This simple, classic lasagna uses fresh pasta sheets from Oakland’s The Pasta Shop, which don’t require any boiling. Sautéed greens folded into the cheese pack in extra nutrients while easing assembly on this comforting meal.
What You Get
Grated Parmesan cheese
Shredded mozzarella cheese
What You’ll Need
Salt and freshly ground pepper
Makes 6 servings
Active Time: 20 minutes
Total Time: 50 minutes
Preheat the oven to 400°F. Set out a baking dish (about 9 by 13 inches).
In a mixing bowl, combine the ricotta, Parmesan, and half of the mozzarella. (Reserve the rest of the mozzarella for sprinkling later.) Stir in the sautéed greens. Taste this mixture and season with salt and pepper.
Pour ½ cup of the crushed tomatoes in the bottom of the baking dish, and tilt to coat. Place a layer of pasta in the bottom of the dish, folding the sheet over as needed. Spread the sheet with half of the ricotta mixture. Repeat with another layer of pasta and the remaining ricotta mixture. Finish with a final layer of pasta. Pour the remaining crushed tomatoes over the top, and sprinkle with the remaining mozzarella.
Cover the dish with foil, transfer to the oven, and bake until bubbling, about 30 minutes. Remove the foil and continue to bake until the lasagna is golden, 5 minutes longer.
Let the lasagna rest for a few minutes before slicing. Cut the lasagna into squares, transfer to plates, and serve warm.
Contains: milk, eggs, wheat.