My spinach lasagna is composed of Italian fennel sausage, wilted spinach, ricotta, béchamel and Parmesan, which makes for a lighter, more digestible, but still quite luxurious rendition. Dust the uncooked pasta sheets lightly with flour to keep them from sticking when stacked. (Of course, you may use store-bought fresh pasta sheets rather than make the pasta yourself, if desired.) When the lasagna is baked, the pasta will cook further, and the result will be perfectly tender. Once the lasagna is assembled, you may bake it straight away, or keep it refrigerated up to 24 hours.

Source: New York Times December 08, 2017 17:37 UTC