Description
A heartwarming Spinach and Ricotta Lasagna that’s easy to prepare and loved by all, packed with creamy ricotta and nutrient-dense spinach.
Ingredients
- Lasagna sheets
- Marinara sauce
- Frozen spinach
- Ricotta cheese
- Parmesan cheese
- Mozzarella cheese
- Salt
- Black pepper
Instructions
- Thaw the frozen spinach and squeeze out excess moisture.
- In a bowl, combine spinach, ricotta, and three-quarters of the grated parmesan; season with salt and black pepper.
- If using fresh mozzarella, slice and allow to drain on paper towels. Cook dry lasagna noodles as per package instructions if necessary.
- Preheat your oven to 200°C (400°F).
- Spread half a cup of marinara sauce at the bottom of a baking dish and layer the first layer of lasagna noodles.
- Spread another half cup of marinara over the noodles, followed by a quarter of the spinach and ricotta mixture, topped with mozzarella slices.
- Repeat layering noodles, sauce, filling, and mozzarella three more times.
- Top the last layer of noodles with remaining marinara and all mozzarella and parmesan cheese. Bake uncovered for 25-30 minutes.
- Allow to rest for 10 minutes before serving, garnished with fresh basil.
Notes
For a lighter version, consider using low-fat ricotta and whole wheat lasagna sheets. Store leftovers in airtight containers or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg