Indulge in the comforting goodness of Spinach Lasagna, where tender layers of pasta, creamy ricotta, and melted mozzarella cheese come together in a satisfying, nutritious dish. This vegetarian recipe highlights the earthy flavors of fresh spinach, perfectly nestled between layers of cheese and lasagna sheets, all baked to golden perfection. Whether you're serving it for a family dinner or meal prepping for the week, this spinach lasagna is a wholesome and delicious take on a classic, sure to please everyone at the table.
Ingredients
- 20 lasagna noodles cooked al dente
- 2 tbsp olive oil for sautéing
- 1 large onion finely chopped, for sweetness
- 3 cloves garlic minced, for aromatic depth
- 16 ounces fresh spinach washed and chopped, for green goodness
- 15 ounces ricotta cheese for creamy texture
- 1 egg beaten, for binding
- 2 cups shredded mozzarella cheese for melty layers
- 1/2 cup grated Parmesan cheese for a savory crust
- 24 ounces marinara sauce for tangy tomato flavor
- 1 tsp dried oregano for herbal notes
- Salt and pepper to taste, for seasoning
- Fresh basil leaves for garnish
Instructions
- Prep Noodles: Cook lasagna noodles in a large pot of salted boiling water until al dente. Drain and lay flat on a clean surface to prevent sticking.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until translucent. Add the spinach in batches, cooking until wilted. Season with salt and pepper, then set aside to cool slightly.
- Mix Cheese Filling: In a mixing bowl, combine the ricotta cheese, beaten egg, half the mozzarella and half the Parmesan. Stir in the cooled spinach mixture. Season with oregano, salt and pepper.
- Assemble Lasagna: Spread a thin layer of marinara sauce on the bottom of the baking dish. Layer with lasagna noodles, followed by half the spinach and cheese mixture, and a layer of sauce. Repeat the layers, finishing with noodles, sauce, and the remaining mozzarella and Parmesan cheeses.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is bubbly and golden.
- Rest and Serve: Let the lasagna rest for 10-15 minutes before slicing. Garnish with fresh basil leaves and serve warm.
Notes
- Baking Tips: Covering the lasagna with foil for the first part of baking prevents the top from burning. Removing the foil towards the end allows the cheese to become deliciously golden and bubbly.
- Vegetable Variations: While spinach is a classic, don’t hesitate to add other vegetables like sautéed mushrooms, grilled zucchini, or roasted red peppers to add different textures and flavors.
Add a Comment