How to Make Spinach Lasagna
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This spinach lasagna recipe is very easy to make and you can freeze it for weeknight meals. I will let it thaw for a day or two and then pop it in the oven at 375° for 45 mins and Wowza some delicious bubbling lasagna for dinner! Could a weeknight meal get any easier? If you’re not a vegetarian and you want to add some meat to this lasagna you could certainly mix some into the sauce and layer it! I also have a delicious manicotti recipe you might like to try!
Spinach Lasagna Ingredients (serves 8)
1/2 package of whole-grain lasagna noodles
1/2 lb fresh spinach leaves
3.5 cups ricotta cheese (30oz)
1/2 tsp nutmeg
1/4 tsp cumin
1/2 tsp salt
1/8 tsp fresh ground pepper
1 egg
1/8 tsp cayenne pepper
1/2 tbsp fresh chopped parsley
2 lb tomato basil sauce
16 oz mozzarella cheese + 1 cup mozzarella cheese
freshly grated parmesan cheese for a garnish
parsley leaves for a garnish
Instructions
- boil water in a stock pot and cook lasagna noodles according to the instructions, drain noodles and set aside
- preheat oven to 375°
- set 1 cup of mozzarella aside
- add remaining mozzarella ricotta, nutmeg, cumin, salt, pepper, egg, cayenne pepper, and parsley to a mixing bowl and stir
- pour 8oz of tomato basil sauce into a lasagna pan and spread it out evenly
- add three lasagna noodles horizontally to the bottom of the pan (each piece side by side)
- spread 1/3 of the ricotta mixture onto the lasagna noodles
- sprinkle 1/3 of the spinach onto the layer of ricotta, pour tomato sauce on top, and spread
- add 3 more lasagna noodles and repeat the layering process until all of the noodles, ricotta, and spinach have been used up
- pour the remaining tomato basil sauce over the lasagna dish and spread the sauce with a silicone brush or wooden spoon until everything is covered in sauce
- sprinkle or tear the mozzarella cheese into 1-inch chunks and place it on top of the dish as evenly as you can
- put the pan into the center rack of the oven and bake uncovered for 45 minutes, let the dish cool for 15-20 minutes before serving
- sprinkle grated parmesan cheese and fresh parsley on top after plating, and enjoy!
Tips: I like to use low-fat or skim ricotta and mozzarella but you could also use whole-milk cheeses if you want a very rich flavored lasagna.
If you liked this recipe you will love this one too: How to Make Tomato Basil Manicotti
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