Green Lasagna with Spinach & Ricotta
Submitted by goodcooking
Green lasagna layers spinach pasta with a ricotta, spinach, and nutmeg filling plus cubed mozzarella and Parmesan. Vegetarian Italian classic served with tomato sauce on the side.
YIELD
6 servingsPREP
30 minCOOK
35 minREADY
70 minGreen lasagna, lasagne verdi in Italian kitchens, trades plain pasta for spinach lasagna noodles and builds the filling around fresh spinach and creamy ricotta. The look on the plate is striking: deep emerald stripes sandwiched between sheets of melty cheese, crowned with a ladle of warm tomato sauce at the table.
Two pounds of fresh spinach collapses into a shockingly small pile. Wilt it fast, then squeeze it bone dry. Wet spinach ruins lasagna. That pressed spinach gets chopped fine and folded into ricotta with egg yolks (richer than whites), grated Parmesan, and a scrape of fresh nutmeg which is the classic Italian move that makes spinach-ricotta fillings taste truly Northern Italian.
Alternate noodles, filling, and cubed mozzarella for four full layers in a 13 by 9 pan. Covered bake first so the filling sets, then uncovered to brown. The tomato sauce stays off the lasagna and goes alongside so every forkful gets its own saucing, keeping the pasta from going soupy.
Chef Tips
- Squeeze the spinach in a clean towel after pressing in the colander. The goal is almost dry. Any lingering water turns the lasagna watery.
- Undercook the noodles by a minute. They finish cooking in the oven and won’t fall apart during layering.
- Cube mozzarella rather than shredding. Pockets of melted cheese throughout the lasagna are one of the signatures of this version.
- Let the baked lasagna rest 10 minutes before cutting. Slices hold their layers instead of sliding into a puddle.
Variations
- Béchamel version: Swap part of the ricotta for a classic béchamel for the authentic Bolognese-style layering.
- With meat: Add a layer of cooked Italian sausage or ground beef between noodles and filling.
- Mushroom: Stir 2 cups of sautéed mushrooms into the ricotta for an earthier take.
Ingredients
Directions
Cook lasagna noodles and drain.
Cool under cold running water; drain again and set aside.
Preheat oven to 350℉ (180℃).
In a large saucepan, cook spinach over medium-high heat, stirring frequently until leaves are limp 2 to 3 minutes.
Drain spinach in a colander and press excess water out with the back of a wooden spoon.
When cool enough to handle, squeeze dry.
Turn spinach out onto a cutting surface and chop fine.
In a large bowl, combine spinach, ricotta, egg yolks, ¾ cup Parmesan cheese, salt, pepper and nutmeg.
Mix with a wooden spoon until well blended.
In a greased 13×9 inch baking dish , alternately layer spinach pasta with spinach - ricotta mixture and mozzarella, making a total four layers.
Cover with foil and bake 25 minutes.
Uncover and bake 10 minutes longer, or until tomato sauce and remaining Parmesan cheese on the side.
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