- 12 lasagna noodles
- 1/2 recipe homemade ragu bolognese
- 8 oz. spinach, cooked, drained, chopped
- 1 6-oz. can tomato paste
- 1 8-oz. can tomato sauce
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1/2 teaspoon crushed red pepper flakes
- 1 15-oz. container whole milk ricotta cheese
- 1 egg
- 4 tablespoons minced fresh parsley
- 1/2 teaspoon salt
- 12 oz. sliced mozzarella cheese
- 3 oz. grated Parmesan cheese, plus more for serving
Preheat oven to 375 degrees F (190 degrees C).
In a medium skillet on medium low heat, combine ragu bolognese, spinach, tomato paste, tomato sauce, basil, oregano, and red pepper flakes. Simmer for 5 minutes until well combined. Cool to at least room temperature before proceeding.
Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain. Gently transfer noodles to foil sprayed with non-stick spray.
In a medium bowl, mix ricotta cheese with egg, parsley, and 1/2 teaspoon salt.
To assemble, spread a little bit of the meat sauce in the bottom of a 9×13 baking dish, then layer three times as follows:
- 4 noodles lengthwise
- one-third of the ricotta mixture spread over the noodles
- 4 oz. mozzarella
- 1 oz. parmesan
- one-third of the remaining meat sauce
Cover with foil. Bake in preheated oven for 30 minutes. Remove foil, and bake an additional 30 minutes. Cool for 30 minutes before slicing. Top with a bit of grated parmesan and red pepper flake, as desired.
I’ve made quite a few lasagnas over the years, but this is my favorite tried and true. And although I absolutely love Italian sausage in lasagna, and certainly you can make a sausage or sausage/beef sauce in place of the ragu here, I almost always have portions of bolognese in the freezer so it makes it even easier to crank this out whenever I’d like. Perfect, repeatable, delicious.