Martian Food
Sep 18, 2015

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Source: Adapted from Giada De Laurentiis, Everyday Italian

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1 lb. dry lasagna noodles, (you will have extra, but some always tear)
3 Tbs. extra-virgin olive oil
12-18 meatballs, cut into ¾-inch pieces
1 tsp. freshly ground black pepper, plus more to taste
2½ cups Béchamel Sauce
1½ cups spaghetti sauce
1½ lbs. whole-milk ricotta cheese
3 large eggs
2 Tbs. unsalted butter
2 10-ounce packages frozen chopped spinach,, thawed and squeezed dry
3 cups shredded mozzarella cheese
¼ cups freshly grated Parmesan cheese


Bring a large pot of water to a boil, generously salt the water (1-2 Tbs.), add the lasagna noodles and cook until almost al dente, about 1 minute before the recommended cooking time. Drain, then rinse the noodles in cold water to stop the cooking and remove any excess starch.  Cover with a damp towel so that the noodles don't dry out, then set aside.

Place an oven rack in the center of the oven and preheat the oven to 375°.

In a medium bowl, mix the béchamel and the spaghetti sauces, then season to taste with salt and pepper.

In another medium bowl, mix together the ricotta cheese, the eggs, and ½ tsp. each of salt and pepper.  Butter a 13 X 9 inch baking dish (we use PAM).  Spread one-third of the béchamel sauce mix over the bottom of the dish.  Layer five of the noodles over the sauce, slightly overlapping them, so that all of the sauce is covered.  Spread the ricotta mixture evenly over the noodles, then top with the spinach.  Place 5 more lasagna noodles on top of the spinach, then add the cut meatballs.  Spoon half of the remaining béchamel sauce mixture over the meat, then sprinkle with ½ cup of mozzarella cheese.  Top with 5 more lasagna noodles.  Cover the noodles with the remaining béchamel, then sprinkle with the rest of the mozzarella and the Parmesan cheese.

Line a large, heavy baking sheet with foil, put the baking dish on the pan, and bake until the lasagna is heated through and the top is browned and bubbling, about 45 minutes.  Let the lasagna sit for about 10 minutes before serving.


The lasagna can be assembled, covered tightly with plastic wrap, and refrigerated for up to one day before baking. Remove the plastic wrap before baking.

We always heat some of the spaghetti sauce that was not mixed with the béchamel and pass it at the table for those who like extra sauce.

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