Description
A crowd‑pleasing, vegetarian spinach ricotta lasagna layered with creamy cheese and tomato sauce—perfect for weeknight dinners or special gatherings.
Ingredients
- 9–12 lasagna sheets
- 4 cups frozen spinach (thawed, drained, squeezed dry)
- 15 oz (425 g) ricotta cheese
- 2 cups (200 g) shredded mozzarella cheese, divided
- 1 cup (100 g) grated Parmesan cheese, divided
- 3 cups (720 ml) marinara sauce (homemade or store‑bought)
- Salt & pepper to taste
- 1 tsp dried Italian seasoning (optional)
Instructions
- Preheat oven to 400 °F (200 °C).
- Prepare lasagna sheets according to package instructions (boil or use no‑boil sheets).
- In a bowl, combine drained spinach, ricotta, ¾ cup Parmesan, salt, pepper, and Italian seasoning.
- Spread ½ cup marinara along the bottom of a 9×13‑inch baking dish. Arrange a layer of lasagna sheets over sauce.
- Top noodles with ½ cup marinara, one‑quarter of the spinach‑ricotta mixture, and a sprinkle of mozzarella.
- Repeat layers (noodles → sauce → cheese mixture → mozzarella) two more times.
- Finish with a top layer of noodles, remaining sauce, mozzarella, and the rest of the Parmesan.
- Bake for 25–30 minutes until bubbly and the cheese is golden.
- Let rest for 10 minutes before slicing to help it set.
Notes
- Ensure the spinach is well‑drained to avoid a watery lasagna.
- For deeper flavor, use homemade marinara sauce.
- You can assemble it ahead of time and refrigerate before baking.
- If using fresh mozzarella, drain it on paper towels to remove extra moisture.