Description
A rich, creamy, and cheesy baked lasagna layered with spinach, ricotta, tomato sauce, and golden bubbly mozzarella.
Ingredients
Scale
- 15 oz ricotta cheese
- 1 egg
- 2 cups fresh spinach (sautéed and chopped) or 1 box frozen spinach (thawed and drained well)
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- ½ tsp nutmeg (optional)
- Salt & pepper to taste
- 3 cups marinara sauce (homemade or store-bought)
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 9–12 lasagna noodles (cooked al dente, or use oven-ready)
- 3 cups shredded mozzarella cheese
- Extra Parmesan, for topping
- Fresh parsley, chopped (for garnish)
Instructions
- In a bowl, combine ricotta, egg, chopped spinach, Parmesan, garlic powder, nutmeg, salt, and pepper. Mix until smooth and creamy.
- Heat olive oil in a saucepan, sauté garlic until fragrant. Add marinara sauce and Italian seasoning. Simmer for 5–7 minutes.
- Preheat oven to 375°F (190°C). Spread a thin layer of sauce at the bottom of a greased baking dish. Layer noodles → ricotta-spinach mixture → sauce → mozzarella. Repeat layers until all ingredients are used, finishing with noodles, sauce, and a generous topping of mozzarella & Parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 20 minutes until bubbly and golden brown. Let rest 10 minutes before slicing.
Notes
- For a vegetarian option, ensure the marinara sauce is meat-free.
- Feel free to add other vegetables like mushrooms or zucchini for added flavor.
- Letting the lasagna rest before slicing helps it hold its shape better.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg