To prepare lasagna with ham and spinach, start with the spinach. Place them in a pan with a drizzle of oil (1) and a pinch of salt, stir (2), and let them wilt over medium-low heat for a few ...

What you need Lasagna pasta: Buy a good quality noodle Tomatoes: A 15-ounce can of diced, stewed or crushed tomatoes will make the lasagna fresher than pasta sauce. Olive oil: Good Quality olive ...

Meanwhile, mix one 16-oz. package frozen chopped spinach, thawed, drained, one 16-oz. container whole-milk ricotta, 4 oz. cream cheese, room temperature, and 3 oz. Parmesan, finely grated, in a ...

The lasagna can be assembled and refrigerated for up to 2 days before baking, covered with plastic wrap; or frozen for up to 2 months, covered with plastic wrap and aluminum foil.

If the lasagna still seems too saucy, return the pan to medium-low heat and simmer, uncovered, for another 2 minutes. When ready to serve, scatter over the remaining basil leaves, more cheese, if ...

Food Stylist: Simon Andrews. But unlike some lasagna recipes, you don’t have to make the pasta by hand. You don’t even have to search out fresh lasagna noodles from the store.

For the sauce, crumble the cheddar into a blender, add the frozen spinach, the milk, most of the marjoram leaves and a squeeze of lemon juice, then blitz until smooth. Season to perfection, then ...

A cold and snowy weekend left me in the mood for some filling comfort food -- and time to make it. Luckily I had planned for this and bought the ...