Description
This classic Spinach Lasagna is a hearty and comforting vegetarian dish featuring layers of tender lasagna noodles, creamy ricotta and mozzarella cheese, flavorful sautéed spinach, and rich marinara sauce. Perfectly baked to golden bubbly perfection and garnished with fresh parsley, it makes a delicious main course for family dinners or special occasions.
Ingredients
Scale
Lasagna Components
- 12 lasagna noodles, cooked or no-boil
- 16 oz frozen chopped spinach, thawed and squeezed dry
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese
- 1 large egg
- 4 cups marinara sauce
- 2 tablespoons fresh parsley, chopped (for garnish)
Sautéed Vegetables
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Pinch of nutmeg (optional)
Instructions
- Prepare and Preheat: Preheat your oven to 375°F (190°C) and generously grease a 9×13 inch baking dish to prevent sticking.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until they are soft and fragrant, about 3-5 minutes. Remove from heat.
- Mix the Cheese and Spinach Filling: In a large mixing bowl, combine ricotta cheese, egg, thawed and squeezed dry spinach, half of the shredded mozzarella, half of the grated Parmesan, sautéed onions and garlic, salt, pepper, and a pinch of nutmeg if using. Stir well to create a uniform filling mixture.
- Layer the Lasagna: Spread a thin layer of marinara sauce evenly along the bottom of the baking dish. Then add a layer of lasagna noodles, followed by a portion of the spinach and cheese mixture, and then another spread of marinara sauce. Repeat these layers until ingredients are used up, finishing with a top layer of noodles, marinara sauce, and the remaining mozzarella and Parmesan cheeses.
- Bake Covered: Cover the assembled lasagna tightly with aluminum foil. Bake in the preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil and continue baking for another 20 to 25 minutes until the cheese on top is bubbly and golden brown.
- Rest and Serve: Allow the lasagna to rest for 15 minutes before slicing. Garnish with chopped fresh parsley and serve warm for the best flavor and texture.
Notes
- If using no-boil noodles, ensure your sauce is sufficiently moist for proper cooking.
- Thoroughly squeezing the spinach removes excess water, preventing the lasagna from becoming watery.
- The pinch of nutmeg adds a subtle warmth to the spinach filling but can be omitted if preferred.
- Letting the lasagna rest after baking helps it set, making it easier to cut and serve.
- Leftovers can be refrigerated for up to 3 days and reheated covered in the oven for best results.
