Three Cheese Pasta Bake

This Spinach Ricotta Lasagna is a family favorite, and everyone will be asking for seconds! Packed with three cheeses, it's a hearty and cheesy delight. Perfect for weeknight dinners or to impress at your next gathering. The combination of creamy spinach and ricotta layered with rich tomato sauce and gooey mozzarella creates a cozy dish that meat lovers and vegetarians alike will enjoy.

Why You'll Love It

This spinach lasagna is a crowd-pleaser that's easy to make and packed with flavor. Spinach, a nutrient-rich superfood, adds a healthy twist, while the three cheeses—ricotta, mozzarella, and parmesan—deliver cheesy perfection. Whether for a weeknight dinner or a holiday gathering, this lasagna is sure to be the star of the table. Plus, it's versatile and can be made ahead of time for busy occasions.

Essential Ingredients For Success

• Frozen Spinach: 16 oz (454g) chopped spinach, thawed at 40°F (4°C) and squeezed until moisture content below 65%. Final volume should be 2 cups packed. No ice crystals or freezer burn visible.
• Whole Milk Ricotta: 16 oz (454g) at 65°F (18°C), minimum 15% milkfat content. Texture should be smooth and creamy without grainy appearance. Moisture content 65-70%.
• Marinara Sauce: 4 cups (960ml) at 70°F (21°C), pH 4.0-4.4. Consistency should coat back of spoon and hold shape. No separation or watery layers.
• Lasagna Noodles: 12 sheets (280g) with 11-13% protein content. If using dried, cook to al dente (core temperature 185°F/85°C). Each noodle should be 13x3 inches and 1/8 inch thick.
• Parmesan Cheese: 1 cup (100g) freshly grated Parmigiano-Reggiano aged 24+ months. Moisture content 29-31%. Grate just before use for optimal flavor.
• Mozzarella Cheese: 2 cups (226g) low-moisture whole milk mozzarella, shredded to 1/4-inch pieces. Moisture content 45-52%. Temperature 40°F (4°C) for optimal melting.
• Seasonings:
  • 1½ teaspoons (9g) fine sea salt
  • 1 teaspoon (2g) fresh ground black pepper
  • 2 cloves garlic, minced to 1/16-inch pieces
  • 1 tablespoon (3g) fresh basil, chiffonade cut

Step By Step Instructions

Environment Preparation

Preheat oven to exactly 400°F (200°C), verified with separate thermometer. Position rack in center. Room temperature should be 68-72°F (20-22°C) with humidity below 60%.

Spinach Preparation

Thaw spinach completely at 40°F (4°C). Press through fine-mesh strainer until weight reduces by 60%. Final moisture content should be below 65%. Texture should be dry but still pliable.

Cheese Mixture Development

Combine ricotta at 65°F (18°C) with spinach, 3/4 cup parmesan, garlic, and seasonings. Mix until uniform with no streaks. Mixture should hold shape when scooped, temperature 60-65°F (15-18°C).

Assembly Protocol

In 9x13-inch baking dish (depth 2.5 inches):
1. Spread 1/2 cup (120ml) sauce at 70°F (21°C)
2. Layer 3 noodles with 1/4-inch overlap
3. Spread 1.5 cups (375g) spinach-ricotta mixture in 1/4-inch layer
4. Add 1/2 cup (56g) mozzarella in even distribution
5. Pour 3/4 cup (180ml) sauce
Repeat 4 times total.

Final Layer Construction

Top with remaining noodles, sauce (1 cup/240ml at 70°F/21°C), mozzarella (1 cup/113g), and parmesan (1/4 cup/25g). Surface should be level with even cheese distribution.

Baking Specifications

Cover with foil, create 1/4-inch tent. Bake at 400°F (200°C) for 25 minutes. Remove foil, bake additional 10 minutes until internal temperature reaches 165°F (74°C) and cheese browns to golden color (Pantone 7549 C).

Resting Protocol

Rest uncovered for exactly 15 minutes at room temperature (68-72°F/20-22°C). Internal temperature should decrease to 145-150°F (63-66°C) for optimal serving consistency.

Tips for Perfect Lasagna

Ensure to squeeze out excess liquid from the spinach to avoid a watery lasagna. If using fresh mozzarella, drain it thoroughly on paper towels before layering. For a balanced flavor, use freshly grated parmesan and a good-quality marinara sauce. Let the lasagna rest after baking to make slicing easier.

Storage and Reheating

Store leftovers in the fridge for up to 4 days, covered. Reheat in the oven with foil, or in the microwave or air fryer until heated through. You can freeze leftovers for up to 2 months in an airtight container. Thaw overnight in the fridge before reheating.

Make-Ahead Tips

Assemble the lasagna a day in advance and refrigerate it uncooked. Bring it to room temperature for an hour before baking. You can also freeze the uncooked lasagna for up to 2 months. Thaw in the fridge overnight and bake as per recipe instructions.

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FAQs About Spinach Lasagna

To avoid watery lasagna, ensure the spinach is drained thoroughly and mozzarella is prepped to remove excess moisture. Spinach should be cooked or thawed before adding to the ricotta mixture for optimal flavor. This lasagna is great for making ahead and storing until ready to bake.

Frequently Asked Questions

→ Why do I need to drain the spinach so well?

Excess water from spinach can make your lasagna watery. Squeeze thoroughly to keep the layers firm and prevent soggy pasta.

→ Can I use no-boil lasagna noodles?

Yes, no-boil noodles work great. Just make sure your sauce is slightly thinner as these noodles absorb more liquid while baking.

→ How far ahead can I make this?

You can assemble the lasagna up to 24 hours ahead and refrigerate. Add 10-15 minutes to baking time if cooking from cold.

→ Why let it rest before serving?

The 10-minute rest helps the layers set, making it easier to cut clean slices without the filling sliding apart.

→ Can I freeze this lasagna?

Yes, wrap well and freeze either before or after baking for up to 3 months. Thaw overnight before heating.