Servings: eight to ten.
The ultimate vegetarian lasagne is made with a quick homemade tomato sauce and even quicker besciamella (cream sauce) for layering with the rich spinach-and-ricotta filling. Made-from-scratch lasagna noodles are thinner and more delicate than store-bought, and meld better with the sauces. But if time is short, you can still get excellent results from store-bought fresh pasta sheets or even good-quality dried noodles. To spread out the cooking, make the tomato sauce and pasta one day ahead, and make the cream sauce while you’re waiting for the pasta water to boil. The assembled lasagne can be refrigerated overnight or frozen before baking (see Make-Ahead Tips, below).
Make Ahead Tips
You can make the spinach and ricotta filling up to 4 hours ahead and store it in the refrigerator in an airtight container.
The assembled, unbaked lasagne will keep for at least a day in the refrigerator. Alternatively, you can freeze it for up to four months (make sure you wrap the dish tightly with plastic). Thaw the lasagne in the fridge and bring it to room temperature before baking.
If time is short and you can’t find fresh pasta sheets in your local stores, substitute 1 lb. of good-quality dried lasagne noodles for the fresh noodles. Skip the cooking instructions below and cook them according to the package directions.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Wonderful lasagna. It does take a bit of time to prep, but worth it.
This was great. Even though it's pretty rich, everyone commented on how "light" it was. I think combining the spinach with the cream sauce is a great touch. I did use dried, no-boil lasagna, since time was relatively short.
This was fabulous. I made my own ricotta the day before and it made a very special meal. I skipped the cream sauce entirely. I used very good flat (no ruffle) Italian pasta sheets and a sturdy leafy green spinach.
reduced ingredients as I was only cooking for 2 & used dried lasagne sheets.Although it did require a lot of pots it didn't take that long. Made the spinach first & while that was cooling I started on the tomato. While that was simmering I got on with the white sauce.I used the cheats method- add some of the cold milk, butter, flour etc to pot & heat-stirring constantly-adding more milk until its at the required thickness.Works every time.My husband is not a great lasagne fan but I have been advised that this is a keeper. Wouldn't change a thing.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.