Description
Creamy spinach ricotta lasagna layered with marinara, melted mozzarella, and parmesan. A hearty vegetarian bake that’s easy to prepare and perfect for family dinners or make-ahead meals.
Ingredients
Scale
- 9 oz (250 g) lasagna sheets (fresh or no-boil)
- 3 cups marinara sauce
- 17 oz frozen spinach (approx. 2 cups once thawed), drained
- 24 oz ricotta cheese
- 5 oz parmesan cheese, freshly grated
- 9 oz mozzarella cheese (fresh or shredded)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a large baking dish.
- In a bowl, mix ricotta cheese with thawed, drained spinach, half of the parmesan, and season with salt and pepper.
- Spread a thin layer of marinara sauce on the bottom of the baking dish.
- Layer lasagna sheets, followed by the ricotta-spinach mixture, marinara sauce, and mozzarella cheese. Repeat layers.
- Finish with a layer of marinara and top with remaining mozzarella and parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and golden.
- Let rest for 10 minutes before slicing and serving.
Notes
- Make sure spinach is well drained to prevent excess moisture.
- Letting the lasagna rest after baking helps the layers set for cleaner slicing.
- Use fresh lasagna sheets for faster baking and better texture.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 60mg