Lasagna with Ricotta and Spinach

by on in Dinner recipes, Lasagna, Recipes

Preparation Time: 1 hour 30 minutes
Cooking Time: 45 minutes
Total Time: 2 hours 15 minutes

Description

This delightful lasagna with ricotta and spinach is a vegetarian twist on the classic Italian dish. Layers of tender pasta, creamy ricotta, and fresh spinach are topped with a rich tomato sauce and melted mozzarella, making it a comforting and hearty meal perfect for any occasion.

Ingredients

For the Spinach Ricotta Filling:

  • 2 cups ricotta cheese
  • 2 cups fresh spinach, chopped
  • 1 cup grated Parmesan cheese
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon nutmeg

For the Tomato Sauce:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

For the Lasagna Assembly:

  • 12 lasagna noodles
  • 2 cups shredded mozzarella cheese
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Prepare the Spinach Ricotta Filling:
  • In a large bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, beaten egg, salt, pepper, and nutmeg. Mix well and set aside.
  1. Prepare the Tomato Sauce:
  • Heat olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  • Add minced garlic and cook for another minute until fragrant.
  • Stir in crushed tomatoes and tomato sauce. Add dried basil, dried oregano, salt, and pepper. Simmer the sauce for 20 minutes, stirring occasionally.
  1. Cook the Lasagna Noodles:
  • Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and lay the noodles flat on a baking sheet to prevent sticking.
  1. Assemble the Lasagna:
  • Preheat your oven to 375°F (190°C).
  • Spread a thin layer of tomato sauce at the bottom of a 9×13 inch baking dish.
  • Place a layer of lasagna noodles over the sauce.
  • Spread a third of the spinach ricotta mixture over the noodles.
  • Add another layer of tomato sauce, followed by a layer of noodles. Repeat the layers two more times, ending with a layer of noodles and tomato sauce on top.
  • Sprinkle shredded mozzarella cheese evenly over the top layer of sauce.
  1. Bake the Lasagna:
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  • Remove the foil and bake for an additional 15 minutes, until the cheese is melted and bubbly.
  • Let the lasagna rest for 10 minutes before slicing and serving.
  1. Garnish and Serve:
  • Garnish with fresh basil leaves if desired. Serve warm.

Nutrition Information (per serving)

  • Calories: 450
  • Protein: 23g
  • Carbohydrates: 45g
  • Dietary Fiber: 5g
  • Sugars: 9g
  • Total Fat: 18g
  • Saturated Fat: 8g
  • Cholesterol: 55mg
  • Sodium: 820mg

Enjoy your delicious homemade lasagna with ricotta and spinach!

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