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Spinach Ricotta Lasagna

Spinach Ricotta Lasagna Recipe

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 lb (450g) fresh spinach, roughly chopped
  • 15 oz (425g) whole milk ricotta cheese
  • 1 large egg
  • ½ cup (50g) grated Parmesan cheese
  • ¼ tsp freshly grated nutmeg
  • 1 tsp fine sea salt
  • ½ tsp black pepper
  • 3 cups (340g) shredded low-moisture mozzarella cheese
  • 24 oz (680g) jarred marinara sauce (about 2½ cups)
  • 12 no-boil lasagna noodles

Method
 

  1. Preheat oven to 375°F (190°C). Sauté onion in olive oil 5 minutes, add garlic and cook 30 seconds. Add spinach in handfuls and cook 3 to 4 minutes until wilted. Drain thoroughly.
  2. Mix ricotta, egg, Parmesan, nutmeg, salt, and pepper. Fold in the drained spinach.
  3. Spread ½ cup sauce in a 9-by-13-inch dish. Layer 4 noodles, half the ricotta, 1 cup mozzarella, ¾ cup sauce. Repeat with 4 noodles, remaining ricotta, 1 cup mozzarella, ¾ cup sauce. Top with last 4 noodles, remaining sauce, and last cup mozzarella. Cover with foil.
  4. Bake covered 25 minutes. Uncover and bake 20 to 25 minutes more until bubbly and golden.
  5. Rest 10 to 15 minutes before slicing. Serve warm with extra Parmesan.

Notes

Resting the lasagna for 10 to 15 minutes lets the layers set so the slices hold together. This recipe works nicely with a chunky vegetable marinara if you want more texture. If you assemble it ahead and refrigerate, add 10 to 15 minutes of covered baking time.