Spicy Spinach Lasagna
Take your lasagna game to the next level with this Spicy Spinach Lasagna, a bold and flavorful twist on the classic Italian comfort food. Packed with layers of tender lasagna noodles, creamy ricotta cheese blended with garlicky sautéed spinach, and a rich, spicy marinara sauce, this dish delivers the perfect kick of heat thanks to crushed red pepper flakes and cayenne pepper. Ooey-gooey mozzarella and nutty Parmesan tie it all together for a cheesy, satisfying bake. With its vibrant spinach filling and touch of fresh basil, this lasagna is a hearty, vegetarian crowd-pleaser that’s perfect for weeknight dinners or family gatherings. Prep it in under 30 minutes, and let your oven do the rest—your dinner table will be the most popular place in the house.
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 0.5 teaspoon ground cayenne pepper
- 10 cups fresh spinach, chopped
- 15 ounces ricotta cheese
- 1 large egg
- 1 cup grated Parmesan cheese
- 4 cups marinara sauce (spicy, store-bought or homemade)
- 4 cups shredded mozzarella cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh basil leaves, chopped (optional)
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 package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic, crushed red pepper flakes, and cayenne pepper, stirring for an additional minute until fragrant.
Add the chopped spinach to the skillet, stirring occasionally, until wilted. Season with salt and black pepper. Remove from heat and let cool slightly.
In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and half of the chopped basil (if using). Mix well, then fold in the cooled spinach mixture.
Spread 1 cup of spicy marinara sauce on the bottom of a 9x13-inch baking dish. Layer 4 cooked lasagna noodles over the sauce.
Spread a third of the ricotta-spinach mixture evenly over the noodles. Sprinkle 1 cup of shredded mozzarella over the ricotta mixture. Top with 1 cup of marinara sauce.
Repeat this layering process (noodles, ricotta-spinach mixture, mozzarella, marinara) two more times, ending with marinara sauce on top.
Sprinkle the remaining shredded mozzarella cheese on top and cover the baking dish with aluminum foil.
Bake in the preheated oven for 35 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is golden and bubbling.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing. Garnish with remaining chopped basil, if desired, and serve warm.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1375 mg | 60% | |
| Total Carbohydrate | 81.7 g | 30% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 8.6 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 756 mg | 58% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1041 mg | 22% | |
*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.
