Spinach and Cheese Lasagna
Indulge in the creamy, cheesy comfort of Spinach and Cheese Lasagna, a dish that combines hearty layers of perfectly cooked lasagna noodles, a rich marinara sauce, and a luscious blend of ricotta, mozzarella, and Parmesan cheeses. Infused with the vibrant flavor of sautéed fresh spinach and a hint of garlic, this vegetarian lasagna offers a delightful balance of savory and wholesome. Perfect for a cozy family dinner or a make-ahead meal, this recipe is as easy to prepare as it is satisfying, with just 30 minutes of prep time before baking to golden, bubbly perfection. Serve this crowd-pleaser with a side salad or garlic bread for a complete, crave-worthy meal.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 16 cups Fresh spinach
- 2 cups Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 large Egg
- 4 cups Marinara sauce
- 1 tablespoon Olive oil
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the fresh spinach and cook until wilted, about 5 minutes. Season with a pinch of salt and pepper. Remove from heat and let it cool slightly.
In a large mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, 1/2 cup of Parmesan cheese, the egg, and the cooked spinach. Mix well and season with salt and pepper to taste.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Place a layer of lasagna noodles over the sauce, slightly overlapping the edges.
Spread one-third of the spinach and cheese mixture over the noodles. Top with another cup of marinara sauce and sprinkle with 1/3 cup of mozzarella cheese.
Repeat this layering process (noodles, spinach mixture, sauce, mozzarella) two more times, ending with a layer of marinara sauce on top.
Sprinkle the remaining 1 cup of shredded mozzarella and 1/2 cup of Parmesan cheese evenly over the top layer.
Cover the baking dish with aluminum foil (be sure it doesn't touch the cheese) and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is golden and bubbling.
Let the lasagna rest for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
5181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.3 g | 253% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 8182 mg | 356% | |
| Total Carbohydrate | 596.5 g | 217% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 44.6 g | ||
| Protein | 282.4 g | 565% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 6011 mg | 462% | |
| Iron | 43.2 mg | 240% | |
| Potassium | 1805 mg | 38% | |
*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.
