#pinklasagna

Lasagna Rosa is a delightful twist on traditional lasagna, featuring layers of creamy ricotta cheese, spinach, sun-dried tomatoes, and a luscious pink sauce. This dish is perfect for gatherings or cozy family dinners.

Ingredients: 1 lb lasagna noodles. 2 cups ricotta cheese. 1 cup grated Parmesan cheese. 2 cups shredded mozzarella cheese. 1 cup heavy cream. 2 cups marinara sauce. 1 cup chopped spinach. 1 cup chopped sun-dried tomatoes. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat the oven to 375F 190C. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside. In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add chopped spinach and sun-dried tomatoes to the skillet. Cook until spinach is wilted. In a mixing bowl, combine ricotta cheese, Parmesan cheese, and half of the shredded mozzarella cheese. Season with salt and pepper. Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange a layer of cooked lasagna noodles over the sauce. Spread half of the ricotta cheese mixture over the noodles. Top with half of the spinach and sun-dried tomato mixture. Repeat the layers with remaining ingredients, ending with a layer of marinara sauce on top. Pour heavy cream over the assembled lasagna. Sprinkle the remaining shredded mozzarella cheese over the top. Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown. Let the lasagna rest for a few minutes before serving. Garnish with fresh basil leaves before serving.

Prep Time: 30 minutes

Cook Time: 45 minutes