Note: This recipe uses a 9×5 loaf pan. If you are using a different pan, adjust the size of your dough sheets accordingly (i.e. for a 9×13 pyrex, make 5-9×13 lasagna sheets ).

2. Using our Pasta Dough recipe, divide your dough in half and sheet it to #8 on your pasta machine. Then, cut your sheets into 9×5 rectangles. Dust with Caputo Semola and place to the side.

3. Prepare the smoked buffalo ricotta by combining the ricotta and Torre Lupara Smoked Buffalo Mozzarella in a food processor, and whip it for 1-2 minutes until smooth.

4. Prepare the sautéed spinach. Heat up one cup of Olitalia TuttOlio in a large pot, then add the minced garlic. Once the garlic is light brown, add the spinach and cook for about 5-7 minutes, or until all the spinach is wilted. Then, prepare a sheet pan lined with paper towels and place the spinach on top. Spread it out across the pan and cover it with paper towels, patting down to remove all moisture, then place it in the fridge to cool for about 1 hour. After 1 hour, remove the spinach from the refrigerator and use paper towels to drain the spinach as much as possible (the drier, the better).

5. Begin layering the lasagna. Start by spreading Besciamella evenly on the bottom of the pan, then cover with a pasta sheet.

7. Continue to layer the lasagna until you’ve placed the last sheet on top. At this point, you can add a small amount of shredded Torre Lupara Smoked Buffalo Mozzarella and a drizzle of Olitalia TuttOlio. Cover with tinfoil and bake at 400F for 45 minutes, covered, then for an additional 15 minutes uncovered.

Pro Tip: Brush Olitalia TuttOlio on your sheet of tinfoil to prevent the mozzarella from sticking to it while baking.