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This Three-Cheese Spinach Lasagna will make your family beg for more! Loaded with a trio of cheeses, it's a filling and ooey-gooey treat. Great for busy weeknights or when you need to wow guests. The mix of smooth spinach and ricotta tucked between layers of zesty tomato sauce and melty mozzarella makes a comfort dish that'll please both meat fans and veggie lovers.
What Makes This Dish Special
Everyone goes crazy for this spinach lasagna because it's simple to whip up but bursting with taste. Spinach isn't just tasty—it's packed with good stuff too, while the blend of ricotta, mozzarella, and parmesan creates a cheese lover's dream. It'll be the talk of the table whether you're serving a random Tuesday dinner or hosting a big holiday meal. And don't worry about time—you can put it together early when you've got lots going on.
Key Ingredients You'll Need
- Thawed Spinach: 16 oz (454g) chopped greens, warmed to 40°F (4°C) and drained until moisture drops under 65%. Should fill 2 cups when packed down. Make sure there aren't any ice bits or darkened patches.
- Ricotta Cheese: 16 oz (454g) warmed to 65°F (18°C), containing at least 15% milkfat. Should feel silky without any gritty bits. Contains 65-70% moisture.
- Sauce: 4 cups (960ml) at room temp 70°F (21°C), with acidity level 4.0-4.4. Should stick to your spoon without dripping or splitting.
- Pasta Sheets: 12 pieces (280g) containing 11-13% protein. For dry pasta, cook until firm (inside temp 185°F/85°C). Each sheet measures 13x3 inches and 1/8 inch thick.
- Aged Cheese: 1 cup (100g) fresh-grated Parmigiano-Reggiano that's been aged 2+ years. Contains 29-31% moisture. Grate right before using for best flavor.
- Stringy Cheese: 2 cups (226g) partly dried whole milk mozzarella, torn into 1/4-inch bits. Contains 45-52% moisture. Keep at 40°F (4°C) so it melts just right.
- Flavor Boosters:
- 1½ teaspoons (9g) sea salt (fine grind)
- 1 teaspoon (2g) black pepper (freshly ground)
- 2 garlic cloves, chopped super tiny (1/16-inch)
- 1 tablespoon (3g) basil leaves, sliced into thin ribbons
Making Your Lasagna
- Getting Started
- Heat your oven to exactly 400°F (200°C), double-check with another thermometer. Put rack in the middle. Your kitchen should be 68-72°F (20-22°C) and not too humid (under 60%).
- Handling the Greens
- Let spinach warm up fully at 40°F (4°C). Squeeze through a strainer until it loses 60% of its weight. You want less than 65% moisture left. It should feel dry but still bendable.
- Creating the Filling
- Mix 65°F (18°C) ricotta with spinach, 3/4 cup aged cheese, garlic and spices. Stir until completely blended. The mix should stay in place when scooped, around 60-65°F (15-18°C).
- Building Your Dish
- In a 9x13-inch pan (2.5 inches deep):
1. Smear 1/2 cup (120ml) sauce at 70°F (21°C)
2. Place 3 pasta sheets so they overlap by 1/4 inch
3. Spread 1.5 cups (375g) spinach-cheese mix in a 1/4-inch layer
4. Sprinkle 1/2 cup (56g) shredded mozzarella evenly
5. Drizzle 3/4 cup (180ml) sauce
Do this 4 times. - Finishing the Top
- Put on the last pasta sheets, remaining sauce (1 cup/240ml at 70°F/21°C), mozzarella (1 cup/113g), and parmesan (1/4 cup/25g). Make sure the top is flat with cheese spread out nicely.
- Cooking Time
- Cover with foil, leaving a 1/4-inch gap for air. Bake at 400°F (200°C) for 25 minutes. Take foil off, cook 10 more minutes until inside reaches 165°F (74°C) and cheese turns golden (Pantone 7549 C).
- Cooling Down
- Let it sit uncovered for exactly 15 minutes at room temp (68-72°F/20-22°C). Inside should cool to 145-150°F (63-66°C) for the best texture when served.
Ways to Nail Your Lasagna
Don't forget to really squeeze the spinach dry so your lasagna isn't soggy. If you're using fresh mozzarella, pat it down with paper towels first. For the tastiest results, grate your own parmesan and pick a really good sauce. Always let it cool a bit after baking so it's easier to cut.
Keeping Leftovers Fresh
Leftover lasagna stays good in the fridge for about 4 days if you keep it covered. Warm it up with some foil in your oven, or try the microwave or air fryer till it's hot throughout. You can stick leftovers in the freezer for up to 2 months in a sealed container. Just thaw in your fridge overnight before warming.
Prep-Ahead Shortcuts
You can put your lasagna together the night before and keep it in the fridge uncooked. Just let it sit out for an hour to warm up before baking. Want to plan way ahead? The uncooked dish can go in the freezer for up to 2 months. Thaw it in your fridge overnight then cook according to the regular directions.
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Common Questions
To keep your lasagna from getting soupy, drain your spinach really well and make sure your cheese isn't too wet. Always cook or thaw spinach before mixing it with ricotta for the best taste. This dish works great for preparing early and keeping until you're ready to bake it.
Recipe FAQs
- → Why should I drain spinach well?
Too much moisture from spinach leads to soggy layers. Press it dry so your lasagna stays firm and holds nicely.
- → What about no-boil lasagna noodles?
No-boil noodles are a great shortcut. Just ensure your sauce isn’t too thick, as the noodles will soak up liquid while baking.
- → Can I prep this ahead of time?
You can assemble it a day in advance and keep it in the fridge. When baking from cold, tack on an extra 10-15 minutes to the cooking time.
- → Why wait before slicing it?
Allowing it to rest for about 10 minutes helps everything set, making cleaner slices and preventing a sloppy mess.
- → How do I freeze this dish?
Wrap tightly, then freeze cooked or uncooked for up to 3 months. Defrost in the fridge overnight before reheating or baking.