This Super Sunday Lasagna is a comforting, family-style meal that combines tender pasta sheets with a creamy ricotta and spinach filling, all bound together by rich tomato sauce. The layers of mozzarella and parmesan create a golden, bubbly crust that pulls apart into satisfying strings with every bite. It is the perfect centerpiece for a relaxed weekend dinner or a potluck contribution that feeds a crowd. The addition of spinach adds a pop of color and a subtle earthy flavor that balances the richness of the cheese. Simple to assemble yet impressive in presentation, this vegetarian lasagna is a reliable crowd-pleaser that warms both the kitchen and the dining table.
Super Sunday Lasagna
Description
This Super Sunday Lasagna is a comforting, family-style meal that combines tender pasta sheets with a creamy ricotta and spinach filling, all bound together by rich tomato sauce. The layers of mozzarella and parmesan create a golden, bubbly crust that pulls apart into satisfying strings with every bite. It is the perfect centerpiece for a relaxed weekend dinner or a potluck contribution that feeds a crowd. The addition of spinach adds a pop of color and a subtle earthy flavor that balances the richness of the cheese. Simple to assemble yet impressive in presentation, this vegetarian lasagna is a reliable crowd-pleaser that warms both the kitchen and the dining table.Ingredients
Directions
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Preheat the oven to 350&# 194;°F (175ðC).
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Thaw the frozen spinach if not already thawed, then squeeze out all excess moisture using a clean kitchen towel or cheesecloth.
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In a medium bowl, combine the ricotta cheese, drained spinach, 1/2 cup of the mozzarella cheese, parmesan cheese, beaten eggs, and half of the chopped parsley. Mix well until smooth.
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Spread about 2 cups of pasta sauce on the bottom of a 15x9 inch (or 9x13 inch) baking dish to prevent sticking.
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Layer half of the lasagna noodles over the sauce, breaking them slightly to fit if necessary.
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Spread the ricotta-spinach mixture evenly over the noodles.
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Pour half of the remaining pasta sauce over the ricotta mixture.
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Sprinkle half of the remaining mozzarella cheese over the sauce.
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Add the remaining lasagna noodles, followed by the remaining pasta sauce.
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Cover the dish tightly with aluminum foil.
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Bake in the preheated oven for 45 minutes.
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Remove the foil from the dish.
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Top with the remaining mozzarella cheese and the remaining parsley.
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Return to the oven and bake uncovered for 15 minutes, or until the cheese is melted and bubbly.
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Remove from the oven and let the lasagna stand for 10 minutes before slicing and serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 102.5kcal
- % Daily Value *
- Total Fat 3.3g6%
- Saturated Fat 1.9g10%
- Cholesterol 12.1mg5%
- Sodium 18.3mg1%
- Total Carbohydrate 13.1g5%
- Dietary Fiber 0.9g4%
- Sugars 0.9g
- Protein 4.8g10%
* 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
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave until warmed through.
Freezing: This lasagna freezes well. Assemble and freeze before baking, or bake and freeze after cooling. Thaw overnight in the refrigerator before reheating.
Variation: For a meaty version, add 1 pound of cooked ground beef or Italian sausage to the sauce before layering.
Tip: Ensure the spinach is thoroughly drained to prevent a watery lasagna. Squeezing it tightly is key.
