Lasagna made with layers of ricotta cheese and spinach, also with a light alfredo sauce.


Recipe Summary

30 mins
30 mins
1 min


Ingredient Checklist


Instructions Checklist
  • Take a large pan with water on high heat. When it starts boiling, put a bit of oil.

  • Cook 3 lasagna noodles at a time and let them on boiling water for about 3 minutes. Take the noodles off the water and leave them in a bowl with cold water to stop cooking. The noodle will not be completely cooked because it will still go in the oven.

  • Repeat the noodle cooking process with the remaining noodles. Leave all noodles in the bowl with cold water while preparing the other ingredients.

  • Take off the spinache leaves from the branches, wash them and chop them.

  • Get the olive oil and put it on a pan on medium heat. When it is very hot, pour the onion and garlic and let it fry lightly for about 4 minutes.

  • Add the spinach, mix and let it cook for 7 minutes.

  • Turn heat off and drain the water from the pan.

  • Add the ricotta cheese and mix it, smashing the ricotta with a fork. Season the mixture with salt and nutmeg.

  • To assemble the lasagna, use a ladle to pour the alfredo sauce on the bottom of a oven-safe glass pan and spread the sauce with a spoon.

  • Put a layer of lasagna noodles on top of the sauce.

  • Spread a bit of the ricotta and spinach mixture and on top of it, put another ladle of alfredo sauce, always spreading it with a spoon.

  • Sprinkle 1/3 of the grated parmesan cheese over the sauce.

  • Repeat the layer process two more times.

  • Take the lasagna to a pre-heated oven (350F) and let it bake for about 30 minutes, or until cheese is melted.