4 cup fresh spinach leaves (about 8 ounces) ½ cup fresh Italian (flat-leaf) parsley ⅓ cup grated Parmesan or Romano cheese ⅓ cup toasted pine nuts or walnuts 2 cloves garlic quartered 2 tablespoon olive oil 2 teaspoon finely shredded lemon peel 2 tablespoon lemon juice ¼ teaspoon salt 2 tablespoon water (optional)
Test Kitchen Tip:
It is possible to make up to a quadruple batch of ricotta mixture at one time.
Reheating and Serving:
Thaw lasagna, if frozen, in the refrigerator 48 hours before baking. Place thawed or refrigerated lasagna on a foil-lined baking sheet. Remove plastic wrap; top lasagna with tomatoes. Preheat oven to 375 degrees F. In springform pan, bake, covered with foil, for 60 minutes; uncover and sprinkle with remaining cheese. Bake, uncovered, 15 minutes more or until heated through. (For a 13x9x2-inch pan, bake, covered with foil, for 40 minutes; uncover and sprinkle with remaining cheese. Bake, uncovered, 5 minutes more or until cheese is melted and lasagna is heated through.) Cover and let stand for 20 minutes before serving. Carefully remove sides of pan, if necessary. To serve, cut lasagna into wedges. Makes 8 to 10 servings.
