There’s something utterly charming about bringing out a steaming dish of Spinach and Ricotta Lasagna to share with your loved ones. This recipe ties together the earthy flavors of spinach with the creamy, comforting texture of ricotta, making it a perfect dish for family dinners or special seasonal gatherings. Imagine sitting around a wooden table, the cozy ambiance of an Italian kitchen filling the air, a bottle of olive oil glistening nearby, and a loaf of rustic bread waiting to be sliced. This lasagna isn’t just a meal; it’s an experience, one that brings the warmth of family and friends into every bite.
Recipe Summary
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Servings: 6
- Skill Level: Intermediate
Ingredients
- 12 lasagna noodles
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 large onion, finely chopped
- 16 ounces fresh spinach
- 32 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg, beaten
- 3 cups marinara sauce
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
- A sprinkle of fresh or dried Italian herbs
Instructions
- Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and onion, and sauté until translucent.
- Add the spinach to the skillet, cooking until wilted. Remove from heat and let cool slightly.
- In a large bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, and a pinch of salt and pepper. Stir in the cooked spinach mixture.
- Spread 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish. Place 4 lasagna noodles over the sauce, slightly overlapping.
- Spread half of the ricotta-spinach mixture over the noodles. Top with another 1 cup of marinara sauce and 4 more noodles.
- Repeat with the remaining ricotta-spinach mixture, another cup of marinara sauce, and the final layer of noodles.
- Spread the remaining marinara sauce over the top layer of noodles. Sprinkle the remaining 1 cup of mozzarella cheese and fresh basil over the top.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
- Let the lasagna rest for 10 minutes before slicing. Sprinkle with Italian herbs before serving.
Helpful Tips
- If you’re short on time, use no-boil lasagna noodles.
- For added flavor, mix the marinara sauce with a splash of red wine before layering.
- Swap fresh spinach with frozen spinach (thawed and excess water squeezed out) if needed.
Storage Instructions
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days. Alternatively, freeze portions for up to 3 months. Reheat in the oven or microwave until heated through.
Pairings
This Spinach and Ricotta Lasagna pairs wonderfully with a crisp Caesar salad and a slice of garlic bread. For beverages, try a glass of Chianti or a refreshing sparkling water with a twist of lemon.
Bring the heartwarming flavors of Italian cuisine to your table with this Spinach and Ricotta Lasagna. I can’t wait to see your delectable creations! Share your photos on Instagram using #ZynahzRecipes or tag us at @Zynahz. Don’t forget to leave your feedback on our website https://www.zynahz.com/.
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