Spinach and Ricotta Lasagna
A vegetarian lasagna of spinach, lemony ricotta, tomato sauce and mozzarella. Makes great leftovers.
- Cuisine
- Italian · Emilia-romagna
- Time
- 1 h 15 min total (25 min hands-on)
- Serves
- 6
- Kids
- Kid-friendly
Ingredients
For 6 servings.
- 12 no-boil lasagna noodles
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 10 oz baby spinach
- 2 cups ricotta
- 1 large egg
- 1 lemon
- 3 cups marinara sauce
- 8 oz shredded mozzarella
- 1/2 cup grated parmesan
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
- Heat the oven to 375°F. Wilt the spinach with the garlic in the oil, let it cool a little, squeeze out the water and chop.
- Mix the spinach with the ricotta, egg, zest of the lemon, half the parmesan, salt and pepper.
- Spread a little marinara in a baking dish and layer noodles, ricotta mixture, marinara and mozzarella three times, finishing with marinara, mozzarella and the rest of the parmesan.
- Cover with foil and bake for 30 minutes, uncover and bake 15 minutes more until bubbling. Rest for 10 minutes before cutting.
Diets and allergens
Fits: Vegetarian
Free from: Peanuts and tree nuts, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Egg, Gluten, Milk, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 565 kcal
- Protein
- 30 g
- Carbohydrates
- 46.8 g
- Fat
- 28.9 g
- Fiber
- 5.1 g
- Sodium
- 1175 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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