Description
A straightforward recipe for baked lasagna layered with spinach and ricotta cheese.
Ingredients
Scale
- 1 (15 ounce) container ricotta cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 large egg, lightly beaten
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (24 ounce) jar marinara sauce
- 9 lasagna noodles, cooked according to package directions
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
- In a medium bowl, combine the ricotta cheese, dried spinach, egg, 1/2 cup Parmesan cheese, salt, and pepper. Mix well.
- Spread about 1 cup of marinara sauce on the bottom of the prepared baking dish.
- Arrange three cooked lasagna noodles over the sauce, slightly overlapping if necessary.
- Spread half of the ricotta-spinach mixture evenly over the noodles.
- Sprinkle one-third of the mozzarella cheese over the ricotta mixture.
- Spoon about 1 cup of marinara sauce over the mozzarella.
- Repeat the layers: three noodles, the remaining ricotta mixture, one-third of the mozzarella, and another cup of sauce.
- Top with the final three noodles, the remaining sauce, and the remaining mozzarella cheese. Sprinkle with extra Parmesan cheese.
- Bake for 30 minutes, or until the cheese is melted and bubbly. Let stand for 10 minutes before cutting and serving.
Notes
- Squeeze as much water as possible from the thawed spinach to prevent a watery lasagna.
- You can substitute your favorite jarred pasta sauce.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 10
- Sodium: 750
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 3
- Protein: 25
- Cholesterol: 60
Keywords: spinach lasagna, ricotta lasagna, baked pasta, vegetarian dinner, comfort food