Description
A delicious homemade lasagna layered with ricotta, spinach, and mozzarella cheese.
Ingredients
Scale
- 1/2 pound Lasagna Noodles (9–12 lasagna noodles, uncooked)
- Warm Water (enough to submerge the noodles for soaking)
- 2 Eggs
- 1 (16-ounce container) Ricotta Cheese (whole milk or part skim)
- 4 ounces Fresh Spinach (about 4 cups packed or 2 cups finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Dried Oregano (or Italian Seasoning)
- 1 teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- 1 (28-ounce jar) Marinara Sauce (about 3 1/2 cups)
- 1 pound Shredded Mozzarella Cheese (about 4 cups)
- 1/4 cup Grated Parmesan Cheese
- 1 tablespoon Fresh Parsley (finely chopped, optional)
Instructions
- Choose your baking pan: Use an 8×8 baking dish, a 10×7 dish, or divide the ingredients between two standard loaf pans.
- Preheat the oven: Position a rack in the center and preheat the oven to 375°F. Lightly coat your baking dish with cooking spray.
- Soak the noodles: Place the dry lasagna noodles in a large pan of warm water for about 15 minutes to soften. Pat dry to remove excess water.
- Trim the noodles: If using an 8×8 dish, trim the softened noodles so they sit flat. Save the trimmed pieces to fill the remaining gaps in each noodle layer.
- Prepare the filling: In a large bowl, lightly beat the eggs. Add ricotta, spinach, garlic, oregano, salt, and pepper. Stir until well combined.
- Layer 1 (bottom): About 1 cup of marinara, 3 noodles, remaining ricotta–spinach mixture, and 1 cup of mozzarella.
- Layer 2 (middle): About 1 cup of marinara, 3 noodles, remaining ricotta–spinach mixture, and 1 cup of mozzarella.
- Layer 3 (top): Remaining marinara (about 1 cup), the final 3 noodles (cut to fit), any remaining sauce spread lightly over the top, and a generous sprinkle of mozzarella and Parmesan.
- Cover and bake: Lightly spray the underside of the foil with cooking spray, cover tightly, place the pan on a baking sheet, and bake for 30 minutes.
- Uncover and finish baking: Remove the foil and bake for 20–30 minutes more until bubbling and lightly browned. For extra browning, switch the oven to broil for 3–5 minutes.
- Rest: Let the lasagna rest uncovered for at least 30 minutes before slicing so the layers can set.
- Serving: Slice the rested lasagna. Spoon a thin layer of marinara onto each plate before adding the slice. Garnish with fresh parsley or extra Parmesan if desired.
- Storage instructions: Cool completely, then refrigerate in an airtight container for up to 5 days or freeze for 90 days.
Notes
- For the lasagna noodles, soak them in warm water to soften; there’s no need to boil them.
- Frozen spinach can be used in place of fresh.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg