Vegetarian Free recipe

Spinach Lasagna

There is a reason Spinach Lasagna shows up on repeat in this kitchen: layers of pasta, spinach, and ricotta baked until bubbly. Plan on roughly 60 minutes from start to finish, and it serves 6.

Prep: 10 min Cook: 35 min Additional: 15 min Total: 60 min

60Minutes

6Servings

4.8Rating

MediumLevel

Why you'll love this recipe

Scales up easily for a crowd -- just multiply the ingredients.
Leftovers hold up well for lunch the next day.
A short, straightforward ingredient list with no special equipment needed.

Ingredients

Makes 6 servings

12 lasagna noodles
10 oz spinach, cooked and squeezed dry
15 oz ricotta
1 egg
3 cups marinara sauce
3 cups shredded mozzarella
1/2 cup grated Parmesan
2 cloves garlic minced
salt and pepper

Estimated Nutrition (per serving)

585Calories

40gFat

22gCarbs

36gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Heat the oven to 375 degrees F. Cook the lasagna noodles 2 minutes short of the package, then drain and lay flat.
Step 2
Mix the ricotta, egg, cooked spinach, garlic, Parmesan, salt, and pepper.
Step 3
Spread a thin layer of marinara in a 9x13 dish. Layer noodles, ricotta-spinach mixture, mozzarella, and sauce.
Step 4
Repeat the layers, ending with sauce and mozzarella on top.
Step 5
Cover with foil (tented) and bake 25 minutes, then uncover and bake 20 more until golden and bubbly.
Step 6
Rest 15 minutes before slicing so the layers hold.

Cook's tips

Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.
Prep all the ingredients before you start cooking; this one moves quickly once it is on the heat.

Keep cooking