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Spinach and Ricotta Lasagna

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  • Author: Ava
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 servings
  • Diet: Vegetarian

Description

Spinach and Ricotta Lasagna is a comforting and flavorful twist on the classic lasagna. With layers of tender pasta, creamy ricotta cheese, and a savory spinach filling, this dish is both satisfying and nourishing. The rich and cheesy filling is perfectly complemented by the fresh spinach, while the marinara sauce adds a savory depth of flavor. This vegetarian lasagna is a great choice for a family dinner, holiday gathering, or anytime you want to enjoy a hearty and delicious meal that everyone will love.

Ingredients

  • 12 lasagna noodles (no-boil or regular)
    2 tbsp olive oil
    1 small onion, diced
    2 cloves garlic, minced
    10 oz fresh spinach (or 1 package frozen spinach, thawed and drained)
    15 oz ricotta cheese
    1 1/2 cups shredded mozzarella cheese
    1/2 cup grated Parmesan cheese
    1 egg
    1 jar (24 oz) marinara sauce
    Salt and pepper to taste
    Fresh basil (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a light layer of olive oil.
  2. Cook the lasagna noodles according to package instructions. If using no-boil noodles, skip this step. Drain the noodles and set them aside.
  3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté for 3-4 minutes, until softened and fragrant.
  4. Add the spinach to the skillet and cook for 3-4 minutes until wilted (if using fresh spinach). If using frozen spinach, just heat through and stir to combine.
  5. In a large mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, and the spinach mixture. Season with salt and pepper, then stir until well combined.
  6. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
  7. Begin layering the lasagna: place a layer of cooked lasagna noodles over the sauce, followed by a layer of the spinach and ricotta mixture. Top with a spoonful of marinara sauce and a sprinkle of mozzarella cheese.
  8. Repeat the layers until all ingredients are used up, finishing with a layer of marinara sauce and the remaining mozzarella cheese on top.
  9. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
  10. Let the lasagna cool for 10 minutes before serving. Garnish with fresh basil, if desired.

Notes

  • Add Protein: For those who prefer meat, you can add ground beef, turkey, or sausage to the marinara sauce for a heartier dish.
  • Gluten-Free: Use gluten-free lasagna noodles to make this dish gluten-free.
  • Vegan Version: Substitute the ricotta cheese with a plant-based ricotta, use dairy-free mozzarella, and opt for an egg substitute like flaxseed meal or a commercial egg replacer.
  • Extra Veggies: Add vegetables like mushrooms, zucchini, or bell peppers to the spinach filling for more flavor and texture.
  • Spicy Version: Add a pinch of red pepper flakes to the spinach mixture or marinara sauce for a spicy kick.
  • Prep Time: 20 minutes
  • Cook Time: 40-45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 8g
  • Sodium: 700mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 15g
  • Cholesterol: 60mg

Find it online: https://quickandsweetrecipes.com/spinach-and-ricotta-lasagna/