Name: EFK Spinach Lasagna
Prep time: 30 min
Cook time: 55 min
Total time: 100 min
Yield: 8 servings
Ingredients: 12 lasagna noodles; 2 tbsp extra-virgin olive oil; 4 garlic cloves, minced; 2 (28 oz) cans crushed tomatoes; 1 tsp dried oregano; 1/2 tsp crushed red pepper flakes, optional; 1 1/2 tsp kosher salt, divided; 1/2 tsp black pepper; 1 (15 oz) container whole-milk ricotta; 1 large egg; 1 (10 oz) package frozen chopped spinach, thawed and squeezed very dry; 1 cup finely grated Parmesan, divided; 12 oz low-moisture whole-milk mozzarella, shredded; 1/4 cup chopped fresh basil; 2 tbsp chopped fresh parsley

Directions

1. Heat the oven to 375°F. Cook the lasagna noodles in well-salted water until just flexible and slightly firmer than al dente. Drain and lay flat.
2. Heat olive oil in a saucepan over medium. Add garlic and cook 30 seconds. Add crushed tomatoes, oregano, crushed red pepper, 1 teaspoon salt, and black pepper. Simmer 15 minutes, then stir in half the basil.
3. Mix ricotta, egg, spinach, 1/2 cup Parmesan, parsley, and the remaining 1/2 teaspoon salt.
4. Spread about 1 cup sauce in the baking dish. Layer 3 noodles, one-third of the ricotta mixture, about 1 cup sauce, and one-quarter of the mozzarella. Repeat for three ricotta layers.
5. Finish with the last 3 noodles, remaining sauce, remaining mozzarella, and remaining 1/2 cup Parmesan.
6. Cover with foil and bake 30 minutes. Uncover and bake 20–25 minutes more, until bubbling and browned at the edges.
7. Rest 15 minutes before cutting. Finish with remaining basil.

Equipment

9x13-inch baking dish; large BlueStar stockpot; colander; medium saucepan; mixing bowl; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; foil.

Food safety & storage

Because this lasagna contains egg and dairy, refrigerate leftovers within 2 hours. Cool in shallow portions and use within 3–4 days. Reheat leftovers to 165°F.

EFK Spinach Lasagna

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.