Red White and Green Lasagna
Celebrate the vibrant colors and flavors of Italian cuisine with this Red White and Green Lasagna, a delightful twist on the classic comfort food. This layered masterpiece combines tender lasagna noodles, rich marinara sauce, and creamy ricotta, all highlighted by the vibrant addition of sautéed fresh spinach. A velvety béchamel sauce, seasoned with a hint of nutmeg, elevates the dish, while a golden topping of melted mozzarella and Parmesan brings it all together. Perfect for family dinners or festive gatherings, this recipe is as visually stunning as it is delicious. With simple preparation and bold, satisfying flavors, this lasagna is sure to become a new favorite on your dinner table!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 3 cups Marinara sauce
- 2 cups Ricotta cheese
- 4 cups Fresh spinach
- 2 cups Mozzarella cheese
- 0.5 cups Parmesan cheese
- 4 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 0.25 teaspoons Nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 cloves Garlic
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions. Drain them, drizzle with 1 tablespoon of olive oil to prevent sticking, and set aside.
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, for 1 minute to form a roux.
Slowly add the milk to the roux, whisking to avoid lumps. Cook until the mixture thickens into a creamy béchamel sauce (about 5 minutes). Season with nutmeg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Set aside.
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until aromatic. Add the fresh spinach and cook until wilted, about 3-4 minutes. Season with a pinch of salt and pepper. Remove from heat and set aside.
In a 9x13-inch baking dish, spread about 1/2 cup of marinara sauce at the bottom to prevent sticking.
Layer 3 lasagna noodles over the marinara sauce. Spread 1/3 of the ricotta cheese over the noodles, then top with 1 cup of marinara sauce, 1/3 of the sautéed spinach, and 1/2 cup of mozzarella cheese.
Repeat this layering process two more times, ending with a final layer of noodles on top.
Pour the béchamel sauce evenly over the top layer of noodles. Sprinkle with the Parmesan cheese and the remaining mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
Let the lasagna cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
5230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.4 g | 283% | |
| Saturated Fat | 105.9 g | 530% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 6227 mg | 271% | |
| Total Carbohydrate | 610.6 g | 222% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 67.9 g | ||
| Protein | 236.6 g | 473% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 4964 mg | 382% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 2789 mg | 59% | |
*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.
