Description
A comforting and cheesy vegetarian dish that layers fresh spinach, creamy ricotta, and rich marinara, making it perfect for family gatherings or cozy dinners.
Ingredients
Scale
- 9 no-boil lasagna noodles
- 4 cups fresh spinach (about 120g)
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 2 cups marinara sauce
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tbsp olive oil
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook the no-boil lasagna noodles according to package instructions until al dente. Lay flat on parchment paper to prevent sticking.
- In a skillet, heat olive oil over medium heat. Sauté fresh spinach until wilted (about 3-5 minutes). Let cool and chop.
- Mix ricotta cheese, garlic powder, dried oregano, salt, pepper, and half of the Parmesan cheese in a bowl until smooth.
- In a baking dish, spread a thin layer of marinara sauce. Layer with noodles followed by half of the ricotta mixture, half of the sautéed spinach, and some mozzarella cheese. Repeat until all ingredients are used.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until bubbly and golden brown.
- Let rest for about 10 minutes before slicing.
Notes
- Feel free to substitute spinach with kale or add mushrooms for variation.
- Adding red pepper flakes can give a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg