If you’re looking for an original idea to serve stuffed pasta differently than usual, here’s the Cheesy Triangle Lasagna: they’re the perfect solution. They’re beautiful to look at, incredibly fragrant, and have that crunchiness that wins everyone over at the first bite!

In this preparation, I chose to blanch the sheets for a minute, but if you want to skip this step and make them quickly, I’ll give you the solution: just prepare a slightly more liquid sauce and add a few tablespoons of béchamel. This way, the pasta will cook directly in the oven, remaining soft inside with that crunchiness outside that wins everyone over at the first bite!

For the filling, I used spinach and ricotta, a timeless classic, but the beauty of this recipe is that you can customize it as you like: if you want them even richer, you can add diced cooked ham, chopped mortadella, or maybe some pieces of provolone for an even cheesier heart!

The beauty of this dish is its versatility: it can be cooked in a traditional oven or, for a super tasty and quick result, in an air fryer!

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 6 People
Cooking methods: Electric Oven, Air Frying
Cuisine: Italian
Seasonality: All Seasons

Ingredients

Cheesy Triangle Lasagna

9 lasagna sheets (9 large sheets halved into 18 strips)
800 ml tomato puree (so it stays juicy)
1 bunch basil
1 clove garlic (to sauté in the sauce)
salt
to taste extra virgin olive oil
pepper (optional)
550 g ricotta (well-drained)
350 g cooked spinach (well squeezed)
100 g parmesan
to taste nutmeg
to taste marjoram
150 g mozzarella
to taste parmesan (grated for a nice gratin)

Tools

Pot
Baking Dish
Air Fryers
Casserole

Steps

Cheesy Triangle Lasagna

First, we prepare a very simple sauce with lots of fresh basil. We let it cook slowly until it’s well-flavored and then set it aside.
First, take the sheets and divide them in half lengthwise.
After cutting them, blanch them slightly. This makes them elastic and perfect for shaping without breaking.
Just for a minute.
Once drained, lay them carefully on a clean towel to dry them well before starting to fill them.
While the pasta rests, meanwhile, prepare the filling.
In a bowl, combine the cooked and well-squeezed spinach, the ricotta, grated cheese, nutmeg, and marjoram. Adjust with salt and pepper and taste.
Mix everything until you get a homogeneous and fragrant mixture.
This combination gives a fresh and unique aroma that makes the dish special!
At this point, place a spoonful of filling on the side of each strip, then start folding the pasta over itself to form triangle-shaped bundles.
Proceed this way until all the ingredients are used up. As seen in the video
At this point, we heat the tomato sauce in a saucepan.
Pour a few tablespoons of sauce at the base of a baking dish and arrange all the lasagna triangles on top.
Start from the edge until it’s all filled.
Cover everything with more tomato sauce, a shower of grated cheese, and lots of mozzarella cubes on top.
Cook …
In Air Fryer: Cook them at 356°F for about 8-10 minutes. Check halfway through cooking: as these are blanched and thin pasta strips, they become crispy very quickly.
In Convection Oven: Preheat the oven to 392°F and bake for about 12-15 minutes. If you prefer an even more pronounced crust, you can activate the grill function in the last 2 minutes.
Cheesy Triangle Lasagna is ready to serve.
Enjoy your meal

Tips and Curiosities

If you use fresh mozzarella (fiordilatte), cut it into cubes at least an hour before and let it drain in a colander. This way, it won’t release water during cooking, and you’ll have a perfect crust instead of a watery sauce.

This is crucial! After boiling or sautéing the spinach, squeeze them with your hands until no more water comes out. A too-moist filling would open the triangles.

Do not serve the lasagna right out of the oven! Let it rest for 5-10 minutes out of the oven. This allows the flavors to blend and the structure of the triangles

Storage

Once completely cooled, transfer them to an airtight container or cover the baking dish with plastic wrap. They keep perfectly for 2-3 days.

If you’ve used fresh ingredients (not defrosted), you can safely freeze them. I recommend freezing them already cooked: wrap each triangle individually in parchment paper and then place them in a freezer bag. They last for about 2 months.

To make them melting as freshly made, avoid the microwave if you can (which tends to make the pasta rubbery). Instead, use:
In Oven: Place them in a baking dish with a little water on the bottom (creates steam and doesn’t dry them out), cover with foil, and heat at 356°F for 10 minutes.
In Air Fryer: It’s the best method! 320°F for 5 minutes. They will return crispy outside and hot inside in no time.
In Pan: If you have a few, place them in a non-stick pan with a tablespoon of water, cover with a lid, and heat over low heat. The moisture will melt the mozzarella without burning the bottom.

Notes

If you realize you’ve prepared too much filling (ricotta and spinach) but ran out of pasta, don’t throw it away! You can use it to:
Make meatballs by adding an egg and breadcrumbs.
Stuff chicken breast slices rolled up.

If you liked this recipe, click on many stars. Thank you so much.

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