📝 About This Recipe
This exquisite Milchig masterpiece elevates the classic vegetarian lasagna into a gourmet experience, featuring layers of velvety whipped ricotta, sautéed baby spinach, and a robust roasted garlic tomato sauce. By utilizing premium kosher cheeses and fresh, vibrant vegetables, this dish offers a sophisticated depth of flavor and a satisfyingly rich texture. It is the ultimate centerpiece for a festive Shabbat dairy meal or a refined family gathering, promising a comforting yet upscale Italian-inspired feast.
🥗 Ingredients
The Roasted Garlic Tomato Sauce
- 28 ounces Crushed Tomatoes (high-quality canned San Marzano style)
- 2 tablespoons Tomato Paste
- 3 tablespoons Olive Oil (extra virgin)
- 6 cloves Garlic (minced)
- 1/4 cup Fresh Basil (torn into small pieces)
- 1 teaspoon Dried Oregano
The Cheese & Vegetable Filling
- 32 ounces Ricotta Cheese (whole milk, kosher certified)
- 1 large Egg (beaten)
- 10 ounces Baby Spinach (fresh, sautéed and squeezed dry)
- 2 medium Zucchini (thinly sliced into half-moons)
- 4 cups Mozzarella Cheese (shredded, divided)
- 1 cup Parmesan Cheese (grated, divided)
- 1/4 teaspoon Nutmeg (freshly grated)
The Foundation
- 12-15 pieces Lasagna Noodles (oven-ready or par-boiled)
- 1 teaspoon Kosher Salt (plus more for pasta water)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a deep 9x13 inch baking dish with olive oil or non-stick spray.
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2
In a large saucepan over medium heat, sauté the minced garlic in olive oil for 1-2 minutes until fragrant but not browned. Stir in the tomato paste and cook for another minute.
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3
Add the crushed tomatoes, dried oregano, salt, and pepper to the saucepan. Simmer on low for 15 minutes, then stir in the fresh basil and remove from heat.
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4
In a separate skillet, sauté the sliced zucchini with a pinch of salt until just tender (about 4 minutes). In the same pan, wilt the spinach, then place it in a clean kitchen towel and squeeze out all excess moisture.
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5
In a medium bowl, combine the ricotta cheese, beaten egg, nutmeg, and half of the Parmesan cheese. Whisk vigorously until the mixture is light and airy.
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6
Fold the chopped, dried spinach into the ricotta mixture until evenly distributed.
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7
Begin assembly: Spread 1 cup of the tomato sauce across the bottom of the prepared baking dish to prevent sticking.
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8
Place a single layer of lasagna noodles over the sauce, overlapping slightly if necessary.
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9
Spread 1/3 of the ricotta-spinach mixture over the noodles, followed by a layer of sautéed zucchini and a generous sprinkle of mozzarella cheese.
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10
Repeat the layers (sauce, noodles, ricotta, zucchini, mozzarella) two more times, finishing with a final layer of noodles on top.
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11
Spread the remaining tomato sauce over the top layer of noodles, ensuring they are completely covered to prevent them from drying out. Top with the remaining mozzarella and Parmesan.
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12
Cover the dish tightly with aluminum foil, tenting it slightly so it doesn't touch the cheese. Bake for 25 minutes.
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13
Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden brown and the noodles are tender.
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14
Crucial Step: Let the lasagna rest for at least 15 minutes before slicing. This allows the layers to set and ensures clean, beautiful slices.
💡 Chef's Tips
Always squeeze the moisture out of your cooked spinach; otherwise, your lasagna will be watery. If using oven-ready noodles, ensure the sauce is slightly thinner so the pasta can absorb the liquid to cook. For a deeper flavor, roast your own garlic cloves before mashing them into the sauce. Use whole milk ricotta for the creamiest texture; part-skim can sometimes become grainy when baked. To get a perfectly browned top, turn on the broiler for the last 2 minutes of cooking, watching closely.
🍽️ Serving Suggestions
Serve with a crisp, bitter greens salad like arugula or radicchio with a lemon vinaigrette. Pair with a chilled glass of Chardonnay or a light Pinot Grigio. Accompany with warm, crusty garlic bread made with kosher butter. Offer a side of roasted balsamic Brussels sprouts for extra vegetable crunch. A drizzle of high-quality balsamic glaze over the top just before serving adds a lovely acidic pop.