Description
A rich and creamy vegetarian lasagna featuring sautéed spinach, whole-milk ricotta, and a blend of Italian cheeses.
Ingredients
Scale
- 12-15 Lasagna noodles
- 20 oz Fresh baby spinach
- 30 oz Whole-milk ricotta cheese
- 4 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 Large egg
- 48 oz Marinara sauce
- 3 cloves Garlic, minced
- 1/2 tsp Ground nutmeg
- 1 tsp Dried oregano
- Salt and pepper to taste
Instructions
- Sauté spinach with garlic, then squeeze out all excess moisture and chop.
- Mix ricotta, egg, chopped spinach, 1 cup mozzarella, half the Parmesan, and spices.
- Boil noodles al dente (if not using no-boil variety).
- Layer sauce, noodles, ricotta mixture, and mozzarella in a 9×13 dish.
- Repeat layers, ending with sauce and extra cheese on top.
- Cover with foil and bake at 375°F for 25 minutes; uncover and bake 20 more minutes.
- Rest for 15-20 minutes before slicing.
Notes
High in protein and calcium, packed with iron-rich spinach, and perfect for freezing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 420 kcal