You're going to love these layers of noodles stuffed with ricotta cheese, sautéed garlicky spinach, and roasted tomatoes with a creamy Bechamel sauce. Try my spinach and tomato lasagna for dinner tonight.
Author: Chef Dennis Littley
12refrigerated pasta sheets or a box and a half of dry noodles
3/4cupgrated Romano cheese
16ouncesorganic baby spinach leaves
6fresh tomatoes sliced
1cupmilkuse more if sauce is too thick
1/4cupgrated Romano cheese
pinch of black pepper
1tbspfresh basil -chopped
Preheat oven to 350 degrees
Mix ricotta, grated Romano cheese, eggs, sugar and pepper together until well blended and place in the refrigerator until needed.
Slice tomatoes, season with salt pepper and grated romano cheese and roast at 350 degrees for about 15 minutes.
In a saucepan melt butter, then add in flour. Stir mixture over low heat until it begins to smell a little like bread (as the flour cooks). Be careful not to let the mixture burn.
In another sauce pan heat the vegetable stock until almost boiling, then add it to the butter / flour mixture (roux). Mix well getting all of the roux stuck in the corners blended in.
Add in milk, romano cheese and black pepper. Allow to simmer for 5 minutes, mixture will thicken as it. If needed add additional milk or water to thin out your sauce. Allow sauce to cool.
In a large skillet or sauce pan add in olive oil, garlic and spinach leaves and allow garlic to saute as spinach reduces.
When spinach is fully cooked place in colander and allow all the liquid to drain. Squeeze out any remaining liquid and set spinach aside.
Start by placing enough bechamel sauce to cover the bottom of your lasagna pan, then add a layer of your prepared lasagna noodles*
Add a layer of ricotta cheese a little of the bechamel sauce and then another layer of noodles.
Add another layer of ricotta topped with the cooked spinach, top with bechamel sauce. then adding another layer of noodles
Add the rest of the ricotta cheese and top with the roasted tomatoes (reserve 6 slices for the top of the lasagna), bechamel sauce and a final layer of noodles.
Top the last layer of noodles with bechamel, and shredded mozzarella cheese.
Top with sliced tomatoes and sprinkle with romano cheese and chopped basil.
Bake at 350 degrees for about an hour, allow lasagna to rest for 15-20 minutes before cutting.
If using dry noodles, you don't have to cook them, just add a little extra sauce under and over each layer of noodles, and allow the finished lasagna to sit 6-8 hours before baking