Spinach Lasagna with Ricotta (Print Version)
# Ingredients:
→ Pasta
01 -
12 lasagna noodles (oven-ready or boiled)
→ Cheese & Dairy
02 -
2 cups ricotta cheese
03 -
2 cups mozzarella cheese, shredded
04 -
½ cup Parmesan cheese, grated
05 -
2 large eggs
→ Vegetables
06 -
2 cups fresh spinach, sautéed and drained (or 1 cup frozen spinach, thawed and squeezed dry)
→ Sauce
07 -
3 cups marinara sauce
→ Seasonings
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1 teaspoon Italian seasoning
11 -
½ teaspoon salt
12 -
¼ teaspoon pepper
→ Optional Add-Ons
13 -
½ pound ground beef, turkey, or chicken (cooked)
14 -
1 cup sautéed mushrooms or zucchini
# Instructions:
01 -
If using fresh spinach, sauté it in a pan until wilted, then drain and chop. For frozen spinach, thaw completely and squeeze out excess water.
02 -
In a bowl, combine ricotta cheese, eggs, Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir in the prepared spinach.
03 -
Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer lasagna noodles, ricotta-spinach mixture, mozzarella cheese, and marinara sauce. Repeat layers, finishing with noodles, sauce, and a generous topping of mozzarella and Parmesan cheese.
04 -
Cover with foil and bake at 190°C for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden.
05 -
Let the lasagna cool for 10 minutes before slicing to allow it to set properly.
# Notes:
01 -
For best results, allow the lasagna to rest after baking so the layers set properly.
02 -
If using regular lasagna noodles instead of oven-ready, cook them according to package instructions before assembling.