Italian Flag Lasagna Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large pot, cook the lasagna noodles according to the package instructions. Drain and set aside.
• STEP 3.In a skillet, heat olive oil over medium heat. Add garlic and cook until fragrant. Add spinach and cook until wilted. Remove from heat and set aside.
• STEP 4.In a bowl, mix together ricotta cheese, egg, Parmesan cheese, salt, and pepper.
• STEP 5.Spread a thin layer of tomato sauce on the bottom of a baking dish. Place a layer of lasagna noodles on top.
• STEP 6.Spread half of the ricotta mixture over the noodles, followed by half of the spinach mixture. Repeat the layers.
• STEP 7.Top with a final layer of lasagna noodles and tomato sauce. Sprinkle mozzarella cheese on top.
• STEP 8.Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 9.Let the lasagna cool for a few minutes before serving. Serve with a fresh green salad and garlic bread.
• STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
• You can use fresh or frozen spinach for this recipe. If using frozen spinach, make sure to thaw and drain it before cooking.
• Feel free to add other ingredients such as ground beef or mushrooms to the tomato sauce for added flavor.
• For a vegetarian version, substitute the Parmesan cheese with a vegetarian-friendly alternative.
• To reheat leftovers, cover the lasagna with foil and bake in a preheated oven at 350°F (175°C) until heated through.

Storage and Serving

• Serve the Italian Flag Lasagna hot, straight from the oven.
• Garnish with fresh basil leaves for an extra pop of color and flavor.
• Pair the lasagna with a glass of red wine for a complete Italian meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To freeze the lasagna, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.