Basic Cheesy Spinach Lasagna
A good friend of ours had back surgery last Thursday, and I decided to make his family some lasagna. My lasagna is completely and utterly indulgent, and he seemed to like it when I made it in celebration of the birth of their second child. This lasagna is one of the more unhealthy dishes that I cook, but on special occasions and portioned correctly, it is worth the cheesy indulgence. I believe in cheese, and the power it has over me is very strong. This lasagna has ricotta, mozzarella and Pecorino, the last cheese being my favorite. As you have probably guessed from my recipes, I use Pecorino Romano often. Pecorino is from sheep’s milk, and has a very distinct sharp flavor. It really adds another layer to any dish you make. It tends to be the more dominant cheese choice for southern Italians, where my family comes from. Unlike Parmesan, where you have to buy a really nice one to taste the necessary zip, the shredded Pecorino in the grocery store should suit your needs just fine. When it comes to buying pasta, go for Barilla’s no boil lasagna. This saves headache and cooking chaos. For those who make lasagna all the time, this recipe might be too basic for you, but I find it is one dish that there is no reason to fancy it up.
My new co-cook seemed to be enjoying this recipe, and she talked through the entire process. This week Serafina started on her consonant sounds much more aggressively, which makes for many funny moments where she is trying to get a “G” sound out, and it sounds like “Good.” This means, like any delusional parent, I pretend that she is tossing out compliments as she hits the teether. So, I positioned her on a blanket at the entrance to our tiny kitchen, handed a her a few toys and let her say ” B. B. Baaaahhh. Guh. Guh. Gooood.” Well, thank you Serafina, I do think this looks like a good lasagna.
By the way, I don’t tend to really measure in this recipe.. I look at the pan and try to alter based on what I have, so understand that the measurements are pretty loose- which is actually how I cook most of the time.
Basic Cheesy Spinach Lasagna
- 1 package of Barilla no-boil lasagna
- 6 cups of home-made tomato sauce
- 4-6 cups of fresh baby spinach (or one package)
- 3 cups of Ricotta cheese
- 1 egg
- 3 tb of Pecorino Romano cheese divided
- 4 cups of shredded mozzarella divided
- Salt and Pepper to taste
- Pre-heat the oven to 400
- Mix ricotta, 1 tb of Pecorino Romano, 2 tsp of salt and pepper, and 1 raw egg together. Stir.
- Spread tomato sauce on the bottom of the pan. Next, layer the pasta shells on top of the sauce, try and cover the bottom of the pan. Add ricotta mixture and spread with a spatula. Place baby spinach leafs on top, then lay mozzarella on top. Then more sauce. The next layer will be a repeat of the first, but without the spinach.
- After the second layer, add the final shells on top, plus more sauce and the rest of the Pecorino Romano. Salt and Pepper.
- Bake uncovered for 30 minutes, then add a foil cover for the final 30 minutes.
- Let cool, this tastes even better reheated.