Ingredients (4-6 people)
  • Italian seasoning, salt and pepper to taste
  • Lasagna sheets, boiled al dente 10
  • Mozzarella cheese, shredded 1 cup
  • Basil leaves, minced 3 tbsp
  • Black pepper 1/2 tsp
  • Cloves garlic, minced 4
  • Italian herbs 2 tsp
  • Lemon juice 1 tbsp
  • Lemon zest 1 tbsp
  • Mozzarella cheese 1/2 cup
  • Oil 1 tbsp
  • Parmesan cheese 1/2 cup
  • Red chili flakes 1 tsp
  • Ricotta cheese 1 cup
  • Salt to taste
  • Spinach, fresh or frozen 3/4 cup
  • Drain excess water from ricotta using a mesh strainer lined with a paper towel for 20 mins.
  • In a pan, sauté garlic in oil until caramelized, add spinach until wilted, then let it cool.
  • In a bowl, mix ricotta, drained spinach, lemon juice, zest, black pepper, herbs, basil, chili flakes, 1/2 cup mozzarella, and parmesan. Season to taste and then the filling is ready.

Pasta Assembly:

  • Preheat your oven to 385°F / 195°C.
  • In a baking dish, spread a thick layer of Pomì Passata sauce.
  • Lay out a lasagna sheet, spread ricotta-spinach filling onto it, and top with another lasagna sheet.
  • Roll lengthwise, cut in half, and place rolls in the baking dish. Repeat.
  • Fill gaps with extra Passata sauce, ensuring it gets into the empty spaces. Cover everything generously with 1 cup mozzarella. Drizzle with truffle oil.
  • Cover with foil, bake covered for 20 to 30 minutes, uncovered for 10 mins.

and get your
#chef moment?