Description
Savor the comforting layers of creamy ricotta, fresh spinach, and tangy marinara in this delightful Spinach Ricotta Lasagna—perfect for family gatherings or cozy nights in.
Ingredients
Scale
- 9 lasagna noodles (no-boil or regular)
- 4 cups fresh baby spinach (or 2 cups frozen spinach)
- 15 oz whole milk ricotta cheese
- 3 cups marinara sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese (plus more for topping)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly spray a baking dish with nonstick cooking spray.
- In a large bowl, mix together ricotta cheese, half of the shredded mozzarella, grated Parmesan, salt, and pepper. Add the fresh spinach and combine until well mixed.
- Spread a thin layer of marinara sauce on the bottom of the baking dish. Place three lasagna noodles over the sauce. Spread half of the spinach-ricotta mixture on top, followed by another layer of marinara sauce.
- Repeat Step 3 with another set of noodles, remaining filling, and more marinara sauce. Finish with one last layer of noodles topped with remaining sauce and mozzarella cheese.
- Cover the dish tightly with aluminum foil and bake for about 25 minutes. Remove the foil and continue baking for an additional 15 minutes until golden brown and bubbly.
- Let the lasagna rest for about ten minutes before slicing to allow it to set. Serve warm alongside garlic bread or a simple salad.
Nutrition
- Serving Size: 1/8 lasagna (approximately 250g)
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
Keywords: - For a twist, substitute spinach with kale or add mushrooms. - Sprinkle red pepper flakes for extra heat. - Allowing the lasagna to rest before slicing prevents sogginess.