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“This is lower in fat than a lot of lasagna's with a great taste”

Ingredients Nutrition


  1. Blanch spinach for 1 minute in salted boiling water.
  2. Lift out the spinach leaves and get as much of the moisture out as possible.
  3. Set it in a strainer over a saucepan of hot water to keep warm.
  4. Warm the sauce in a saucepan.
  5. Cook the pasta until al dente and drain.
  6. While the noodles are cooking, heat the ricotta in a saucepan.
  7. Stir constantly over a low heat until warm.
  8. Don't overheat.
  9. Remove from heat.
  10. Sprinkle generously with pepper and nutmeg.
  11. Line up 4 wide rimmed soup bowls.
  12. Work quickly.
  13. Assemble the lasagna as follows: Using half of the sauce, spoon a pool of hot sauce in the bottom of each bowl.
  14. Top with 2 lasagna noodles set side by side.
  15. Arrange a single layer of spinach over the noodles.
  16. Top with cheese, dividing it evenly amon the plates.
  17. Top with a second layer of lasagna noodles.
  18. Top with the remaining sauce, dividing it evenly.
  19. Sprinkle lightly with grated cheese and serve at once.

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