Creamy Spinach & Ricotta Wavy Lasagna
Rated 5.0 stars by 1 users
Category
Main Course
Servings
8 servings
Prep Time
25 minutes
Cook Time
1 hour
Calories
190
Author:
Supermarket Italy
A comforting, cheesy, and delicious homemade lasagna made with Pasta Toscana Wavy Lasagna noodles, creamy ricotta, fresh spinach, and layers of melted mozzarella.
Ingredients
-
1 package (16 oz) Pasta Toscana Wavy Lasagna
-
15 oz ricotta cheese
3 cups fresh spinach, chopped
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
-
3 cups béchamel sauce
1 large egg
-
2 cloves garlic, minced
-
2 tablespoons olive oil
-
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground nutmeg
Fresh basil for garnish
Directions
Bring a large pot of salted water to a boil. Cook the Pasta Toscana Wavy Lasagna noodles according to the package instructions until al dente. Drain and lay them flat to prevent sticking.
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds. Add the chopped spinach and cook until wilted. Remove from heat and allow to cool slightly. Squeeze out excess moisture.
In a mixing bowl, combine ricotta cheese, cooked spinach, egg, Parmesan cheese, salt, black pepper, and nutmeg. Mix until well combined.
Preheat your oven to 375°F (190°C). Spread a thin layer of béchamel sauce across the bottom of a 9 × 13-inch baking dish.
Add a layer of lasagna noodles, followed by ricotta-spinach filling, béchamel sauce, and shredded mozzarella. Repeat the layers until all ingredients are used, finishing with béchamel and mozzarella on top.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, until the cheese is golden and bubbling and the center reaches 165°F.
Allow the lasagna to rest for 10–15 minutes before slicing. Garnish with fresh basil and extra Parmesan cheese.
Recipe Note
Buy Pasta Toscana Wavy Lasagna, 16 oz and more authentic Italian favorites at Supermarket Italy.