Description
Creamy spinach lasagna with ricotta brings layers of comfort and Italian-inspired deliciousness to your dinner table. Rich pasta sheets nestled with herbed cheese and fresh greens promise a satisfying meal you’ll savor with every delightful bite.
Ingredients
Scale
Main Ingredients:
- 12 lasagna noodles (regular or oven-ready)
- 10 ounces (280 grams) fresh spinach (or 1 package frozen spinach, thawed and drained)
- 15 ounces (425 grams) ricotta cheese
- 3 cups marinara sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
Cheese and Seasoning:
- 1 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- ¼ teaspoon red pepper flakes (optional, for heat)
Aromatics and Garnish:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- Fresh basil or parsley (for garnish, optional)
Instructions
- Prepare lasagna noodles according to package directions, ensuring they reach a perfect al dente texture. Carefully drain and set aside on a clean kitchen towel to prevent sticking.
- In a large skillet, sauté fresh spinach until wilted and vibrant green. Transfer to a colander and press out excess moisture to prevent watery layers.
- Combine ricotta cheese with minced garlic, chopped fresh herbs, and a pinch of nutmeg, mixing until smooth and well-incorporated.
- Create a flavorful tomato sauce by simmering crushed tomatoes with aromatic herbs and a touch of olive oil, allowing the flavors to meld and intensify.
- Layer the lasagna in a deep baking dish, starting with a thin spread of tomato sauce to prevent sticking. Arrange the first layer of noodles to cover the bottom completely.
- Spread a generous portion of the herbed ricotta mixture over the noodles, followed by the wilted spinach and a sprinkle of shredded mozzarella cheese.
- Repeat the layering process, alternating noodles, ricotta, spinach, and cheese, ensuring each layer is evenly distributed.
- Complete the final layer with a topping of tomato sauce and a hearty sprinkle of grated parmesan cheese.
- Cover the lasagna with aluminum foil, creating a tent to prevent direct contact with the cheese.
- Bake in a preheated oven until the lasagna is bubbling and golden, with crispy edges and a perfectly melted cheese top.
- Allow the lasagna to rest for 10-15 minutes after removing from the oven, which helps set the layers and makes cutting easier.
Notes
- Always salt the pasta water generously to enhance the noodles’ flavor before cooking, ensuring they taste great from the start.
- Pat spinach completely dry after thawing to prevent excess moisture from making the lasagna watery and compromising the dish’s texture.
- Layer lasagna ingredients carefully and evenly, creating consistent thickness for uniform cooking and a beautiful presentation when serving.
- Consider using part-skim ricotta for a lighter version without sacrificing the creamy, rich taste of the traditional recipe.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 380
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg