Vegetarian Lasagna with Spinach and Ricotta
75% authentic · Italian-Inspired
A flavorful vegetarian lasagna featuring layers of pasta, a creamy spinach and ricotta filling, and a rich tomato sauce.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Lasagna noodles9 sheets
- Ricotta cheese15 oz
- Frozen spinach, thawed and squeezed dry10 oz
- Egg1 large
- Garlic, minced2 cloves
- Parmesan cheese, grated1/2 cup
- Marinara sauce24 oz jar
- Mozzarella cheese, shredded2 cups
- Olive oil1 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions until al dente. Drain and lay flat.
- 2
In a medium bowl, combine ricotta cheese, thawed and squeezed dry spinach, egg, minced garlic, 1/4 cup Parmesan cheese, salt, and pepper. Mix well.
- 3
Spread about 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
- 4
Arrange a layer of lasagna noodles over the sauce. Spread half of the ricotta-spinach mixture evenly over the noodles. Top with about 1 cup of marinara sauce and 1/2 cup of mozzarella cheese.
- 5
Repeat the layers: noodles, remaining ricotta-spinach mixture, 1 cup marinara sauce, and 1/2 cup mozzarella cheese.
- 6
Top with a final layer of noodles, the remaining marinara sauce, and the remaining mozzarella and Parmesan cheeses.
- 7
Cover the dish with foil and bake for 25 minutes. Remove foil and bake for another 20-25 minutes, or until bubbly and golden brown.
- 8
Let rest for 10 minutes before serving.
