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Spinach Lasagna
Spinach lasagna
Spinach lasagna is a delicious Italian dish made with layers of lasagna noodles, ricotta cheese, mozzarella cheese, marinara sauce, and of course, spinach. It’s a flavorful and comforting meal that’s perfect for vegetarians or anyone looking for a tasty twist on traditional lasagna.
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Ingredients
- 9 lasagna noodles
- 1 package frozen chopped spinach (10-ounce), thawed and drained
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 jar marinara sauce (24-ounce)
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions, then drain and set aside.
- In a mixing bowl, combine the drained spinach, ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, minced garlic, oregano, basil, salt, and pepper. Mix well.
- Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
- Place 3 lasagna noodles on top of the sauce.
- Spread half of the spinach and cheese mixture over the noodles, then top with more marinara sauce.
- Repeat the layering process with 3 more lasagna noodles, the remaining spinach and cheese mixture, and more marinara sauce.
- Top with the remaining 3 lasagna noodles, marinara sauce, and the remaining mozzarella and Parmesan cheeses.
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let the lasagna cool for a few minutes before serving. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 691kcal (35%)Carbohydrates: 57g (19%)Protein: 41g (82%)Fat: 33g (51%)Saturated Fat: 20g (125%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 118mg (39%)Sodium: 736mg (32%)Potassium: 752mg (21%)Fiber: 4g (17%)Sugar: 3g (3%)Vitamin A: 7708IU (154%)Vitamin C: 20mg (24%)Calcium: 750mg (75%)Iron: 4mg (22%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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