Description
Indulge in layers of creamy ricotta, fresh spinach, and savory marinara sauce wrapped in tender lasagna noodles for a comforting meal everyone will love.
Ingredients
Scale
- 9 lasagna noodles (no-boil or traditional)
- 4 cups fresh spinach (washed and chopped)
- 2 cups ricotta cheese (whole milk)
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese (low-moisture)
- 1 cup grated Parmesan cheese (freshly grated)
- 2 tbsp olive oil (extra virgin)
- 3 garlic cloves (minced)
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish lightly with olive oil.
- In a large skillet over medium heat, add olive oil and minced garlic. Sauté until fragrant. Add spinach and cook until wilted, about 2 minutes.
- In a mixing bowl, combine ricotta cheese with half of the mozzarella and half of the Parmesan. Season with salt, pepper, and Italian seasoning.
- Spread a thin layer of marinara sauce on the bottom of the baking dish. Layer lasagna noodles, followed by half of the ricotta mixture and sautéed spinach. Repeat layers until all ingredients are used.
- Finish with remaining marinara sauce and sprinkle remaining mozzarella and Parmesan on top.
- Cover with aluminum foil (shiny side down) and bake for 25 minutes. Remove foil during the last 10 minutes to achieve a golden-brown crust.
- Let it rest for a few minutes before slicing. Serve with extra marinara on the side.
Nutrition
- Serving Size: 1 slice (approximately 180g)
- Calories: 325
- Sugar: 5g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 50mg
Keywords: Swap spinach for kale or add mushrooms for an earthy flavor. Experiment with spices like nutmeg or red pepper flakes to enhance taste. Store leftovers in an airtight container in the fridge for up to five days.