Lasagna Florentine with Sun Dried Tomato Marinara
Elevate your next Italian-inspired dinner with this Lasagna Florentine with Sun-Dried Tomato Marinara—a show-stopping vegetarian dish that’s as hearty as it is flavorful. Featuring tender layers of lasagna noodles, creamy ricotta blended with sautéed spinach, and a vibrant marinara sauce infused with sun-dried tomatoes, garlic, and aromatic herbs, this recipe delivers bold, rustic flavors in every bite. Topped with gooey mozzarella and nutty Parmesan, each slice boasts a perfect balance of textures and richness. Whether you're hosting a dinner party or enjoying a cozy family meal, this lasagna pairs beautifully with a crisp side salad and a slice of crusty bread. With its enticing combination of fresh ingredients and simple preparation, this dish is a delicious way to bring gourmet comfort food to your table.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 4 Garlic cloves, minced
- 1 cup Sun-dried tomatoes, chopped
- 28 ounces Crushed tomatoes
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 10 ounces Fresh spinach
- 16 ounces Ricotta cheese
- 1 Egg
- 0.5 cup Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
Instructions
Preheat oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions. Drain, rinse with cool water, and set aside.
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the chopped sun-dried tomatoes and cook for another 2 minutes. Stir in the crushed tomatoes, dried basil, oregano, salt, and pepper. Reduce heat to low, and let simmer for 15 minutes. Stir occasionally.
In a large skillet over medium heat, sauté the fresh spinach in a little olive oil until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, and sautéed spinach. Mix until well combined.
Spread 1/2 cup of the sun-dried tomato marinara sauce on the bottom of a 9x13-inch baking dish.
Layer 4 cooked lasagna noodles over the sauce. Spread 1/3 of the ricotta-spinach mixture over the noodles, followed by 1/3 of the marinara sauce and 1/3 of the shredded mozzarella cheese.
Repeat the layers two more times: lasagna noodles, ricotta-spinach mixture, marinara sauce, and mozzarella cheese.
Cover the baking dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and slightly browned.
Allow the lasagna to rest for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 10.7 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 462 mg | 36% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 958 mg | 20% | |
*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.
