For the filling: • 3 large onions, thinly sliced • 2 tbsp olive oil • 2 tbsp butter • 2 cloves garlic, minced • 6 cups fresh spinach • 1 cup ricotta cheese • ½ cup goat cheese, crumbled • 1 egg • Salt & pepper
For the sauce: • 3 cups crushed tomatoes • 2 tbsp olive oil • 1 tsp dried oregano • 1 tsp chili flakes • 1 tsp sugar • Salt & pepper
For assembly: • 12 lasagna sheets (pre-cooked or fresh) • 1 ½ cups mozzarella, shredded • ½ cup Parmesan, grated
Instructions: 1. Caramelize onions in butter and olive oil over low heat until golden and sweet. Add garlic, then wilt spinach. Cool slightly. 2. Mix ricotta, goat cheese, egg, salt, and pepper. Fold in the spinach-onion mixture. 3. For the sauce, simmer tomatoes with olive oil, oregano, chili flakes, sugar, salt, and pepper until rich. 4. In a baking dish, layer sauce, pasta sheets, spinach-cheese mix, and mozzarella. Repeat layers, finishing with sauce, mozzarella, and Parmesan. 5. Bake at 375°F (190°C) for 35–40 min until bubbly and golden on top. Let rest before cutting.
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