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Lasagna with cheese

Cheese lasagna

Incredibly tasty, appetizing — a dinner that's a celebration any day! This cheese lasagna is made without meat but with lots of ricotta, mozzarella, and spinach. That makes it very juicy, savory, and fragrant. Unlike classic lasagna, it doesn't use a béchamel sauce.

Irisha

Recipe author

Composition / ingredients

Servings:

Lasagna sheets

Ricotta

300

Spinach (I used frozen)

Mozzarella

120

Parmesan (70 g for the filling and 50 g for sprinkling the layers)

120

Chicken eggs

Tomatoes (in their own juice)

350

Ground hot pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 11 g

Fats 19 % 8 g

Carbohydrates 56 % 24 g

202 kcal

GI: 8 / 92 / 0

Cooking method

Step 1:

How do you make cheese lasagna? Gather the ingredients. Instead of mozzarella and Parmesan, you can use any other soft and hard cheese, and you can swap the ricotta for a mild farmer cheese. But real lasagna is still made with these cheeses. If your spinach is frozen, like mine, thaw it a little first — it doesn't have to be all the way, which makes it easier to blend.
Step 2:

First, make the cheese filling. How do you make the filling? Put the ricotta, spinach, 2 eggs, and 70 g of grated Parmesan into a food processor. If your spinach is fresh, wash and dry it first, then remove any thick stems.
Step 3:

Blend everything thoroughly. Add salt and pepper to taste. Keep in mind the filling already contains salty cheese, so don't over-salt it.
Step 4:

Next, make the tomato sauce. How do you make it? Purée the canned tomatoes in their juice. Pour them into a skillet, bring to a boil, and add salt, pepper, and, if you like, dried herbs and sugar.
Step 5:

Simmer the sauce for a few minutes, then turn it off.
Step 6:

Cook the lasagna sheets in plenty of salted water, a few at a time. Check the cooking time on the package — every brand recommends a different time. Lay the cooked sheets on a towel so the excess water drains off. There are also no-boil sheets sold now; use those dry, straight from the box (check your package instructions to see which kind you have). Lay sheets on the bottom of the baking dish.
Step 7:

Spread a few spoonfuls of the cheese filling on top.
Step 8:

Cover it with tomato sauce and sprinkle with Parmesan. Repeat this three more times. You'll end up with 4 layers of pasta.
Step 9:

Arrange the thinly sliced mozzarella over the top layer of filling. If you're using another soft cheese, grate it.
Step 10:

Pour tomato sauce on top and sprinkle with the remaining Parmesan. Bake the lasagna in a preheated 350°F (180°C) oven for about 30 minutes, until golden.
Step 11:

Let the finished lasagna cool slightly and cut it into portions. Enjoy!

Always wash eggs before using them, since even a seemingly clean shell can harbor harmful bacteria. It's best to use a food-safe wash and a brush.
Keep in mind that everyone's oven is different. The temperature and cooking time may differ from what's given in the recipe. To make any baked dish a success, take advantage of helpful information on how ovens behave!
For all the differences between the various cream cheeses and how to substitute one properly in a recipe so you don't ruin the dish, see this article.