When I was a kid my mom made lasagna pretty frequently. But something she never did was put meat in it. I didn’t even know meat in lasagna was the norm until I reached adulthood. Because of that classic meat lasagna feels a bit…superfluous.
Which is why my lasagna recipe is packed with as much cheese as humanly possible. I also filled it with spinach because that way I can pretend it’s healthy! But my favorite thing about this lasagna is how easy it is. Even though it involves making your own sauce it still comes together easily. The hardest part is being patient during the cook and rest time.
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1/2 tsp dry thyme
- 3 tbsp fresh basil, roughly chopped
- 1 tbsp dry oregano
- 1 28 oz can crushed tomatoes
- 2 1/2 cups ricotta cheese
- 1 cup parmesan, plus more for topping
- 12 lasagna noodles
- 2 cups mozzarella
- 2 cups baby spinach
- 1 tbsp oil
- Salt and pepper
Preheat the oven to 350. Get a pot of salted water boiling and cook your noodles according to package directions minus one minute and drain.
Heat the oil in a large sautee pan. Add in the onion and saute until it starts to become translucent, five to seven minutes. Add in the garlic, thyme, oregano, and two tablespoons of the basil and saute until the garlic becomes fragrant, about one minute. Pour in the crushed tomato and reduce heat to low. Allow to simmer for 15 minutes. Season to taste, bearing in mind that the sauce will thicken in the oven causing it to taste stronger.
For the cheese filling mix together the ricotta, parmesan, remaining basil, and 1/2 tsp each of salt and pepper.
Get ready to assemble. In a 9×13 baking dish follow this order of components working from the bottom up. A smear of sauce, noodles,more sauce, globs of the ricotta mixture spread throughout, 1/4 of the spinach, 1/4 of the mozzarella, and then noodles. Repeat this three times, and for the final coat of mozzarella add some parm on top too. Make sure to get cheese into all the nooks and crannies of the pan so out can caramelize in the oven.
Bake in the oven for 35-45 minutes. Trust me, you’ll know when it’s done. Allow it to rest for 10 minutes before digging in.