Spinach Lasagna Ricotta (Print Version)
# Ingredients:
01 -
12 oven-ready or boiled lasagna noodles
02 -
2 cups mozzarella cheese, shredded
03 -
2 cups ricotta cheese
04 -
½ cup grated Parmesan cheese
05 -
2 large eggs
06 -
1 teaspoon Italian seasoning
07 -
½ teaspoon salt
08 -
¼ teaspoon pepper
09 -
1 teaspoon garlic powder
10 -
1 teaspoon onion powder
11 -
2 cups drained, sautéed fresh spinach (or 1 cup thawed and squeezed-dry frozen spinach)
12 -
3 cups marinara sauce
→ Optional Add-Ons
13 -
1 cup sautéed zucchini or mushrooms
14 -
½ pound ground chicken, turkey, or beef (cooked)
# Instructions:
01 -
Using fresh leaves? Sauté in a hot pan until wilted, then drain any liquid and chop them lightly. If it's frozen, let it thaw completely and squeeze out as much water as possible before using.
02 -
In a large bowl, stir together ricotta, Parmesan, eggs, and your seasonings (Italian herbs, salt, pepper, garlic, and onion powders). Add the spinach last, gently folding it into the mix until everything looks nice and even.
03 -
Pour a thin layer of marinara sauce to coat the bottom of your baking dish. Lay the first set of lasagna noodles over it, overlapping slightly if you need to.
04 -
Spoon some of the ricotta mixture on top of your noodles. Spread it evenly, scatter with mozzarella cheese, then drizzle marinara sauce on top. Keep layering in this order—noodles, ricotta, mozzarella, marinara—until you're out of ingredients.
05 -
To wrap it up, add one last layer of noodles, pour the remaining marinara sauce over them, and cover it with all the mozzarella left. Sprinkle some Parmesan for extra flair.
06 -
Cover your baking dish with foil. A little trick: spray the foil underside with cooking spray to avoid cheese sticking to it. Bake at 375°F for 25 minutes, then take the foil off and cook for another 15-20 minutes. The cheese should be bubbling and golden brown at the edges.
07 -
The hardest part is waiting! Let it sit for around 10 minutes so it firms up. It'll be easier to cut clean slices—and trust me, it's worth it!
# Notes:
01 -
Want to prepare ahead? Build your dish, cover it tightly with plastic wrap and foil, then stash it in the fridge for up to 24 hours before popping it in the oven.
02 -
Got leftovers or making double? Lasagna freezes super well! Once cooled, slice it into portions and freeze each in an airtight container for up to 3 months.
03 -
Go with jarred marinara if you want a shortcut, or make your own sauce for some added homemade charm.