Aug 21 2011
1 recipe Fresh Pasta Dough $0.96
5 – 6 cups spaghetti sauce $3.79
1 pound baby spinach $4.99
2 cups ricotta cheese $4.00
3/4 cups grated Parmesan cheese, plus 1/2 cup for sprinkling $3.74
5 tablespoons butter $0.30
1/2 cup all-purpose flour $0.11
4 cups milk, warmed $1.08
1/2 teaspoon salt $0.01
1/4 teaspoon freshly ground pepper $0.01
Pinch of nutmeg $0.01
Total Cost $19.00
1.) Preheat oven to 350 degrees Fahrenheit and lightly oil a casserole dish.
2.) Roll out pasta dough to 1/2″ thickness. Cut the dough into 3 large rectangles and cover loosely with a tea towel so they do not dry out.
3.) Place spaghetti sauce in a medium saucepan and place over medium-high heat. Cook just until the sauce is heated through.
4.) Meanwhile, melt butter in a separate medium-sized saucepan over medium heat. Once melted, add flour. Thoroughly mix flour and butter together and allow to cook for 3 – 4 minutes.
5.) Slowly add warmed milk into the flour, whisking constantly while you do. Add salt, black pepper, and nutmeg and cook, whisking regularly over medium heat, until sauce has thickened, about 10 minutes. Remove from heat and allow to cool slightly.
6.) Once sauces and pasta dough are ready, start to assemble lasagna: spread about 3/4 cup of spaghetti sauce along the bottom of the casserole dish. Lay down one of the “sheets” of pasta dough and cover with a thin layer of spaghetti sauce. Place 1 cup of ricotta cheese over the spaghetti sauce, trying to cover as much of the pasta dough as possible. Over ricotta cheese, layer spinach and spoon a thin layer of white sauce over top. Sprinkle 1/4 cup Parmesan cheese over spinach to finish off the layering.
7.) Lay another sheet of pasta dough over top of the Parmesan cheese and continue to layer with: spaghetti sauce, ricotta, spinach, white sauce, and Parmesan.
8.) Lay the last sheet of pasta dough over the layers. Generously spoon spaghetti sauce over the entire dish and top with a generous sprinkling of Parmesan cheese.
9.) Bake in the preheated oven for 20 – 25 minutes until entire dish is bubbling and cheese is browning on top.
10.) Remove from oven, loosely tent with foil and allow to rest for 5 – 10 minutes before slicing into squares.
11.) Serve and enjoy!