Description
A hearty and delicious vegetarian spinach lasagna featuring layers of tender lasagna noodles, sautéed fresh spinach, marinara sauce, and a blend of ricotta, mozzarella, and Parmesan cheeses, baked to golden perfection. This recipe is perfect for feeding a large group and is a flavorful main course for any occasion.
Ingredients
Scale
Spinach Mixture
- 1 tablespoon butter
- 24 ounces fresh spinach leaves
Cheese Mixture
- 15 ounces ricotta cheese
- 2 eggs
- 3/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon pepper (plus more to taste)
- 1/2 teaspoon Italian seasoning
Lasagna Layers
- 1 box lasagna noodles
- 24 ounce jar marinara sauce
- 2 cups shredded mozzarella cheese
Additional
- Cooking spray
- 2 tablespoons chopped parsley
Instructions
- Prepare the spinach: In a large skillet, melt the butter over medium heat. Add the fresh spinach leaves and sauté until wilted and most of the moisture has evaporated. Remove from heat and let cool slightly.
- Mix the cheese filling: In a large bowl, combine the ricotta cheese, eggs, grated Parmesan, 1 cup shredded mozzarella, salt, pepper, and Italian seasoning. Stir in the sautéed spinach until evenly mixed.
- Cook the noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking and prevent sticking. Lay noodles flat on a clean surface.
- Preheat the oven and prepare the baking dish: Preheat your oven to 375°F (190°C). Lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking.
- Assemble the lasagna layers: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Lay a single layer of lasagna noodles over the sauce. Spread one-third of the spinach and cheese mixture on top of the noodles, followed by a layer of marinara sauce, and then sprinkle with some of the shredded mozzarella cheese. Repeat this layering process two more times, finishing with a top layer of noodles, marinara sauce, and the remaining 2 cups of shredded mozzarella cheese.
- Bake the lasagna: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and continue baking for an additional 35 minutes or until the cheese is bubbly and golden on top.
- Rest and garnish: Remove the lasagna from the oven and let it rest for 15 minutes to set before slicing. Sprinkle chopped parsley over the top for garnish and serve warm.
Notes
- This spinach lasagna is a vegetarian main course packed with nutritious spinach and a trio of cheeses.
- Using fresh spinach ensures vibrant flavor and color, but frozen spinach can be used if properly thawed and drained.
- Allowing the lasagna to rest after baking helps it set and makes slicing easier.
- Feel free to add additional vegetables like mushrooms or zucchini for variation.
- This lasagna can be prepared a day ahead and refrigerated before baking for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 364 kcal
- Sugar: 6 g
- Sodium: 814 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 73 mg
