Spinach Lasagna
A comforting yet wholesome lasagna made with layers of spinach, ricotta, and a rich tomato sauce, perfect for feeding a crowd and pleasing even the pickiest eaters.
Ingredients
Lasagna Ingredients
- 12 pieces lasagna noodles Regular boiled or 9–12 no-boil sheets
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 28 oz crushed tomatoes or 4 cups marinara sauce
- 1 teaspoon dried oregano or Italian seasoning
- 10-12 oz frozen spinach (thawed and squeezed) or fresh spinach (sauteed)
- 15 oz ricotta cheese Use part-skim for a lighter version
- 1 large egg Helps bind the ricotta
- 1/2 cup grated Parmesan cheese
- 3 cups shredded mozzarella, divided
- Salt and black pepper to taste
- Pinch freshly grated nutmeg (optional) Adds warmth
- Fresh basil or parsley for garnish (optional)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium. Sauté onion until soft (5–7 minutes). Add garlic and cook for 30 seconds.
- Stir in crushed tomatoes, oregano, salt, and pepper and simmer for 10–15 minutes to thicken.
- Prepare the spinach: Sauté fresh spinach until wilted or thaw frozen spinach and squeeze out all water.
- In a bowl, combine ricotta, egg, Parmesan, nutmeg (if using), salt, and pepper. Fold in half of the chopped spinach.
- If using regular noodles, boil according to package instructions until al dente, then drain.
Assembly & Cooking
- Spread a thin layer of sauce on the bottom of a 9x13-inch pan.
- Layer noodles, half the ricotta mixture, one third of the mozzarella, and one third of the sauce. Repeat layers.
- Finish with noodles, remaining sauce, and remaining mozzarella.
- Cover tightly with foil and bake for 25–30 minutes (35–40 minutes if using no-boil noodles).
- Remove foil and bake for an additional 10–15 minutes until cheese is bubbly and browned.
- Let the lasagna rest for 10–15 minutes before slicing.
Notes
Keeps well for leftovers and can be assembled ahead of time. Ensure to refrigerate within 2 hours of baking. Freezes well up to 3 months; thaw overnight in the fridge.