Spinach Lasagna Recipe
This Spinach Lasagna Recipe layers fresh wilted spinach blended with herbs, ricotta, mozzarella, and Parmesan cheeses between tender lasagna noodles and marinara sauce. The filling balances creamy cheeses with fragrant basil and garlic, while Italian seasoning adds depth. Baking under foil first helps the flavors meld and the noodles cook evenly. Topping the lasagna with extra mozzarella during the final baking stage adds a golden cheesy crust. The result is a rich, hearty vegetarian lasagna with a moist and flavorful texture, ideal for a comforting family meal.
Ingredients
For the filling:
- 2 tablespoons butter unsalted
- 24 ounces spinach fresh leaves
- 1 cup basil chopped, fresh leaves
- 14 ounces ricotta cheese
- 2 egg room temperature
- 1 1/2 cup Parmesan Cheese grated
- 1 cup mozzarella cheese shredded
- 1 teaspoon Italian seasoning
- 4 cloves garlic minced
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
For assembly:
- 1 lasagna noodles box
- 24 ounce marinara sauce jar
- 2 cups mozzarella cheese shredded
- cooking spray
- 2 tablespoons parsley chopped
- 2 tablespoons basil chopped
Instructions
Filling:
- Melt the butter in a large pan over medium-high heat.
- Add handfuls of spinach and cook it just until it wilts. Season it with salt and pepper to taste.
- Transfer the spinach to a bowl and let it cool slightly.
- After that, squeeze the excess water and coarsely chop it.
- Mix it with chopped basil, garlic, ricotta, eggs, Parmesan, 1 cup mozzarella cheese, salt, pepper, and Italian seasoning.
Assembly:
- Cook the lasagna noodles according to package directions, aiming for al dente.
- Preheat the oven to 375 degrees F. Coat a 9"x13" pan with cooking spray.
- Spread a small amount of marinara sauce on the bottom of the pan. Add a layer of noodles, then spread 1/3 of the cheese mixture on top of the noodles.
- Top the cheese mixture with 1/3 of the marinara sauce.
- Repeat the layers, ending with the marinara sauce.
- Cover the lasagna with foil, and bake it for 40-45 minutes.
- Uncover it, then add the remaining 2 cups of mozzarella cheese on top and bake for an additional 15 minutes or until the cheese is melted, bubbly, and browned.
- Sprinkle the lasagna with parsley and basil. Let it stand for 10-15 minutes, then cut into slices and serve.
Nutrition Information
Nutrition Facts
Serving: 9 slices
Amount Per Serving
Calories 350
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 12g | 4% |
| Protein | 25g | 50% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 1148mg | 48% |
| Potassium | 806mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 8383IU | 168% |
| Vitamin C | 28mg | 31% |
| Calcium | 567mg | 57% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.