Description
Classic vegetarian lasagna with layers of noodles, creamy ricotta spinach, rich marinara, and melted mozzarella.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (15 ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 (25 ounce) jar marinara sauce
- 9 lasagna noodles, cooked according to package directions
- 2 cups shredded mozzarella cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened (5-7 minutes). Add garlic and cook for 1 minute until fragrant. Add squeezed-dry spinach and cook until heated through.
- In a large bowl, combine ricotta cheese, Parmesan cheese, beaten egg, salt, pepper, and nutmeg. Mix well.
- Add the spinach mixture to the ricotta mixture and stir to combine thoroughly. Taste and adjust seasonings as needed.
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Spread a thin layer of marinara sauce on the bottom of the dish.
- Arrange three cooked lasagna noodles over the sauce, overlapping if necessary.
- Spread half of the ricotta spinach filling evenly over the noodles.
- Sprinkle one cup of shredded mozzarella cheese over the ricotta filling.
- Spoon half of the remaining marinara sauce over the mozzarella cheese.
- Arrange another three cooked lasagna noodles over the sauce, overlapping if needed.
- Spread the remaining ricotta spinach filling evenly over the noodles.
- Sprinkle the remaining one cup of shredded mozzarella cheese over the ricotta filling.
- Spoon the remaining marinara sauce over the mozzarella cheese.
- Top with the final three cooked lasagna noodles.
- If desired, sprinkle a little extra Parmesan cheese on top.
- Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
- Remove the aluminum foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let the lasagna rest for at least 10-15 minutes before cutting and serving.
Notes
- Squeeze as much moisture as possible from the spinach to prevent a watery lasagna.
- Cook lasagna noodles al dente to prevent them from becoming mushy.
- Adjust seasonings in the ricotta filling to your liking.
- Add other vegetables like sautéed mushrooms, zucchini, or bell peppers to the ricotta spinach filling.
- Experiment with different cheeses like provolone, fontina, or goat cheese.
- Add cooked ground beef, sausage, or turkey to the marinara sauce for a non-vegetarian version.
- Use gluten-free lasagna noodles to make this dish gluten-free.
- Assemble the lasagna ahead of time and store it in the refrigerator for up to 24 hours before baking.
- To freeze the lasagna, let it cool completely after baking. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To reheat, thaw it in the refrigerator overnight and then bake it in a preheated oven at 350°F (175°C) until heated through.
- Serve with garlic bread, a side salad, roasted vegetables, or a light-bodied red wine.
- Prep Time: 30 minutes
- Cook Time: 45 minutes