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"This is the simplest lasagne I've ever made," says Rach. "It's really silly easy." It has a nice backstory, too. Rach served The Feast of the Seven Fishes on Christmas Eve, but since her mom only eats cod, she created this extra dish just for her. Layered with tomato sauce, spinach, ricotta, mozzarella and Parm, it was a big hit. And for those of you who don't eat meat, note that it's vegetarian! 

Pro Tip from Rach: Although it's tempting, don't cut into the lasagne as soon as it comes out of the oven. It's important to let it rest for about 20 minutes so it can set up and hold its shape.

For more lasagne recipes from Rach, check out her Cast-Iron Skillet Lasagne and Lasagne with Butternut Squash


  • 16 ounces frozen chopped spinach, defrosted and drained well
  • One 32-ounce (large) container of ricotta cheese
  • 1 large egg
  • ¼ teaspoon freshly grated nutmeg
  • 2 cups grated Parmigiano-Reggiano cheese
  • 2 tablespoons EVOO
  • 2 tablespoons butter
  • 1 small onion, minced
  • 4 cloves garlic, grated or minced
  • Salt
  • Two 14-ounce cans Italian cherry tomatoes or 2 pints halved fresh cherry tomatoes
  • 1 jar passata or 3 cups tomato sauce
  • 1 handful (a loose cup) basil leaves, torn
  • 1 teaspoon sugar
  • 1 pound lasagne squares or flat lasagne noodles, par cook 7-8 minutes in salted water or per directions, place on parchment and cover with kitchen towel
  • 12-16 ounces shredded mozzarella cheese


Serves: 6


Combine spinach, ricotta cheese, egg, nutmeg and half of the Parm cheese.   

Preheat oven to 375°F.   

Heat a saucepot with EVOO over medium-low heat and melt butter into oil. Add onions and garlic, season with salt and soften 10 minutes. Add tomatoes and break up canned cherry tomatoes or soften fresh 10 minutes more. Add passata, basil and sugar and simmer 20 to 30 minutes.

Rachael Ray 9" x 13" Ceramic Baker

Rachael Ray 9" x 13" Ceramic Baker

Rachael Ray

In a 9-by-13-inch casserole, arrange a layer of tomato sauce, pasta, ricotta and spinach, pasta, sauce, then repeat. Top layer is mozzarella and remaining Parm. 

Cover and cook 45 minutes, then uncover and brown. Cool 20 minutes, cut and serve.