Description
Indulge in the comforting layers of our Classic Spinach & Ricotta Lasagna, a vegetarian delight that combines rich flavors and creamy textures. Perfect for family dinners or potlucks, this dish is sure to please everyone at the table.
Ingredients
Scale
- 1.5 to 2 pounds fresh spinach
- Whole milk ricotta cheese (or part-skim)
- 1 beaten egg
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley or basil (optional)
- 1.5 cups shredded low-moisture mozzarella cheese
- 4–5 cups tomato sauce
- Lasagna noodles (no-boil or traditional)
- 1/4 cup grated Parmesan cheese
- 1.5 cups shredded mozzarella cheese (for layering)
- 1 pinch nutmeg
- Salt and freshly ground black pepper
- Onion
- Garlic
- Fresh basil
- Dried oregano
- Non-alcoholic red wine alternative (optional)
Instructions
- Prepare the Spinach and Ricotta: Wash fresh spinach thoroughly, wilt it in a large pot over medium heat until softened, cool slightly, squeeze out excess water, and chop finely. Drain ricotta in a fine-mesh sieve or colander lined with cheesecloth for at least 30 minutes.
- Make the Ricotta Filling: In a large bowl, combine drained ricotta, chopped spinach, beaten egg, 1/2 cup grated Parmesan cheese, pinch of nutmeg, salt, and pepper. Mix until well combined.
- Prepare Your Sauce: If using homemade marinara, ensure it’s gently simmering. If using store-bought, simmer with extra garlic and non-alcoholic red wine for 10-15 minutes. You'll need about 4-5 cups total.
- Preheat Oven & Prep Noodles: Preheat oven to 375°F (190°C). If using traditional noodles, cook according to package directions to al dente. Drain and lay flat on parchment paper. No pre-cooking needed for no-boil noodles.
- Assemble the Lasagna: Lightly grease a 9×13-inch baking dish. Spread a thin layer (about 1 cup) of tomato sauce on the bottom. Arrange a layer of lasagna noodles over the sauce, then spread half of the ricotta-spinach mixture over the noodles. Sprinkle 1.5 cups of shredded mozzarella over the ricotta layer, then spoon another layer of tomato sauce (about 1 cup) over the mozzarella. Repeat the layers: noodles, remaining ricotta-spinach mixture, another 1.5 cups of mozzarella, and another cup of sauce. Finish with a final layer of noodles, remaining tomato sauce, and a sprinkle of 1 cup of mozzarella and 1/4 cup of grated Parmesan cheese.
- Bake the Lasagna: Cover the baking dish tightly with aluminum foil and bake for 25-30 minutes. Remove the foil and continue baking for another 20-25 minutes until the top is golden brown and bubbly.
- Rest Before Serving: Once baked, let the lasagna rest on a wire rack for at least 15-20 minutes before slicing and serving.
- Prep Time: 30 mins
- Cook Time: 55 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg
Keywords: Drain both the ricotta and spinach thoroughly to avoid a watery lasagna. Use high-quality ingredients for the best flavor. A pinch of nutmeg enhances the spinach flavor beautifully.