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Spinach Ricotta Lasagna

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A hearty and comforting vegetarian Spinach Ricotta Lasagna made with layers of creamy ricotta cheese, sautéed spinach, tomato sauce, and melted mozzarella. Perfect for family dinners or meal prep. #VegetarianLasagna #SpinachRicotta #ItalianComfortFood

Ingredients

Scale
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 cans (28 oz each) crushed tomatoes
  • 1/2 teaspoon dried oregano
  • Salt and pepper, to taste
  • 18 cups (420 g) baby spinach
  • 1 lb (450 g) ricotta cheese
  • 3/4 cup (55 g) grated Parmesan cheese
  • 1/4 cup (60 ml) heavy cream
  • Freshly grated nutmeg, to taste
  • 15 lasagna noodles, cooked al dente
  • 2 1/2 cups (250 g) shredded mozzarella cheese

Instructions

  1. In a pot over medium heat, sauté chopped onion and garlic in olive oil until softened, about 5 minutes.
  2. Add crushed tomatoes and oregano. Bring to a boil, then reduce heat and simmer for 15 minutes. Season with salt and pepper.
  3. In a separate pan, sauté spinach until wilted. Drain excess water.
  4. In a bowl, mix ricotta, Parmesan, heavy cream, and nutmeg. Add the spinach and combine well.
  5. Preheat oven to 375°F (190°C). Spread a layer of tomato sauce in a 9×13-inch baking dish.
  6. Layer noodles over sauce, then add a layer of spinach-ricotta mixture, followed by mozzarella cheese.
  7. Repeat layers, finishing with noodles, sauce, and remaining mozzarella on top.
  8. Cover with foil and bake for 25 minutes. Remove foil and bake another 25 minutes until bubbly and golden.
  9. Let rest for 10 minutes before slicing and serving.

Notes

  • Use part-skim ricotta and mozzarella for a lighter version.
  • Can be assembled ahead and refrigerated overnight.
  • Freezes well for up to 3 months.

Nutrition

Find it online: https://easyfoodflash.com/spinach-ricotta-lasagna/