Spinach Lasagne
Description
This comforting Spinach Lasagne is a vegetarian favorite that delivers rich, savory flavors in every bite. The dish features layers of tender lasagne noodles, a creamy mixture of ricotta and fresh spinach, and a blend of Monterey Jack and Parmesan cheeses. It is topped with a robust tomato sauce and baked until bubbly and golden. This hearty meal is perfect for weeknight dinners, family gatherings, or meal prep. The combination of earthy spinach and melted cheese creates a satisfying texture that appeals to both adults and children. Serve with a side salad and crusty bread for a complete Italian-inspired feast.Ingredients
Directions
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Preheat oven to 375&# 194;°F (190ðC).
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In a large bowl, combine the ricotta, grated Parmesan, thawed and drained spinach, and chopped fresh parsley. Mix well until fully incorporated.
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Spread 1 cup of tomato sauce evenly over the bottom of a 9x13 inch baking dish.
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Arrange a layer of uncooked lasagne noodles (5-6 pieces) over the sauce.
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Spread 1 cup of tomato sauce over the noodles.
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Spoon half of the spinach-ricotta mixture over the sauce, spreading it evenly.
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Add a second layer of lasagne noodles.
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Spread the remaining spinach-ricotta mixture over the noodles.
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Pour the remaining tomato sauce over the cheese mixture.
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Top with shredded Monterey Jack and Mozzarella cheeses.
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Cover the dish loosely with aluminum foil, doming it slightly to prevent the cheese from sticking.
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Bake for 45 minutes.
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Remove the foil and bake for an additional 20 minutes, or until the cheese is golden and bubbly.
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Let the lasagne rest for 30 minutes before slicing and serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 274.1kcal
- % Daily Value *
- Total Fat 18.3g29%
- Saturated Fat 10.4g52%
- Cholesterol 76.6mg26%
- Sodium 415.4mg18%
- Total Carbohydrate 12.7g5%
- Dietary Fiber 0.6g3%
- Sugars 3.7g
- Protein 15.6g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure frozen spinach is thoroughly thawed and drained to prevent a watery lasagne. Squeeze out excess moisture with a clean kitchen towel if necessary.
If using fresh spinach, wilt it in a skillet first, then chop and squeeze out excess liquid before mixing with the ricotta.
For a richer flavor, you can add a pinch of nutmeg to the ricotta mixture.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350ðF until warm.
This lasagne can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if cooking from cold.
