Smart shortcuts like store-bought fresh noodles, frozen spinach, and a sheet pan deliver big lasagna flavor in a fraction of the time.
Loosely inspired by the lasagna verde from Rolo’s, a cozy restaurant in Queens, New York, this version is something of a rule-breaker. For one, the sauce starts with still-frozen spinach, which turns rich in the blender when combined with steaming hot milk and grated cheese.
Using a baking sheet instead of a deeper baking dish cuts down the bake time to a reasonable length for a weeknight while yielding more of those prized edge pieces. Store-bought fresh lasagna sheets, easy to find in many supermarkets, shave off even more time and elevate the lasagna to truly restaurant-quality.
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