A Wicked Scoff...Recipes and Food with Newfoundland and New England Influences.

This blog is dedicated to bring recipes, photographs, anecdotes, reviews and other insights on everything food related. As the name suggests, "A Wicked Scoff" will have a regional flare, a fusion if you will, of both Newfoundland and New England perspectives of the culinary world around me. Thanks for visiting and please come back often as updates will be frequent. Oh yeah, I also like tasting and cooking with regional beers. Expect a beer of the month, often paired with recipes.

Wednesday, November 2, 2011


Lasagna is as Italian as it gets, and here in North America is has to be one of the most popular comfort foods among the masses. With popularity however come variety, and the Internet is overwhelmed with variations from all over on how one can create this dish consisting of pasta, sauce and cheese.

To me, there are many ways to make an excellent lasagna, but for me personally there are a few key things I want mine to consist of. I like a rich, flavorful and meaty tomato based sauce, I like a layer of ricotta cheese blended with spinach, garlic and parmasan cheese, and of course there has to me lots of gooey, mozzarella on top.
Some lasagna recipes can be very complex with three sauces and two different cheese blends. For this recipe I use just one sauce (a meat sauce...although you can use whichever favorite tomato based sauce you like), a simple ricotta cheese mixture featuring spinach and artichokes (think hot spinach artichoke dip), and I finish it off with grated mozzarella.


Tomato Based Sauce: Check out my recipes for my family's meat saucebolognese or simple marinara.

Ricotta Mixture:

  • 24 ounce tub whole milk ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 1  package of chopped frozen spinach, thawed and drained
  • 2 eggs, beaten
  • 1 can artichokes, chopped
  • 3 cloves garlic, crushed
  • fresh chopped parsley (and other Italian herbs of choice)
  • 1/8 cup extra virgin olive oil
  • 1 tsp each of salt and pepper

Combine all ingredients in a large bowl and mix well until evenly distributed. Reserve for layering in the lasagna.


  • Ricotta filling
  • Tomato or meat sauce
  • lasagna pasta, cooked
  • 2 cups mozzarella cheese, grated
  • 1/2 cup parmesan cheese (or other hard Italian cheese), grated
  • fresh chopped parsley

If you don't have the tomato sauce made ahead of time, do that first as it is the most time consuming. The next step is to bring a large pot of salted water to a boil and cook the lasagna pasta just to al dente, according to package direction (I find 1 standard size package is more than enough, but I usually cook it all and let my pup enjoy the leftover pasta).While the pasta is cooking prepare the ricotta mixture. It's pretty simply to bring together. One of the most important things to do is insure the thawed spinach is squeezed of all its water as you don't want a watery filling. 

Once the pasta is cooked and cooled enough to handle, begin assembling your pasta. Preheat the oven to 375 and get a large casserole pan (approximately 9x13 inches or similar are typical). Ladle in a little red sauce, about 1.5- 2 cups to cover the bottom of the pan and then add a layer of lasagna noodles.Next add a thick layer of red sauce (about 3 cups) and a 1/4 cup of parmesan cheese, followed by a second layer of pasta. Next add the entire ricotta mixture and a third layer of pasta. Repeat with another thick layer of red sauce and the remaining parmesan cheese. Lastly, add the forth layer of pasta followed by a thin layer of red sauce and the 2 cups of mozzarella cheese. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for another 15 minutes is until the top is browned and bubbly. Serve with a nice green salad, garlic bread and a good red wine.


  1. Hey, thanks so much for your kind words on my blog! It's nice to have some Newfoundlanders reading. :) Maybe your blog is the inspiration I need to start cooking stuff...but really I just prefer eating it. ;)

  2. mmm..Great post. I'd like to share this recipe with you..It's lasagna stuffed with spinach & ricotta..Learn more here. Thanks!


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