Description
This Spinach Lasagna is a delicious vegetarian dish featuring layers of tender lasagna noodles, sautéed fresh spinach, rich ricotta cheese, creamy mozzarella, and Parmesan, all combined with flavorful marinara sauce and baked to golden perfection. It’s a hearty and satisfying meal perfect for family dinners or entertaining guests.
Ingredients
Scale
Spinach Mixture
- 1 tablespoon butter
- 24 ounces fresh spinach leaves
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon pepper (plus more to taste)
- 1/2 teaspoon Italian seasoning
Cheese Mixture
- 15 ounces ricotta cheese
- 2 eggs
- 3/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Other Ingredients
- 1 box lasagna noodles
- 24 ounce jar marinara sauce
- 2 cups shredded mozzarella cheese
- Cooking spray
- 2 tablespoons chopped parsley
Instructions
- Prepare the Spinach: Melt butter in a large skillet over medium heat. Add fresh spinach leaves and cook until wilted, stirring frequently. Season with salt, pepper, and Italian seasoning. Remove from heat and let cool slightly.
- Mix Cheeses and Eggs: In a large bowl, combine ricotta cheese, eggs, grated Parmesan, 1 cup shredded mozzarella, salt, and pepper. Mix thoroughly until well combined.
- Cook Lasagna Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and set aside, making sure to separate noodles to prevent sticking.
- Preheat Oven and Prepare Baking Dish: Preheat the oven to 375°F (190°C). Spray a 9×13 inch baking dish with cooking spray.
- Layer the Lasagna: Spread a thin layer of marinara sauce on the bottom of the baking dish. Place a layer of lasagna noodles over the sauce. Spread a layer of the ricotta-cheese mixture over the noodles, followed by a layer of sautéed spinach. Spoon marinara sauce over the spinach and sprinkle with mozzarella cheese. Repeat these layers (noodles, ricotta mixture, spinach, marinara, mozzarella) until all ingredients are used, finishing with marinara and mozzarella on top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is bubbly and golden brown.
- Garnish and Serve: Remove the lasagna from the oven and let it rest for 10 minutes. Sprinkle chopped parsley on top before slicing and serving.
Notes
- This spinach lasagna contains three types of cheese, adding depth and richness to each bite.
- Be sure to sauté the spinach well to remove excess moisture and avoid a watery lasagna.
- You can substitute fresh spinach with frozen, but be sure to thaw and drain it thoroughly.
- For a spicier version, add crushed red pepper flakes to the marinara sauce.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 364 kcal
- Sugar: 6 g
- Sodium: 814 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 73 mg
