Three Cheese Spinach Lasagna
Indulge in the ultimate comfort food with this Three Cheese Spinach Lasagna, a luscious layering of tender lasagna noodles, creamy ricotta, gooey mozzarella, and nutty Parmesan cheese. This recipe adds a nutritious twist by incorporating fresh, sautéed spinach, perfectly seasoned with garlic and Italian herbs, creating a rich and satisfying dish that's perfect for family dinners or gatherings. Smothered in a robust marinara sauce and baked to golden, bubbly perfection, this lasagna offers the ideal balance of flavors and textures in every bite. With simple ingredients and an easy-to-follow process, this vegetarian lasagna is sure to become a go-to favorite for weeknight meals or impressive holiday spreads.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 5 cups Fresh spinach
- 2 cups Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 4 cups Marinara sauce
- 1 large Egg
- 2 units Garlic cloves, minced
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried Italian seasoning
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and lay them flat on a clean surface to prevent sticking.
Heat a large skillet over medium heat, add the olive oil, and sauté the minced garlic for 1 minute until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and set aside to cool slightly.
In a mixing bowl, combine the ricotta cheese, egg, 1/2 cup of Parmesan cheese, salt, pepper, and Italian seasoning. Mix well.
Add the cooled spinach to the ricotta mixture, stirring until fully incorporated.
Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
Place 3-4 lasagna noodles in a single layer over the sauce.
Spread 1/3 of the ricotta-spinach mixture over the noodles, followed by 1/3 of the remaining marinara sauce and 1 cup of shredded mozzarella cheese.
Repeat the layering process two more times, finishing with a layer of marinara sauce and the remaining mozzarella and Parmesan cheese on top.
Cover the lasagna with aluminum foil (sprayed lightly with cooking spray to prevent sticking) and bake for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 933 mg | 41% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.2 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 592 mg | 46% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 212 mg | 5% | |
*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.
