Description
This Spinach Lasagna is a deliciously layered vegetarian dish combining sautéed fresh spinach, creamy ricotta mixed with eggs and Parmesan, marinara sauce, and lots of melted mozzarella. Baked to a golden-brown perfection, it makes a hearty main course perfect for feeding a family or a crowd.
Ingredients
Scale
Spinach Mixture
- 1 tablespoon butter
- 24 ounces fresh spinach leaves
Cheese Mixture
- 15 ounces ricotta cheese
- 2 eggs
- 3/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon pepper (plus more to taste)
- 1/2 teaspoon Italian seasoning
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 the butter in a large skillet over medium heat, then add the fresh spinach leaves. Sauté until the spinach has wilted and most of the moisture has evaporated. Remove from heat and set aside to cool.
- Mix the Cheese Filling: In a large mixing bowl, combine the ricotta cheese, eggs, Parmesan cheese, 1 cup shredded mozzarella cheese, salt, pepper, and Italian seasoning. Stir well until all ingredients are thoroughly mixed. Fold in the sautéed spinach once it has cooled to prevent cooking the eggs prematurely.
- Cook the Lasagna Noodles: Prepare the lasagna noodles according to the package instructions. Drain and rinse them with cold water to prevent sticking, then set aside.
- Preheat the Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking.
- Assemble the Lasagna: Spread a thin layer of marinara sauce on the bottom of the baking dish. Layer noodles evenly over the sauce, then spread a layer of the cheese and spinach mixture. Add another layer of marinara sauce, then noodles, repeating the layers until all ingredients are used. Finish with a final layer of noodles topped with marinara sauce and the remaining 2 cups of shredded mozzarella cheese.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 45 minutes. Remove the foil and bake for an additional 30 minutes, or until the cheese on top is melted and golden brown.
- Garnish and Serve: Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing. Sprinkle with chopped parsley for a fresh finish, then serve warm.
Notes
- This spinach lasagna is a hearty vegetarian main course that combines layers of noodles, sautéed spinach, marinara sauce, and three varieties of cheese baked to golden perfection.
- Allowing the lasagna to rest after baking helps it set, making it easier to cut and serve.
- You can substitute fresh spinach with frozen spinach if desired, but be sure to thaw and thoroughly drain it to avoid excess moisture.
- This dish freezes well; assemble completely and freeze before baking, then thaw and bake as directed.
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
