Easy Spinach Lasagna
This quick and easy spinach lasagna recipe is a simple and comforting Italian vegetarian casserole that comes together & is ready to bake in 15 minutes. Perfect for busy week nights.
I whipped together this easy spinach lasagna recipe to use up some baby spinach and ricotta we had in the fridge. I grabbed a jar of marinara and no-cook lasagna noodles from the pantry and adapted a simple spinach lasagna recipe I found on Gimme Some Oven. This delicious and comforting lasagna paired well with an Italian salad and cheesy garlic bread.
Easy Spinach Lasagna
Ingredients:
- 1 (15 oz) container of ricotta cheese (or cottage cheese)
- 3/4 cup fresh basil leaves, loosely packed, roughly chopped
- 1/2 cup parmesan cheese, freshly grated, divided
- 1 egg
- 3 cloves of garlic, minced
- Seas salt and freshly cracked pepper, to taste
- Pinch of crushed red pepper flakes, to taste
- 3 cups marinara sauce, homemade or store-bought
- 9 no-boil lasagna noodles (or 9 cooked lasagna noodles)
- 2 cups mozzarella cheese, shredded, divided
- 2 cups fresh spinach leaves, loosely packed, roughly chopped
How to Make an Easy Spinach Lasagna
Preheat the oven to 350 degrees. Coat an 8 x 8-inch baking dish with olive oil cooking spray.
Make the ricotta mixture by combining the ricotta cheese, basil leaves, 1/4 cup of parmesan cheese, egg, garlic, sea salt, freshly cracked pepper, and crushed red pepper flakes in a small bowl; mix until well combined.
Prepare the lasagna by spreading 3/4 cup of marinara sauce evenly across the bottom of the pan.
Next, layer 3 lasagna noodles in an even layer, followed by half of the ricotta mixture, 1/2 cup of mozzarella, and 1 cup of spinach.
Repeat with a second layer of 3/4 cup marinara, noodles, remaining ricotta mixture, 1/2 cup of mozzarella, and remaining cup of spinach.
Finish the final layer with 3/4 cup marinara, noodles, 3/4 cup marinara, and remaining cup of mozzarella.
Cover the baking dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 15 minutes until the cheese is melted and starts to brown around the edges.
Remove and set on a cooling rack for 10-15 minutes before slicing and serving.
Top with freshly grated parmesan and chopped parsley. Enjoy!
Equipment
Ingredients
- 1 15 oz container of ricotta cheese (or cottage cheese)
- ¾ cup fresh basil leaves loosely packed, roughly chopped
- ½ cup parmesan cheese freshly grated, divided
- 1 egg
- 3 cloves of garlic minced
- Seas salt and freshly cracked pepper to taste
- Pinch of crushed red pepper flakes to taste
- 3 cups marinara sauce (homemade or store-bought)
- 9 no-boil lasagna noodles (or 9 cooked lasagna noodles)
- 2 cups mozzarella cheese shredded, divided
- 2 cups fresh spinach leaves loosely packed, roughly chopped
Instructions
- Preheat the oven to 350 degrees. Coat an 8 x 8-inch baking dish with olive oil cooking spray.
- Make the ricotta mixture by combining the ricotta cheese, basil leaves, 1/4 cup of parmesan cheese, egg, garlic, sea salt, freshly cracked pepper, and crushed red pepper flakes in a small bowl; mix until well combined.
- Prepare the lasagna by spreading 3/4 cup of marinara sauce evenly across the bottom of the pan.
- Next, layer 3 lasagna noodles in an even layer, followed by half of the ricotta mixture, 1/2 cup of mozzarella, and 1 cup of spinach.
- Repeat with a second layer of 3/4 cup marinara, noodles, remaining ricotta mixture, 1/2 cup of mozzarella, and remaining cup of spinach.
- Finish the final layer with 3/4 cup marinara, noodles, 3/4 cup marinara, and remaining cup of mozzarella.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 15 minutes until the cheese is melted and starts to brown around the edges.
- Remove and set on a cooling rack for 10-15 minutes before slicing and serving.
- Top with freshly grated parmesan and chopped parsley. Enjoy!
That looks incredibly delicious and comforting.