Italian Flag Lasagna

Relatively easy to assemble, cooks fast, and not too exotic for most people. What could be better for a big dinner party?

Based on this recipe from Epicurious. I doubled it and it served 11 with about 1/2 pan left over.


  • 3 c. ricotta cheese (I used part skim)
  • 2 10-oz. pkgs frozen chopped spinach
  • 1 c. grated Parmesan cheese
  • 1 egg
  • 4-5 T. pesto
  • salt and pepper
  • 4 c. pasta sauce
  • 16 no-boil lasagna noodles
  • 2 c. shredded mozzarella


  1. Mix ricotta and Parmesan in the food processor. Thaw and squeeze out the spinach and mix that in. Add pesto, salt, and pepper, tasting as you go. Add the egg.
  2. Get a 9x13x2 pan and grease it. Spread 1 c. sauce on the bottom and add 4 lasagna noodles (overlap them slightly). Top with a layer of the spinach-ricotta mixture. Repeat (sauce-noodles-spinach) until there are 3 layers of pasta. Finish with a layer of noodles (the 4th) and a layer of sauce.
  3. Cover with foil. Preheat oven to 350°. Bake for 35 minutes, then take the foil off and top with mozzarella. Let it cook until warm through and cheese is brown, about 15 more minutes.


  • Ours didn’t have as much pesto as I would have liked. But B doesn’t like pesto. So, compromise.
  • Ours sat on the counter for about 25 minutes before going in. I could tell the noodles were starting to absorb some of the liquid from the sauce – they looked a little wobbly, you know? I am pretty sure it would be fine if you put it directly into the oven and that it would cook in the same amount of time, but poke it with a knife to make sure.