As our September Eat Local Challenge rolls on, we wanted to share one of our favorite recipes highlighting a list of fantastic local ingredients. There’s already so much to love about lasagna but when you include Bove’s marinara, Vermont Fresh pasta, Maplebrook Farm’s ricotta, and Cabot’s mozzarella cheese, this classic comfort food reaches new heights! These ingredients are also featured in our weekly sale from September 10th – 16th, so it’s a great time to give it a try.
Preheat oven to 375 F. Fill the bottom of a medium pot with about 1/2-inch of water and place over medium heat. Trim the stems from the spinach and stuff it into the pot. Cover and simmer until the spinach just wilts. Strain, cool, squeeze out any excess water, then roughly chop the spinach. In a medium bowl, combine spinach, ricotta, basil, egg, parmesan, salt & pepper. In a 9 X13 dish, spread in a thin layer of the pasta sauce. Unroll the fresh pasta sheets and trim two long slices to lay into the dish. Spread one-third of the ricotta mixture onto the pasta, then add another layer of pasta sauce. Repeat for a total of three layers of pasta, three layers of ricotta, and four layers of sauce. Top with shredded mozzarella and bake 35-45 minutes, or until the cheese reaches golden, gooey perfection.