Cheesy Spinach Lasagna
Indulge in the ultimate comfort food with this Cheesy Spinach Lasagna, a hearty, vegetarian dish layered with creamy ricotta, vibrant spinach, and a medley of gooey mozzarella and Parmesan cheeses. Perfectly cooked lasagna noodles are nestled between rich, homemade tomato sauce infused with garlic, basil, and oregano, creating a balance of tangy and savory flavors in every bite. This recipe is easy to assemble yet impressive enough for special occasions, offering a satisfying blend of wholesome ingredients and luscious textures. Ready in just under 90 minutes and serving up to eight, this golden, bubbly lasagna is perfect for family dinners or meal prep. Serve it warm, garnished with fresh parsley, and watch it become a crowd-favorite classic.
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Recipe Information
Ingredients
- 12 pieces lasagna noodles
- 1 tablespoon olive oil
- 1 medium onion (finely diced)
- 3 cloves garlic (minced)
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 16 ounces ricotta cheese
- 1 large egg
- 10 ounces fresh spinach (chopped)
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Once cooked, drain and lay them flat on a sheet of parchment paper to prevent sticking.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft, about 3-4 minutes. Stir in the garlic and cook for an additional 1 minute.
Add the crushed tomatoes, tomato paste, dried basil, oregano, salt, and black pepper to the skillet. Bring to a simmer and let cook for 10 minutes, stirring occasionally. Remove from heat and set aside.
In a medium mixing bowl, combine the ricotta cheese, egg, and fresh spinach. Mix until well combined.
Spread a thin layer of the prepared tomato sauce on the bottom of a 9x13-inch baking dish.
Place a layer of lasagna noodles on top of the sauce. Spread 1/3 of the spinach ricotta mixture over the noodles, followed by 1/3 of the mozzarella cheese and 1/3 of the Parmesan cheese. Top with another layer of tomato sauce.
Repeat the layering process two more times: noodles, ricotta mixture, mozzarella, Parmesan, and tomato sauce.
Finish with a final layer of noodles topped with the remaining tomato sauce and a generous sprinkling of mozzarella and Parmesan cheeses.
Cover the baking dish with aluminum foil, ensuring the foil does not touch the cheese. Bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden brown.
Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
5017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.9 g | 232% | |
| Saturated Fat | 93.0 g | 465% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 818 mg | 273% | |
| Sodium | 6911 mg | 300% | |
| Total Carbohydrate | 612.2 g | 223% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 58.4 g | ||
| Protein | 277.4 g | 555% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 5814 mg | 447% | |
| Iron | 41.3 mg | 229% | |
| Potassium | 5578 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
