Super Spinach Lasagna
Dive into layers of comfort with this hearty Super Spinach Lasagna, a vegetarian masterpiece packed with wholesome ingredients and rich flavors. Perfectly tender lasagna noodles are layered with a creamy ricotta and spinach mixture, infused with the earthy aroma of garlic and Italian seasoning. A generous blend of marinara sauce and gooey mozzarella cheese ties everything together in every delicious bite. This satisfying dish offers a balance of indulgence and nutrition, boasting 10 cups of fresh spinach for a veggie-forward twist on a classic. Simple to assemble and baked to bubbly perfection, this lasagna is ideal for family dinners, gatherings, or meal prepping. Ready in just over an hour, it serves 8 and is sure to impress as a comforting, crowd-pleasing favorite!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 10 cups Fresh spinach
- 2 cups Ricotta cheese
- 1 large Egg
- 1 cup Parmesan cheese
- 3 cups Mozzarella cheese
- 4 cups Marinara sauce
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Italian seasoning
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.
In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, salt, black pepper, and Italian seasoning. Stir in the cooked spinach.
Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
Lay 3 cooked lasagna noodles over the sauce, slightly overlapping.
Spread 1/3 of the spinach-ricotta mixture over the noodles, followed by 1 cup of marinara sauce, and then 1 cup of shredded mozzarella.
Repeat layering two more times: noodles, spinach-ricotta mixture, sauce, and mozzarella.
For the final layer, place the remaining 3 noodles, spread 1 cup of marinara sauce on top, and sprinkle with the remaining mozzarella cheese.
Cover the dish tightly with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1162 mg | 51% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 5.9 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 794 mg | 61% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 316 mg | 7% | |
*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.
