Spinach Lasagna
Layered pasta bake with spinach, ricotta, and cheese. Assembled and baked until golden and bubbling.
Ingredients
Method
Preheat oven to 375°F (190°C). If using fresh spinach, heat olive oil in a large skillet, add spinach and cook until wilted and any excess moisture evaporates, about 3 minutes. If frozen, thaw and squeeze dry. Set aside to cool.
In a large mixing bowl, combine ricotta, 1 cup mozzarella, parmesan, egg, garlic, oregano, salt, and pepper. Fold in the cooled spinach until evenly distributed.
Spread 1 cup marinara sauce on the bottom of a 9x13 baking dish.
Layer 4 lasagna noodles over the sauce, breaking as needed to fit.
Spread half of the spinach-ricotta mixture over the noodles.
Add 1 cup sauce, then 4 noodles, then the remaining spinach mixture, then 1 cup sauce.
Top with the remaining 4 noodles and 1 cup sauce. Sprinkle the remaining 1 cup mozzarella evenly over the top.
Cover the dish tightly with foil. Bake for 25 minutes. Remove foil and bake until the cheese is golden and bubbly at the edges, about 20 minutes more.
Let rest for 10 minutes before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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