Spinach Lasagne

A hearty vegetarian lasagna that does away with one of the most tedious steps: there’s no boiling the noodles first. They go in dry and cook right in the pan, soaking up moisture from the sauce as it bakes.

The filling is creamy and green, a mix of ricotta, parmesan, and chopped spinach layered between the noodles. On top, melty mozzarella and Monterey jack brown into a bubbling, golden blanket.

Two details make the difference. First, wring the thawed spinach as dry as you can, since trapped water turns the whole thing soupy. Second, make sure those uncooked noodles are well covered in sauce, because they need that liquid to soften properly.

Doming the foil keeps the cheese from sticking as it bakes covered, then a final uncovered stretch browns the top. The hardest part is waiting: let it rest a full half hour before cutting so it firms up and slices into clean squares instead of sliding into a puddle.

Chef Tips

• Squeeze the thawed spinach completely dry, or the lasagna turns watery.
• Cover the uncooked noodles fully with sauce so they soften and cook through; a generous, saucy tomato sauce is key.
• Dome the foil so it doesn’t stick to and tear off the melted cheese.
• Rest it 30 minutes before slicing. This is the secret to clean, sturdy squares.

Variations

• Add sauteed mushrooms, zucchini, or roasted red peppers to the layers.
• Stir an egg into the ricotta for a firmer, more sliceable filling.
• Use cottage cheese in place of ricotta for a lighter, looser filling.