Vegetarian Lasagna with Spinach and Ricotta
70% asli · Italian-American
A lighter, vegetarian take on lasagna, featuring a creamy filling of spinach and ricotta cheese layered with marinara and pasta.
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Bahan
- Lasagna noodles9-12 sheets
- Frozen spinach, thawed and squeezed dry10 oz
- Ricotta cheese15 oz
- Egg1 large
- Parmesan cheese, grated1/2 cup
- Garlic, minced2 cloves
- Marinara sauce24 oz jar
- Mozzarella cheese, shredded2 cups
- Saltto taste
- Black pepperto taste
- Olive oil1 tbsp
Langkah
- 1
Cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water.
- 2
In a bowl, combine ricotta cheese, thawed and squeezed dry spinach, egg, Parmesan cheese, minced garlic, salt, and pepper. Mix well.
- 3
Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Layer with noodles, ricotta-spinach mixture, and marinara sauce. Repeat layers, ending with a layer of marinara sauce and topped with mozzarella cheese.
- 4
Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until bubbly and the cheese is melted and lightly golden. Let rest for 10 minutes before serving.
