Description

Layers of tender lasagna noodles, creamy ricotta, wilted spinach, savory tomato sauce, and gooey melted cheese come together in this comforting vegetarian classic.

Ingredients

Units Scale

9 lasagna noodles
1 tbsp olive oil
3 cloves garlic, minced
6 cups fresh spinach
1 (15 oz) container ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
2 cups marinara sauce
2 cups shredded mozzarella cheese
Fresh parsley, chopped (optional for garnish)

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Instructions

Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add garlic and sauté 1 minute. Add spinach and cook until wilted, about 2–3 minutes. Set aside to cool slightly.
In a bowl, combine ricotta, egg, Parmesan, basil, salt, and pepper. Stir in the cooked spinach.
Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Place 3 lasagna noodles on top.
Spread one-third of the ricotta mixture over the noodles, then a layer of marinara sauce, and sprinkle with mozzarella.
Repeat layers two more times, finishing with sauce and mozzarella on top.
Cover with foil and bake for 25 minutes. Uncover and bake another 15–20 minutes until golden and bubbly.
Let rest for 10 minutes before slicing. Garnish with chopped parsley if desired.

Notes

Use no-boil noodles to save time.
Letting the lasagna rest helps it set for easier slicing.
Frozen spinach can be substituted; just be sure to thaw and drain well.

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 5g
Sodium: 620mg
Fat: 19g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 20g
Cholesterol: 65mg