Layered Spinach and Ricotta Cheese Bake Sbd Style
Indulge in the wholesome comfort of our Layered Spinach and Ricotta Cheese Bake, a South Beach Diet–inspired delight that’s as nutritious as it is satisfying. This recipe features tender layers of no-boil lasagna sheets, creamy ricotta infused with fresh spinach and Parmesan, and a hearty homemade tomato sauce bursting with the flavors of oregano, basil, and garlic. Topped with golden, bubbly mozzarella, this dish is baked to perfection for a rich, cheesy finish. With simple preparation and wholesome ingredients, this spinach and ricotta lasagna is perfect for a health-conscious family dinner or a meal-prep favorite. Serve it with a crisp side salad for a balanced, satisfying meal everyone will love!
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Recipe Information
Ingredients
- 500 grams Fresh spinach
- 250 grams Ricotta cheese
- 200 grams Mozzarella cheese, shredded
- 50 grams Parmesan cheese, grated
- 400 grams Canned diced tomatoes
- 2 tablespoons Tomato paste
- 3 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Egg
- 250 grams Lasagna sheets (no-boil)
Instructions
Preheat your oven to 180°C (350°F).
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the canned diced tomatoes, tomato paste, oregano, basil, salt, and pepper to the skillet. Stir and let it simmer for 10 minutes to form a thick sauce. Set aside.
Blanch the spinach in boiling water for 1-2 minutes, then drain and squeeze out excess water. Coarsely chop the spinach and set aside.
In a medium mixing bowl, combine ricotta cheese, grated Parmesan, chopped spinach, and the egg. Mix well until smooth.
In a 9x13-inch baking dish, spread a thin layer of tomato sauce on the bottom.
Place a single layer of lasagna sheets over the sauce.
Spread half the ricotta and spinach mixture over the lasagna sheets, then add a generous layer of tomato sauce.
Repeat the layers with lasagna sheets, ricotta-spinach mixture, and tomato sauce until all ingredients are used, finishing with a layer of tomato sauce on top.
Sprinkle shredded mozzarella evenly over the top layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the aluminum foil and bake for an additional 15 minutes, or until the cheese on top is golden and bubbly.
Let the dish cool slightly for 5-10 minutes before serving. Enjoy your Layered Spinach and Ricotta Cheese Bake!
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 909 mg | 40% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 4.4 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 535 mg | 41% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 299 mg | 6% | |
*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.
