Description
This Spinach Ricotta Lasagna is a creamy, vegetarian delight that’s a guaranteed hit with the whole family.
Ingredients
Scale
- 9 sheets Lasagna Sheets (Fresh sheets yield a tender texture.)
- 2 cups Marinara Sauce (Opt for homemade or your favorite store-bought version.)
- 10 oz Frozen Spinach (Thaw and squeeze out the excess moisture.)
- 15 oz Ricotta Cheese (Essential for creamy layers.)
- 1 cup Freshly Grated Parmesan Cheese (Always fresh-grated for the best flavor.)
- 2 cups Mozzarella Cheese (Choose fresh or shredded.)
Instructions
- Prepare marinara sauce if you’re making it from scratch. If using fresh mozzarella, slice it and let it drain.
- Thaw the frozen spinach and squeeze out any excess liquid.
- Combine spinach with ricotta and three-quarters of the grated parmesan. Season with salt and pepper.
- Preheat your oven to 400°F (200°C). Boil dried lasagna sheets until al dente if using.
- Layer in a baking dish, starting with ½ cup marinara sauce, lasagna noodles, ½ cup marinara, spinach-ricotta mixture, and a sprinkle of mozzarella. Repeat this layering process four times.
- Top with one last layer of noodles, remaining marinara, mozzarella, and parmesan.
- Bake for 25-30 minutes until cheese is melted and edges are golden brown.
- Cool for 10 minutes before slicing. Garnish with fresh basil.
Notes
- Allow lasagna to cool for easier slicing.
- Use fresh ingredients for better flavor.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 50 mg