Spinach Lasagna with Ricotta Recipe
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
55 mins
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Servings
6
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Calories
772 kcal
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Course
Main Course
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Cuisine
Italian
Spinach Lasagna with Ricotta Recipe
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Saucy sugo al pomodoro, creamy cheesy, earthy spinach, and tasty basil lasagna! A mouthful of savory and delicious goodness. This recipe highlights simple fresh ingredients as traditional Italian recipes commonly do.
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Ingredients
- 12 to 16 dried lasagna pasta also use no boil if desired
- 3 to 4 cups sugo al pomodoro
- 2 tablespoons extra virgin olive oil
- 3 cups 1 ½ pounds fresh spinach, cooked (steamed or sautéed, liquid removed)
- 32 oz whole milk ricotta
- 1 egg
- 1 tsp fresh ground nutmeg optional
- 1 ½ cups coarsely grated mozzarella cheese extra for top
- 2 cups grated Parmegiano extra for top
- 6 fresh basil leaves torn with hands
- Salt and freshly ground black pepper
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Instructions
- Heat the oven to 400 degrees.
- Make a batch of the Sugo al Pomodoro (tomato sauce). Set aside.
- Steam or saute spinach and remove liquid. Cool completely. Cut to create small pieces.
- Mix the ricotta, egg, parmigiano, nutmeg (if using) and basil in a large bowl until combined. Once spinach is cooled, combine with ricotta mixture.
- Bring a large pot of salted water to a boil. (skip steps 5-6 if using no boil noodles)
- Cook the noodles (6 at a time for dried pasta) until they are tender but still underdone (they will finish cooking as the lasagna bakes). Set aside in a bowl of cold water until ready to use. This will prevent pasta from sticking.
- Grease a 9X13 rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around the bottom of the pan. Put a layer of pasta (use 4-5 depending on size) in the dish (you may need to cut any excess to make them fit) top with a layer of tomato sauce, one-third of the spinach and ricotta mixture, and one-third of the grated mozzarella (use your fingers to spread it evenly). Season with salt and pepper if desired.
- Repeat the layers three times. For the top, cover with extra cheese.
- The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen.
- Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 35 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
Notes
- This is a great freezer and make ahead recipe as well. You can freeze the entire pan of pre-baked and assembled lasagna for up to 3 weeks. When ready to use simple bake for an additional 30 min (until the center is fully cooked).
Nutrition Information
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Calories
772kcal
(39%)
Carbohydrates
55g
(18%)
Protein
45g
(90%)
Fat
41g
(63%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Trans Fat
0.003g
Cholesterol
149mg
(50%)
Sodium
1443mg
(60%)
Potassium
796mg
(23%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
3120IU
(62%)
Vitamin C
13mg
(14%)
Calcium
898mg
(90%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 772 kcal
% Daily Value*
| Calories | 772kcal | 39% |
| Carbohydrates | 55g | 18% |
| Protein | 45g | 90% |
| Fat | 41g | 63% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 149mg | 50% |
| Sodium | 1443mg | 60% |
| Potassium | 796mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 3120IU | 62% |
| Vitamin C | 13mg | 14% |
| Calcium | 898mg | 90% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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