Recipe Introduction:
This creamy and comforting spinach and ricotta lasagna is the perfect dish for any occasion. Layers of tender pasta sheets are filled with a rich spinach and ricotta mixture, smothered in marinara sauce, and topped with melted cheese. It’s a vegetarian delight that is both hearty and satisfying, perfect for family dinners or gatherings with friends.
Ingredients:
- 9-12 lasagna noodles (depending on your dish size)
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 4 cups fresh spinach (or 1 package frozen spinach, thawed and drained)
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- Salt and pepper, to taste
- Fresh basil or parsley (optional, for garnish)
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Cook the noodles: Cook the lasagna noodles according to package instructions, drain, and set aside.
- Prepare the spinach mixture: In a large pan, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes. Add the spinach and cook until wilted (if using fresh spinach). Season with salt and pepper. Remove from heat and stir in ricotta cheese, 1 cup of mozzarella, Parmesan, and egg until well combined.
- Assemble the lasagna: Spread a thin layer of marinara sauce in the bottom of a baking dish. Place a layer of lasagna noodles on top. Spread a layer of the spinach and ricotta mixture over the noodles, followed by more sauce and a sprinkle of mozzarella. Repeat the layering process until you’ve used all the ingredients, finishing with a layer of sauce and cheese on top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Serve: Let the lasagna rest for 5-10 minutes before slicing. Garnish with fresh basil or parsley if desired. Serve hot and enjoy!