Spinach Lasagna
A classic vegetarian spinach lasagna made with layers of tender pasta, creamy ricotta, fresh spinach, tomato sauce, and melted mozzarella and parmesan cheeses, baked until bubbling and golden.
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Servings: 6
Ingredients
- 12 –16 dried lasagna noodles
- 3 –4 cups Italian tomato sauce homemade or store-bought
- 2 tablespoons extra virgin olive oil
- 3 cups fresh spinach approximately 1½ pounds, cooked and thoroughly drained
- 32 ounces whole milk ricotta cheese
- 1 large egg
- 1 teaspoon freshly ground nutmeg optional
- 1½ cups mozzarella cheese coarsely grated
- 2 cups Parmesan cheese grated
- 6 fresh basil leaves finely shredded
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Heat a skillet over medium heat. Add the spinach and sauté until fully wilted and tender. Remove from heat, drain thoroughly, and set aside to cool.
- In a large mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, nutmeg (if using), basil, cooled spinach, salt, and black pepper. Mix until well incorporated.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles until just pliable but still very al dente. Drain and transfer noodles to a bowl of cold water to prevent sticking.
- Lightly grease a 9×13-inch baking dish with olive oil. Spread a thin layer of tomato sauce evenly across the bottom of the dish.
- Arrange a single layer of lasagna noodles over the sauce, trimming as needed to fit evenly.
- Spread an additional layer of tomato sauce over the noodles, followed by an even layer of the ricotta mixture. Sprinkle with one-third of the mozzarella cheese and season lightly with salt and pepper.
- Repeat the layering process until all ingredients are used, finishing with a top layer of mozzarella and Parmesan cheese.
- Bake uncovered for 30 minutes, or until the top is bubbling and golden brown.
- Remove from the oven and allow the lasagna to rest for 5–10 minutes before slicing and serving.
Notes
To make this spinach lasagna gluten-free, substitute traditional lasagna noodles with certified gluten-free lasagna sheets. Ensure that the tomato sauce and cheeses used are labeled gluten-free to avoid cross-contamination.