Description
This spinach lasagna recipe is a comforting and delicious vegetarian dish, perfect for a weeknight meal or a special occasion. Layers of tender lasagna noodles, creamy ricotta cheese, flavorful spinach, and a rich tomato sauce create a satisfying and flavorful experience.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 15 lasagna noodles
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- 1 egg, lightly beaten
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Cook lasagna noodles according to package directions. Drain and set aside.
- In a medium bowl, combine ricotta cheese, Parmesan cheese, spinach, and egg.
- Spread a thin layer of tomato sauce in the bottom of a 9×13 inch baking dish.
- Layer with 3 lasagna noodles, half of the ricotta mixture, and 1/3 of the mozzarella cheese.
- Top with a layer of tomato sauce. Repeat layers: noodles, ricotta mixture, mozzarella, and sauce.
- Top with the remaining noodles, sauce, and mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes, or until the cheese is melted and bubbly.
- Let stand for 10 minutes before serving.
Notes
- For a spicier lasagna, add a pinch of red pepper flakes to the sauce.
- You can use fresh spinach instead of frozen; use about 1 pound of fresh spinach, sauteed until wilted and then squeezed dry.
- If you don’t have lasagna noodles, you can use oven-ready lasagna noodles.
- Let the lasagna rest for at least 10 minutes after baking before slicing and serving. This allows the layers to set.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Protein: 25g
