Spinach Lasagna
This hearty spinach lasagna features layers of al dente noodles, creamy ricotta, sautéed spinach, tomato sauce, and rich cheeses. A comforting Italian-style vegetarian meal that's flavorful, wholesome, and oven-ready in under an hour.
6 Servings
Ingredients
- 12 to 16 sheets dried lasagna pasta
- 3 to 4 cups Italian-style tomato sauce homemade or store-bought
- 2 tablespoons extra virgin olive oil
- 3 cups fresh spinach steamed or sautéed, excess liquid removed
- 32 oz whole milk ricotta cheese
- 1 large egg
- 1 teaspoon freshly ground nutmeg optional
- 1½ cups grated mozzarella cheese
- 2 cups grated Parmesan cheese
- 6 fresh basil leaves finely shredded
- Salt and freshly ground black pepper to taste
Instructions
Preheat the Oven
- Begin by preheating your oven to 400°F (204°C). Grease a 9×13-inch baking dish lightly with olive oil and set it aside.
Prepare the Spinach Mixture
- Heat the olive oil in a skillet over medium heat. Sauté the spinach until wilted and tender. Drain thoroughly, pressing out any excess moisture. Allow to cool slightly. In a large mixing bowl, combine the cooled spinach with ricotta cheese, egg, Parmesan, basil, nutmeg (if using), salt, and pepper. Stir until fully incorporated.
Cook the Lasagna Noodles
- Boil the lasagna noodles in salted water until just shy of al dente, as they will continue to cook during baking. Immediately transfer the noodles to a bowl of cold water to stop cooking and prevent them from sticking together.
Assemble the Lasagna
- Spoon a thin layer of tomato sauce onto the bottom of the prepared baking dish. Arrange a single layer of noodles on top, trimming as necessary to fit. Spread a portion of the ricotta-spinach mixture over the noodles, followed by a layer of tomato sauce. Sprinkle with one-third of the mozzarella. Repeat this layering process two more times, finishing with the remaining mozzarella and Parmesan on top.
Bake the Lasagna
- Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 5 to 10 minutes, or until the top is golden and bubbling. Allow the lasagna to rest for 5 to 10 minutes before slicing and serving.
Notes
To prepare this spinach lasagna gluten-free, simply substitute traditional lasagna noodles with certified gluten-free lasagna sheets (such as those made from rice or corn). Be sure to verify that your tomato sauce and cheese are also labeled gluten-free, as some brands may contain thickeners or additives derived from wheat.