Spinach Cheese Lasagna
A golden-brown spinach cheese lasagna in a glass baking dish, showing layers of melted cheese, vibrant green spinach, and pasta, with a portion cut out revealing the beautiful layers, garnished with fresh basil leaves and served on a rustic wooden table
Ingredients
Nutrition Facts
* Nutritional information is approximate and may vary based on ingredients and preparation methods.
Instructions
Prepare Cheese and Spinach Mixture
Preheat oven to 375°F (190°C). Squeeze excess water from thawed spinach using a clean kitchen towel or paper towels. In a large mixing bowl, combine ricotta cheese, drained spinach, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well until evenly combined and set aside.
Pro Tip:
Make sure to squeeze out as much water as possible from the spinach to prevent a watery lasagna
Layer the Lasagna
Spread 1/2 cup marinara sauce on the bottom of a greased 9x13 inch baking dish. Place 3 no-boil lasagna noodles over the sauce. Spread half of the ricotta-spinach mixture over noodles, then sprinkle with 2/3 cup mozzarella. Repeat layers: sauce, noodles, remaining ricotta mixture, mozzarella. Top with final layer of noodles, remaining sauce, and remaining mozzarella and Parmesan.
Pro Tip:
No-boil noodles will soften during baking, so don't worry if they seem firm when layering
Bake Until Golden
Cover tightly with aluminum foil and bake for 20 minutes. Remove foil and continue baking for 5-8 minutes until cheese is golden brown and bubbly. Check that noodles are tender by inserting a knife - it should slide through easily.
Pro Tip:
Covering with foil prevents the top from browning too quickly while the noodles cook through
Rest and Serve
Remove from oven and let stand for 5 minutes to allow layers to set. Cut into squares using a sharp knife and serve hot. Garnish with fresh basil or parsley if desired. Store leftovers covered in refrigerator for up to 3 days.
Pro Tip:
Letting the lasagna rest helps it hold its shape when cut and prevents the layers from sliding apart
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