dinner · Italian-American
Sunday Pink-Sauce Lasagna
Layers of ricotta, spinach, mozzarella, and a slow-simmered tomato cream sauce.
From our kitchen · nutrition estimated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Ingredients
For 8 servings
- 12 oz lasagna noodles
- 28 oz crushed tomatoes
- 1 cup heavy cream
- 15 oz ricotta
- 12 oz mozzarella
- 1 egg
- 5 cups baby spinach
- 1 yellow onion
- 4 cloves garlic
- 2 tbsp olive oil
Equipment
Stovetop + Oven
How to make it
- 1
Cook onion in olive oil for 8 minutes; add garlic, tomatoes, and cream, then simmer for 25 minutes.
- 2
Boil the noodles until flexible. Mix ricotta, egg, wilted spinach, and half the mozzarella.
- 3
Layer sauce, noodles, and ricotta filling in a 9×13-inch baking dish. Finish with sauce and mozzarella.
- 4
Cover and bake at 375°F for 35 minutes, uncover for 15 minutes, then rest for 20 minutes before cutting.
Substitutions
- Use oven-ready noodles and add ½ cup water to the sauce.
- Replace spinach with finely chopped kale; cook it until tender first.
Storage & leftovers
Refrigerate covered for up to 4 days.
Freeze baked portions for up to 3 months. Reheat covered at 350°F until hot.
Dietary & allergen notes
Suitable for: vegetarian.
Contains dairy, egg, and gluten. Packaged ingredients can vary, so check labels and cross-contact information.
