta (also use no boil if desired)
  • 3 to 4 cups sugo al pomodoro
  • 2 tablespoons extra virgin olive oil
  • 3 cups (1 ½ pounds fresh) spinach, cooked (steamed or sautéed, liquid removed)
  • 32 oz (2 LB) cups whole milk ricotta
  • 1 egg
  • 1 tsp fresh ground nutmeg (optional)
  • 1 ½ cups coarsely grated mozzarella cheese (extra for top)
  • 2 cups grated Parmegiano (extra for top)
  • 6 fresh basil leaves, torn with hands
  • Salt and freshly ground black pepper
Equipment
  • 1 large mixing bowl
  • 2 medium bowls
  • 1 large pot
  • 1 sauce pan
  • 1 9x13 rectangular baking dish
equipment
Instructions
  1. Heat the oven to 400 degrees.
  2. Make a batch of the Sugo al Pomodoro (tomato sauce). Set aside.
    • step1
  3. Steam or saute spinach and remove liquid. Cool completely. Cut to create small pieces.
  4. Mix the ricotta, egg, parmigiano, nutmeg (if using) and basil in a large bowl until combined. Once spinach is cooled, combine with ricotta mixture.
    • step2
  5. Bring a large pot of salted water to a boil. (skip steps 5-6 if using no boil noodles)
  6. Cook the noodles (6 at a time for dried pasta) until they are tender but still underdone (they will finish cooking as the lasagna bakes). Set aside in a bowl of cold water until ready to use. This will prevent pasta from sticking.
  7. Grease a 9X13 rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around the bottom of the pan.
    • step3
  8. Put a layer of pasta (use 4-5 depending on size) in the dish (you may need to cut any excess to make them fit) top with a layer of tomato sauce, one-third of the spinach and ricotta mixture, and one-third of the grated mozzarella (use your fingers to spread it evenly). Season with salt and pepper if desired.
    • step4
  9. Repeat the layers three times. For the top, cover with extra cheese.
    • step5
  10. The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen.
  11. Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 35 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.

Save For Later.

You can freeze lasagna bolognese both uncooked and cooked, whole or in pieces. In both cases you will get an excellent result by following these tips:

Freezing Uncooked Lasagna
  • Simply assemble your lasagna in your oven-safe dish and cover it generously with plastic wrap.
  • When ready to eat the frozen lasagna defrost it the night before so that it thaws perfectly.
  • You can also pull straight from the freezer and add 30 minutes to the cooking time.
Freezing Cooked Lasagna
  • If you have any cooked lasagna that is leftover you can freeze it in portions by wrapping individual slices in plastic wrap and store in an airtight container. Make sure to let the lasagna cool before freezing.
Reheating Your Lasagna
  • When you want to reheat it, defrost the lasagna a few hours ahead of time and then reheat it in the oven at 400 degrees F for about 10 minutes.
  • When reheating lasagna in the oven cover the surface with aluminum foil to prevent it from cooking the top of the lasagna even more.