Description
Spinach and Ricotta Lasagna
Ingredients
12 lasagna noodles, cooked
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 large eggs
4 cups fresh spinach, sautéed
3 cups marinara sauce
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
Directions
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Ricotta Mixture: In a large bowl, mix ricotta cheese, 1 cup of mozzarella, ½ cup Parmesan, eggs, garlic powder, Italian seasoning, salt, and pepper. Stir until well combined.
Layer the Lasagna: Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish. Add a layer of lasagna noodles, followed by a layer of ricotta mixture, sautéed spinach, marinara sauce, and a sprinkle of mozzarella. Repeat until all ingredients are used, finishing with a generous layer of marinara and mozzarella on top.
Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Cool and Serve: Let the lasagna cool for 10 minutes before slicing and serving.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: ~320 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a perfectly layered lasagna. First, ensure your spinach is properly prepared: sauté 4 cups of fresh spinach in a pan with a drizzle of olive oil until wilted, then let it cool and squeeze out any excess liquid. Cook 12 lasagna noodles according to package directions until al dente, then lay them flat on parchment paper to prevent sticking. In your large bowl, thoroughly combine the ricotta, eggs, 1 cup mozzarella, ½ cup Parmesan, and seasonings. Now, assemble: in your greased 9×13 dish, spread ¾ cup of marinara. Place 3 noodles side-by-side. Spread ⅓ of the ricotta mixture over the noodles, then ⅓ of the spinach, ¾ cup of sauce, and a sprinkle of mozzarella. Repeat this sequence two more times. For the final top layer, add the last 3 noodles, cover with the remaining sauce (about ¾ cup), and top with the remaining mozzarella and Parmesan.
Serving Suggestions
This rich lasagna pairs beautifully with lighter sides. Serve with a crisp Caesar salad or a simple arugula salad with a lemon vinaigrette to cut through the richness. For a heartier meal, add garlic bread or roasted vegetables like asparagus or broccoli. A light, acidic red wine like a Chianti or a Pinot Noir complements the tomato and cheese flavors perfectly.
How-to Summary
To make Spinach and Ricotta Lasagna: Sauté spinach and cook noodles. Mix ricotta, eggs, part of the cheeses, and seasonings. In a baking dish, layer marinara, noodles, the ricotta mix, spinach, more sauce, and cheese. Repeat layers. Bake covered at 375°F for 25 minutes, then uncovered for 15-20 minutes until golden. Let rest for 10 minutes before serving.
Frequently Asked Questions
Can I use frozen spinach instead of fresh? Yes. Use a 10-ounce package of frozen chopped spinach, thawed and thoroughly squeezed dry.
Can I make this lasagna ahead of time? Absolutely. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time.
How do I prevent a watery lasagna? The key is removing moisture from the spinach. Ensure you squeeze the sautéed or thawed spinach very well before layering.
Can I freeze the baked lasagna? Yes. Cool completely, slice, and wrap portions tightly. Freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven.
Do I have to boil the noodles first? For this recipe, yes, as they are traditional noodles. For a no-boil method, you must use specific “oven-ready” noodles and increase the sauce slightly.
Common Mistakes to Avoid
- Not squeezing the spinach: This is the top cause of a soggy lasagna. Remove as much liquid as possible.
- Overcooking the noodles: Cook them only to al dente, as they will continue to absorb sauce and soften during baking.
- Skipping the rest time: Cutting immediately causes the layers to slide apart. Letting it rest for 10 minutes allows it to set.
- Using cold ricotta: Let your ricotta come to room temperature for easier, smoother mixing.
Conclusion
This Spinach and Ricotta Lasagna is a testament to how satisfying and elegant vegetarian comfort food can be. By following the step-by-step guide and avoiding common pitfalls, you’ll create a dish with perfectly distinct, creamy layers that holds together beautifully. It’s a versatile recipe perfect for a family dinner or entertaining a crowd. Enjoy the delicious, cheesy goodness of this homemade classic.