Description
This Spinach & Ricotta Lasagna is a creamy, comforting Italian-inspired dish featuring layers of tender lasagna noodles, a savory ricotta and spinach mixture, rich marinara sauce, and melted mozzarella and Parmesan cheeses. Baked to bubbly, golden perfection, it makes a delightful main course perfect for family dinners or special occasions.
Ingredients
Scale
Lasagna Base
- 9 lasagna noodles
Cheese and Spinach Mixture
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Sauces and Toppings
- 2 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Cook Noodles: Boil the lasagna noodles according to the package instructions until al dente. Drain well and set aside to cool slightly.
- Prepare Cheese Mixture: In a mixing bowl, combine the ricotta cheese, chopped fresh spinach, egg, garlic powder, Italian seasoning, salt, and pepper. Stir thoroughly until all ingredients are well incorporated.
- Layer the Sauce: Spread a thin layer of marinara sauce evenly on the bottom of a baking dish to prevent sticking and add flavor.
- First Layer Assembly: Arrange 3 cooked lasagna noodles over the sauce. Spread half of the spinach and ricotta mixture evenly over the noodles. Sprinkle one-third of the shredded mozzarella cheese on top and add more marinara sauce over the layer.
- Second Layer Assembly: Repeat the layering by placing another 3 noodles, the remaining ricotta mixture, another one-third of mozzarella, and marinara sauce.
- Final Layer Assembly: Finish with the last 3 noodles, cover them with the remaining marinara sauce, and top with the rest of the mozzarella and the grated Parmesan cheese.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. This allows the lasagna to cook through and the flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes until the lasagna is bubbly and the cheese on top is golden brown.
- Cool and Serve: Let the lasagna cool for a few minutes after baking to set before slicing. Serve warm and enjoy your creamy spinach and ricotta lasagna!
Notes
- Be sure not to overcook the noodles during boiling to avoid mushy layers.
- You can substitute fresh spinach with frozen spinach (thawed and drained) if fresh is not available.
- Covering the lasagna with foil during the initial bake keeps it moist, while uncovering allows the cheese to brown beautifully.
- Allowing the lasagna to rest before serving helps it hold together when sliced.
- For a richer flavor, use whole milk ricotta and full-fat mozzarella cheese.
