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Cheesy classic lasagna filled with fresh spinach and ricotta cheese. This healthy hearty dinner is the perfect meat free meal that everyone will love. It is cheesy with three types of cheeses thoughout the lasagna. Ricotta cheese, grated parmesan cheese and shredded mozzarella cheese are used in this lasagna, creating a delicous tasty meal. This healthy cheese lasagna makes the perfect vegetarian meal for meatless monday, or just because you want to add more green vegetables to your meals.
The lasagna noodles that I used in this are the kind that you need to boil first. You can also use the precooked kind that don’t need to boil. Cook the fresh spinach leaves in olive oil until wilted. Mix the wilted spinach leaves with ricotta cheese and grated parmesan cheese to make the filling for the lasagna. Start layering the lasagna with a thin layer of marinara sauce in the bottom of a large deep baking dish. Layer with lasagna noodles, the ricotta and spinach mixture, marinara sauce and shredded mozzarella cheese. After the lasagna is layered, cover the baking dish with foil. Bake for 30 minutes. Uncover the lasagna and continue to bake it for another 15 minutes, or until the cheese has fully melted.
Spinach Lasagna
Ingredients
- 1 pound lasagna noodles
- 2 tablespoons olive oil
- 10 oz. fresh spinach leaves
- 1 ( 15 oz.) container ricotta cheese
- 1/2 cup grated parmesan cheese
- 1 large egg
- 1 ( 28 oz.) jar marinara sauce
- 4 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375 F. Cook lasagna noodles according to package directions, drain. Heat olive oil in a large saucepan over medium heat. Add in fresh spinach leaves and cook until wilted.
- In a medium bowl, combine the ricotta cheese with the wilted spinach, grated parmesan cheese and egg. Spread a thin layer of marinara sauce in the bottom of a large baking dish. Layer with 4-5 lasagna noodles, 1/4 of the ricotta spinach mixture, 1/4 of the marinara sauce and 1 cup of the shredded mozzarella cheese.
- Repeat the layers 4 times, ending in the lasagana noodles, ricotta spinach mixture, marinara sauce and the remaining mozzarella cheese. Cover with foil. Bake for 30-35 minutes. Uncover and bake for another 15 minutes.