Italian flag baked pasta from Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers (page 33) by Julia Turshen

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Accompaniments: Arugula salad with lemon, pine nuts + pecorino

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mamacrumbcake on June 16, 2024

    Made the vegetarian version. I really like the spinach filling.

  • averythingcooks on November 10, 2023

    Despite being a ricotta lover, I finally decided to give this a try. I replaced the creme fraiche with sour cream and was pleasantly surprised at how well this worked with both cheeses, spinach & basil mixed in. I did dress the sauce up a bit with a mix of beef & Italian sausage, chopped onion & a little red wine. I would not say that this replaces lasagna (which I love making & eating) but we both enjoyed it and I can see making it again for tasty & satisfying dinner.

  • puddlemere on January 02, 2019

    I liked that this had the same flavors as lasagna but required less time/effort. Agree that it makes great leftovers!

  • Lepa on October 13, 2018

    I love Turshen's vegetarian lasagna recipe in Simple Victories so I was excited to try this. I omitted the turkey to make it vegetarian. It was good. The spinach/cheese filling was especially delicious. I think my kids prefer the lasagna but I expect this will make it into regular rotation. It also makes excellent leftovers!

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