Description
A delicious and hearty lasagna filled with ricotta, spinach, and mozzarella.
Ingredients
Scale
- 1/2 pound Lasagna Noodles (9–12 lasagna noodles, uncooked *see notes)
- 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, *Frozen – see notes)
- 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
- 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 to fit your pan. 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, or place parchment between the lasagna and foil to prevent sticking. 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 the sauce is bubbling and the top is lightly browned. For extra browning, switch the oven to broil for 3–5 minutes, watching closely.
- Rest. Let the lasagna rest uncovered for at least 30 minutes before slicing so the layers can set.
- Serving. Slice the rested lasagna. For a simple restaurant-style presentation, 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 best results, use whole milk ricotta cheese for a creamier texture.
- Frozen spinach can be used; make sure to drain excess water.
- Check the package of lasagna noodles for specific soaking instructions.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg