Spinach Lasagna
Indulge in the comforting flavors of homemade Spinach Lasagna, a hearty vegetarian dish that's bursting with layers of cheesy goodness and fresh spinach. Perfectly cooked lasagna noodles are layered with a rich tomato sauce infused with fragrant basil and oregano, creamy ricotta blended with wilted spinach, and a generous topping of melted mozzarella. This recipe strikes the perfect balance between indulgence and nutrition, making it an excellent choice for family dinners or gatherings. Ready in just 90 minutes, this baked classic serves up to eight and is a guaranteed crowd-pleaser. Whether you're a fan of meatless meals or simply love Italian-inspired dishes, Spinach Lasagna is sure to become a favorite in your kitchen repertoire.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 24 ounces Tomato sauce
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 16 ounces Fresh spinach leaves
- 15 ounces Ricotta cheese
- 1 large Egg
- 0.5 cup Parmesan cheese, grated
- 16 ounces Mozzarella cheese, shredded
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute.
Stir in the tomato sauce, dried basil, dried oregano, salt, and black pepper. Simmer the sauce over low heat for about 15 minutes.
Meanwhile, in a large pot, add the fresh spinach leaves and cover. Cook over medium heat, stirring occasionally, until wilted, about 3 to 5 minutes. Remove from the heat and let it cool slightly. Squeeze out excess moisture and chop.
In a mixing bowl, combine the ricotta cheese, egg, grated Parmesan cheese, and chopped spinach. Mix well until fully incorporated.
Spread a thin layer of the tomato sauce at the bottom of a 9x13-inch baking dish.
Place a layer of cooked lasagna noodles over the sauce.
Spread half of the ricotta-spinach mixture over the noodles, then sprinkle with a third of the mozzarella cheese.
Add another layer of lasagna noodles, followed by a layer of tomato sauce, the remaining ricotta-spinach mixture, and another third of the mozzarella cheese.
Top with a final layer of lasagna noodles, the remaining tomato sauce, and the last third of the mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, until the top is golden brown and bubbly.
Let the lasagna cool for about 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.2 g | 275% | |
| Saturated Fat | 100.9 g | 504% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 876 mg | 292% | |
| Sodium | 7643 mg | 332% | |
| Total Carbohydrate | 599.6 g | 218% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 53.0 g | ||
| Protein | 272.9 g | 546% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 6144 mg | 473% | |
| Iron | 43.6 mg | 242% | |
| Potassium | 4772 mg | 102% | |
*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.
