pomodoro ricotta lasagna
Simple yet fancy-feeling, with a beautifully easy and flavorful pomodoro sauce and layers of spinach and ricotta filling.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 1/2 lb vegetarian beef ground (or regular)
- 2 shallots, minced
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1 1/2 tsp dried parsley
- 1/2 tsp dried fennel
- 28 oz can crushed tomatoes
- 15 oz can tomato sauce
- 1-2 tsp honey or sugar
- 1/2 cup fresh basil, torn
- 1 lb oven-ready lasagna noodles
- 2 cups whole milk ricotta cheese
- 10 oz frozen spinach, thawed and drained
- 2 1/2 cups low-moisture mozzarella cheese, shredded
- 3/4 cup fresh parmesan cheese, grated
Instructions
- Preheat oven to 375 degrees. Lightly grease a 9 x 13 inch baking dish.
- Heat the olive oil in a skillet over medium. Add the ground, shallots, garlic, oregano, parsley, and fennel. Brown the "meat" for 5-8 minutes. Pour in the crushed tomatoes and tomato sauce and the sugar. Simmer for 10-15 minutes. Stir in the basil and taste for salt and pepper.
- In a bowl, stir together the ricotta and spinach.
- Pour 3/4 cup of the sauce into the bottom of the baking sheet. Top with 3-4 lasagna sheets. Spread 1/3 of the ricotta overtop, then another 1 cup of sauce. Sprinkle on 1/2 cup of mozzarella. Repeat for 2 more layers.
- Finish with a layer of 3-4 lasagna noodles, the remaining sauce, the remaining mozzarella, and the parmesan cheese.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake 12-15 minutes longer until the cheese is bubbly and golden in spots. Let the lasagna rest on the counter for 10-15 minutes before slicing and serving!
Notes
*To make ahead: Prep the lasagna through step 5. Cover with foil and refrigerate for up to 3 days. When ready to bake, proceed as directed. You may need to add 5-10 minutes of baking time if transferring the lasagna straight from the fridge to the oven.
*Vegetarian beef: My favorite brand is Impossible, but Good & Gather makes a great ground as well. If you prefer meat, choose your favorite. I'd imagine a spicy Italian sausage would be great in this!