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Spinach Lasagna with Ricotta Recipe
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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 6
Calories: 772 kcal
Course:
Main Course
Cuisine:
Italian
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
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.
Cup of Yum
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
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
% 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.