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This Three-Cheese Spinach Lasagna makes everyone come back for more! Loaded with a trio of delicious cheeses, it's got that filling, cheesy goodness you crave. Works great for weekday meals or when you want to wow your dinner guests. The smooth spinach-ricotta blend tucked between layers of tasty tomato sauce and melty mozzarella makes a comforting dish that pleases both meat fans and veggie lovers.
What Makes This Dish Special
This spinach-filled pasta bake wins hearts while being super straightforward to whip up and bursting with taste. Spinach brings its nutritional punch as a superfood, and the combo of ricotta, mozzarella, and parmesan creates that dreamy cheese factor everyone wants. It'll be the talk of the table whether you're serving it on a random Tuesday or during a holiday feast. And it's totally flexible—you can put it together ahead when your schedule gets crazy.
Key Components For Best Results
- Frozen Spinach: 16 oz (454g) chopped greens, warmed to 40°F (4°C) and drained until moisture drops under 65%. You'll need 2 cups when packed down tight. Make sure there aren't any ice chunks or brown spots.
- Whole Milk Ricotta: 16 oz (454g) warmed to 65°F (18°C), with at least 15% milkfat. Should feel silky without any graininess. Water content between 65-70%.
- Marinara Sauce: 4 cups (960ml) at 70°F (21°C), pH ranging 4.0-4.4. Thick enough to stick to a spoon without running off. Shouldn't have water floating on top.
- Lasagna Noodles: 12 sheets (280g) containing 11-13% protein. For dry noodles, cook until just firm (core hits 185°F/85°C). Each sheet needs to measure 13x3 inches and 1/8 inch thick.
- Parmesan Cheese: 1 cup (100g) of fresh-grated Parmigiano-Reggiano aged over 24 months. Moisture level 29-31%. Grate it right before using for best flavor.
- Mozzarella Cheese: 2 cups (226g) low-moisture whole milk type, cut into 1/4-inch bits. Water content 45-52%. Keep at 40°F (4°C) so it melts perfectly.
- Seasonings:
- 1½ teaspoons (9g) fine sea salt
- 1 teaspoon (2g) fresh ground black pepper
- 2 cloves garlic, diced into tiny 1/16-inch pieces
- 1 tablespoon (3g) fresh basil, sliced into thin ribbons
How To Make It
- Get Ready
- Heat your oven to exactly 400°F (200°C), double-check with another thermometer. Put rack in middle position. Room should be 68-72°F (20-22°C) with humidity staying under 60%.
- Handle The Spinach
- Let spinach fully thaw at 40°F (4°C). Push through a strainer until it loses 60% of its weight. Final dampness should stay under 65%. Should feel dry but still bendable.
- Mix The Filling
- Stir together 65°F (18°C) ricotta with spinach, 3/4 cup parmesan, garlic, and spices. Keep mixing until everything blends completely. Mixture should stand up when scooped, staying between 60-65°F (15-18°C).
- Build The Layers
- Using a 9x13-inch baking dish (2.5 inches deep):
1. Spread 1/2 cup (120ml) sauce at 70°F (21°C)
2. Place 3 noodles with edges slightly overlapping
3. Add 1.5 cups (375g) spinach-ricotta mix in a 1/4-inch layer
4. Sprinkle 1/2 cup (56g) mozzarella evenly across
5. Pour 3/4 cup (180ml) sauce over top
Do this pattern 4 times. - Finish The Top
- Add final noodles, pour remaining sauce (1 cup/240ml at 70°F/21°C), sprinkle last mozzarella (1 cup/113g), and parmesan (1/4 cup/25g). Top surface should be flat with cheese spread evenly.
- Cook It Right
- Cover with foil, leaving 1/4-inch space above. Bake at 400°F (200°C) for 25 minutes. Take foil off, bake 10 more minutes until inside hits 165°F (74°C) and cheese turns golden brown (Pantone 7549 C).
- Let It Cool
- Stand 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 serving.
Secrets For Amazing Results
Don't forget to press all the water from your spinach or you'll end up with soggy layers. If you pick fresh mozzarella, let it dry on paper towels first. For the tastiest results, grab a block of parmesan and grate it yourself, and pick a really good marinara. Always give your lasagna some cooling time so it slices neatly.
Keeping And Warming Up
Wrap up extras and keep them in your fridge for up to 4 days. When you want more, warm it in your oven under foil, or try the microwave or air fryer until it's hot through. You can stick leftovers in the freezer for up to 2 months in a sealed container. Just thaw in the fridge overnight before heating.
Prep Ahead Tricks
Put your lasagna together the day before and stick it in the fridge uncooked. Let it sit at room temp for an hour before you bake it. You can also freeze the uncooked dish for up to 2 months. Just move it to the fridge the night before and follow the normal cooking steps.
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Common Questions
To stop your lasagna from getting soupy, make sure you squeeze every drop from the spinach and prep the mozzarella to cut down extra moisture. Always cook or thaw spinach before mixing it with ricotta for better taste. This dish works great for making in advance and storing until you're ready to cook it.
Frequently Asked Questions
- → What’s the deal with draining spinach completely?
Leaving water in the spinach means runny layers. Squeeze it well, and you’ll keep things firm and avoid soggy pasta.
- → Are no-boil lasagna noodles okay to use?
Totally, they work great! Just make your sauce a bit thinner so they get the moisture they need while baking.
- → Can I prep this ahead of time?
Yep, you can prep and chill it up to a full day in advance. Bake it from cold but tack on an extra 10-15 minutes to your cooking time.
- → Why should I wait before slicing it?
After baking, it needs about 10 minutes to settle. This keeps the layers together and makes slicing super easy.
- → Is freezing an option for this dish?
Definitely. Wrap it tight and store it in the freezer before or after baking for up to three months. Let it thaw overnight in the fridge before heating.