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 ...

Now assemble the lasagna, using a baking dish measuring 12x8 inches: place some béchamel on the bottom (14), then lay 3 egg sheets and cover with more béchamel (15).

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 ...

If you’re making rolled lasagna, you’ll set this loaded-up cream sauce to the side. Make the ricotta filling, which is flavored with pre-made pesto. That’s a big time-saving hack to keep in ...

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.

We didn’t want to build over the trees.” It offers salads, seafood, hamburgers and sandwiches along with its popular spinach and artichoke dip with fried bowtie pasta.

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 ...

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 ...