Spinach Lasagna Recipe

Spinach Lasagna

This spinach lasagna is layers of noodles, sauteed spinach, marinara sauce and three different kinds of cheese, all baked to golden brown perfection. A hearty vegetarian main course option that’s perfect for feeding a large group.

Prep: 45min

Total: 120min

Serving Size: 1 serving

Nutrition Facts: calories 364 kcal, Carbohydrate 37 g, Protein 20 g, Fat 15 g, Saturated Fat 8 g, Cholesterol 73 mg, Sodium 814 mg, Fiber 3 g, Sugar 6 g, servingSize 1 serving

Ingredients:

• 1 tablespoon butter
• 24 ounces fresh spinach leaves
• 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
• 1 box lasagna noodles
• 24 ounce jar marinara sauce
• 2 cups shredded mozzarella cheese
• cooking spray
• 2 tablespoons chopped parsley

Instruction:

1. Place the spinach, ricotta, eggs, Parmesan, 1 cup mozzarella, salt, pepper and Italian seasoning in a large bowl. Stir to combine.
2. Sprinkle lasagna with parsley. Let stand for 5-10 minutes, then cut into slices and serve.

Easy Spinach Lasagna

No need to precook the noodles for this creamy, dreamy vegetarian spinach lasagna that’s a cross between spinach ricotta ravioli and baked ziti.

Yield: 8–12 servings

Ingredients:

• ¼ cup extra-virgin olive oil, plus more for pan
• 5 garlic cloves, finely chopped
• 1 28-oz. can whole peeled tomatoes
• ¼ tsp. crushed red pepper flakes
• 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
• 1 16-oz. package frozen chopped spinach, thawed, drained
• 1 16-oz. container whole-milk ricotta
• 4 oz. cream cheese, room temperature
• 3 oz. Parmesan, finely grated, plus more for serving
• 1½ cups heavy cream
• Freshly ground pepper
• 15 dried lasagna noodles (from a 16-oz. box; not no-boil)

Instruction:

1. Preheat oven to 375°. Grease a large 13×9″ baking dish with extra-virgin olive oil. Heat ¼ cup extra-virgin olive oil in a medium saucepan over medium. Add 5 garlic cloves, finely chopped, and cook, stirring, until beginning to brown around edges and fragrant, about 2 minutes. Add one 28-oz. can whole peeled tomatoes and ¼ tsp. crushed red pepper flakes and crush tomatoes with a wooden spoon to form a mostly smooth sauce. (If your tomatoes are on the firmer side, use kitchen shears or a potato masher to break up.) Season with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and cook until mixture is thickened and flavors have come together, 15–17 minutes. Transfer to a 4-cup heatproof measuring glass and, stirring constantly, pour in water to make 3 cups sauce.
2. Meanwhile, mix one 16-oz. package frozen chopped spinach, thawed, drained, one 16-oz. container whole-milk ricotta, 4 oz. cream cheese, room temperature, and 3 oz. Parmesan, finely grated, in a large bowl to combine, then mix in 1½ cups heavy cream. Season with freshly ground black pepper and add remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt.
3. Pour a scant ½ cup tomato sauce into prepared baking dish and spread into a thin layer just to coat. Place 3 dried lasagna noodles in a single layer on top. Spread 1 cup spinach mixture over evenly. Pour ½ cup sauce on top and spread over evenly. Starting with another layer of noodles, repeat process to create 4 more layers. Sprinkle a thin layer of finely grated Parmesan on top and cover pan with foil.
4. If not making ahead, bake lasagna 45 minutes. Heat broiler. Uncover lasagna and broil until top is golden brown and bubbly, about 4 minutes. Do ahead: Lasagna can be assembled 3 months ahead; cover tightly and freeze. Bake, covered, in a 375° oven 45 minutes. Uncover and bake 10 minutes more. Broil about 3 minutes.

Authentic Spinach and Ricotta Lasagna

Saucy sugo al pomodoro, creamy cheesy, earthy spinach, and tasty basil lasagna! A mouthful of savory and delicious goodness. This recipe highlights simple fresh ingredients as traditional Italian recipes commonly do.

Prep: 20min

Total: 55min

Yield: 6

Ingredients:

• 12 to 16 dried lasagna pasta (also use no boil if desired)
• 3 to 4 cups sugo al pomodoro
• 2 tablespoons extra virgin olive oil
• 3 Cups (1 1/2 pounds fresh) spinach, cooked (steamed or sautéed, liquid removed)
• 32 oz (2 LB) cups whole milk ricotta
• 1 egg
• 1 tsp fresh ground nutmeg (optional)
• 1 ½ cups coarsely grated mozzarella cheese (extra for top)
• 2 cups grated Parmegiano (extra for top)
• 6 fresh basil leaves, torn with hands
• Salt and freshly ground black pepper

Instruction:

1. Heat the oven to 400 degrees.
2. Make a batch of the Sugo al Pomodoro (tomato sauce). Set aside.
3. Steam or saute spinach and remove liquid. Cool completely. Cut to create small pieces.
4. Mix the ricotta, egg, parmigiano, nutmeg (if using) and basil in a large bowl until combined. Once spinach is cooled, combine with ricotta mixture.
5. Bring a large pot of salted water to a boil. (skip steps 5-6 if using no boil noodles)
6. Cook the noodles (6 at a time for dried pasta) until they are tender but still underdone (they will finish cooking as the lasagna bakes). Set aside in a bowl of cold water until ready to use. This will prevent pasta from sticking.
7. Grease a 9X13 rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around the bottom of the pan. Put a layer of pasta (use 4-5 depending on size) in the dish (you may need to cut any excess to make them fit) top with a layer of tomato sauce, one-third of the spinach and ricotta mixture, and one-third of the grated mozzarella (use your fingers to spread it evenly). Season with salt and pepper if desired.
8. Repeat the layers three times. For the top, cover with extra cheese.
9. The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen.
10. Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 35 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.

How to Make Simple & Simply Delicious Spinach Lasagne with Tomato-Basil Sauce | Rachael Ray

FAQ

Should I cook spinach before putting it in lasagna?

Can you use fresh spinach in lasagna instead of frozen?

Why is my spinach lasagna watery?

Is lasagna better with ricotta or cottage cheese?

Do you add eggs to ricotta cheese for lasagna?