Spinach & Meatball Lasagne



  • 10-12 lasagne sheets, cooked according to package
  • 1 jar of Donatella’s Marinara (Use Arriabiata Sauce for spicy)
  • 2 cups fresh spinach
  • 1 tbsp EVOO
  • 1 tbsp or 2 cloves of garlic, minced
  • 1 tsp crushed red pepper flakes
  • 2 cups Ricotta cheese
  • 1 egg
  • 1/2 cup Pecorino Romano, grated
  • 1/2 cup Parmesan, grated
  • 3 cups Mozzarella, grated
  • Donatella’s Meatballs, sliced about 1/4″ thick


  • Preheat oven to 375F.
  • Whisk cheeses and egg in a medium sized mixing bowl. Set aside.
  • In a large sauté pan, heat up garlic clove and red pepper flakes in 1 tablespoon of extra virgin olive oil until fragrant- about 1-2 minutes. Add spinach, sprinkle with salt and pepper and cook down until wilted- about 3-4 minutes.
  • In Donatella’s Ceramic Baker or a large oven-proof dish, alternate the layers of sauce, pasta, ricotta mixture, spinach, pasta, sliced meatball, sauce, pasta, ricotta mixture, spinach, pasta, sauce, sliced meatball, pasta, sauce. Repeat as desired.
  • Bake at 375F about 50 minutes (tightly covered), then uncover and cook another 7 minutes or until top layer of cheese is golden and bubbling. Let sit 10-15 minutes before serving.
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