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Spinach and Ricotta Lasagna

Spinach and Ricotta Lasagna
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This Spinach and Ricotta Lasagna recipe is a delightful vegetarian dish, perfect for a comforting family meal. Layers of tender lasagna noodles, a rich tomato sauce, creamy ricotta, and fresh spinach come together for a flavorful experience.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 12 lasagna noodles, cooked according to package directions
  • 2 cups shredded mozzarella cheese

Instructions

  1. Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  2. Stir in crushed tomatoes, tomato sauce, basil, oregano, and red pepper flakes (if using). Season with salt and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally.
  3. In a medium bowl, combine ricotta cheese, egg, 1/2 cup Parmesan cheese, parsley, and spinach. Mix well.
  4. Preheat oven to 375°F (190°C).
  5. Spread a thin layer of tomato sauce in the bottom of a 9×13 inch baking dish.
  6. Arrange 4 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles. Top with 1 cup of mozzarella cheese.
  7. Spoon about 1/3 of the remaining tomato sauce over the mozzarella.
  8. Repeat layers: 4 noodles, remaining ricotta mixture, 1 cup mozzarella, 1/3 of remaining tomato sauce.
  9. Top with the last 4 noodles, remaining tomato sauce, and a generous sprinkle of Parmesan cheese.
  10. Cover with aluminum foil and bake for 25 minutes.
  11. Remove foil and bake for an additional 20-25 minutes, or until bubbly and the cheese is golden brown.
  12. Let stand for 10 minutes before serving.

Notes

  • For a richer flavor, you can add a pinch of sugar to the tomato sauce to balance the acidity.
  • Make sure to squeeze the spinach very dry to prevent the lasagna from becoming watery.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • This lasagna freezes well. Assemble the lasagna, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Nutrition

Find it online: https://kitchenvan.com/spinach-and-ricotta-lasagna/