To make this delicious and hearty lasagna, you’ll need:
- Spinach: 1 bunch, providing iron, fiber, and vitamins.
- Lasagna Noodles: 9, forming the layers of the dish.
- Ricotta Cheese: 8 ounces, for creaminess and protein.
- Mozzarella Cheese: 1 cup, shredded, for a stretchy, melted texture.
- Egg: 1 large, lightly beaten, to bind the cheese mixture.
- Nutmeg: 1 pinch, adding warmth and depth to the filling.
- Dried Basil: 1 pinch, for a classic Italian flavor.
- Pasta Sauce: 1 cup, coating the noodles with rich tomato goodness.
- Parmesan Cheese: 1/4 cup, for a sharp, savory finish.
- Salt & Black Pepper: To taste, enhancing the overall flavor.
Instructions
Preheat & Prepare:
- Preheat oven to 400°F (200°C).
- Spray a 1 1/2-quart casserole dish with cooking spray and set aside.
2. Cook the Spinach & Noodles:
- Bring a large pot of salted water to a boil.
- Boil the spinach for about 2 minutes until wilted, then drain and press out excess water.
- Cook the lasagna noodles in the same boiling water for about 8 minutes until al dente, then drain.
3. Prepare the Ricotta Mixture:
- In a bowl, mix the spinach, ricotta, 1/2 cup mozzarella, egg, nutmeg, basil, salt, and black pepper until well combined.
4. Assemble the Lasagna:
- Spread 1/4 cup pasta sauce on the bottom of the prepared dish.
- Layer 3 lasagna noodles, half of the ricotta mixture, and 1/4 cup pasta sauce.
- Repeat with 3 more noodles, the remaining ricotta mixture, and another 1/4 cup pasta sauce.
- Finish with the last 3 noodles, the remaining pasta sauce, and the remaining mozzarella.
- Sprinkle with Parmesan cheese and cover with foil.
5. Bake:
- Bake for 25 minutes covered.
- Remove foil and bake for another 25 minutes until bubbling and lightly browned.
- Let lasagna rest for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 305 per serving