Spinach and Ricotta Lasagna

• 2 cans (56 oz) San Marzano or Roma tomatoes
• 1 head (about 12 cloves) garlic, peeled
• ¼ cup olive oil
• Salt
• 2 tubs (30 oz) ricotta
• 2 eggs
• 3 packages (27 oz) frozen spinach
• 1 lb lasagna pasta sheets
• ¾ lb shredded mozzarella

Ingredients for 12 servings (8.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Sauce: Put a thick-bottomed pot over medium-low heat. Add the oil and garlic, and stir until fragrant and blisters begin to form.

   Stovetop
2. 2

   Add the tomatoes, and reduce the heat to low.

3. 3

   Simmer until it has a sauce consistency and has reduced to about ⅔ the original volume (about 1½ hours).

   Stovetop
4. 4

   Turn off the heat and remove the garlic cloves to mash them with a fork. Add the garlic purée to the sauce.

5. 5

   Add salt to taste, cover, and let rest 30 minutes.

6. 6

   Cheese mixture: Pour the ricotta cheese onto a cheesecloth or tea towel in a strainer, and let drain for 30 minutes.

7. 7

   Combine the eggs and ricotta, and beat until creamy with a hand mixer.

   Mixer
8. 8

   Cover and reserve, ensuring it is at room temperature during assembly.

9. 9

   Spinach: Thaw, drain, and press the liquid out of frozen spinach.

10. 10

    Reserve until ready to assemble.

11. 11

    Pasta: Cook the pasta according to the manufacturer's directions, drain and place back into the pot with cold water.

12. 12

    Lay the sheets on a clean, wet tea towel and roll the cloth until ready to use.

13. 13

    Assembly and cooking: Ladle sauce at the bottom of a 9x13-inch pan or dish and layer lasagna sheets.

14. 14

    Sparsely deposit spinach onto the noodles and apply cheese mixture with a rubber spatula.

15. 15

    Add more sauce and repeat the previous step until the pan is almost full and covered with a layer of lasagna.

16. 16

    Add sauce and cover with grated mozzarella.

17. 17

    Put the pan onto a tray and bake at 350°F for approximately 30 minutes, or to an internal temperature of 150°F.

    Oven
18. 18

    Let rest for 15–20 minutes before serving.