Spinach Lasagna Recipe

Ingredients:

• 12 no-boil lasagna noodles
• 1 lb. baby spinach, chopped
• 5 cloves garlic, minced
• 1 onion, diced
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup shredded Parmesan cheese
• 24 oz. jar marinara sauce
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 tbsp. olive oil

Instructions:

1. Preheat the oven to 375°F.
2. In a skillet, heat the olive oil over medium heat.
3. Add minced garlic and diced onion to the skillet and cook until the onion is soft and translucent.
4. Add the chopped spinach and cook for an additional 2-3 minutes until the spinach has wilted. Remove from heat.
5. In a bowl, mix the ricotta cheese, dried basil, dried oregano, salt, and pepper.
6. Spread a thin layer of the marinara sauce on the bottom of a 9×13 inch baking dish.
7. Place 3 noodles on top.
8. Spread half of the ricotta mixture on top of the noodles.
9. Spread half of the spinach mixture on top of the ricotta mixture.
10. Sprinkle with one-third of the mozzarella cheese and one-third of the Parmesan cheese.
11. Repeat the layering with the remaining noodles, ricotta mixture, spinach mixture, and cheeses.
12. Finally, pour the remaining marinara sauce over the top layer of cheese.
13. Cover the baking dish with foil and bake for 30 minutes.
14. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
15. Let the lasagna cool for a few minutes before serving.

Verdict:

This is a delicious and hearty vegetarian lasagna that is packed with flavor. The combination of spinach, ricotta, and three types of cheese makes it rich and satisfying. It’s a great dish to serve for a dinner party or to make ahead of time for an easy weeknight dinner.

Serving Suggestions:

Serve this spinach lasagna with a fresh green salad and garlic bread for a complete meal. It pairs well with a crisp white wine or a light red. Leftovers make a great lunch for the next day!