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You can never go wrong with a baked cheese pasta, some of my favorite versions include chili mac, buffalo chicken pasta and this lasagna loaded with lots of spinach and cheese.
Lasagna is a comfort food classic, no one can resist all those layers of tender pasta with plenty of melted cheese. This spinach lasagna contains a generous amount of vegetables and is full of flavor. You won't miss the meat, I promise!
How is spinach lasagna made?
This dish starts with a spinach and ricotta filling, which is a mixture of cooked chopped spinach, ricotta, mozzarella, parmesan, herbs, and spices. Build the lasagna by placing the marinara sauce on the bottom of a baking sheet. Top with cooked lasagna noodles, spinach-ricotta mix, and marinara sauce. Repeat layers until skillet is full, making sure marinara sauce is top layer. Bake the covered lasagna, then uncover, add a layer of grated cheese, and bake the lasagna until the cheese is melted and browned. Once the dish is baked, let it cool for a few minutes, cut it and serve.
Tips for spinach lasagna
- I recommend using whole milk ricotta and mozzarella cheese for the best flavor. With that said, if you're looking to save a few calories, you can substitute the skim versions.
- Use freshly grated cheese, not a bag of pre-grated cheese. Grated cheese in grocery bags often contains anti-caking agents and does not melt smoothly.
- Use your favorite brand of marinara sauce. I usually use the Newman’s Own or Classico brand.
- This dish can be assembled up to 6 hours before you plan to bake it. Store covered in the refrigerator until ready to eat.
- You can store leftover lasagna in the refrigerator for up to 3 days.
- Be sure to squeeze out all the excess water from the cooked spinach. This will prevent your lasagna from becoming watery while baking.
- You can use 2 boxes of frozen spinach instead of fresh spinach. If you use frozen spinach, be sure to squeeze the water out of the spinach after thawing it.
Spinach lasagna variations
This spinach lasagna is delicious, but you can add some of your favorite flavors to customize to your liking.
- Meat: Add meat to the marinara sauce, such as cooked and minced Italian sausages, cooked ground beef, or diced grilled chicken.
- Vegetables: Feel free to add other vegetables like mushrooms, zucchini, bell peppers, or carrots.
- Greens: You can substitute spinach for kale, endive, or other cooked vegetables.
- Cheese: Try adding a few other cheeses like fontina, provolone, or pecorino romano.
Do you have to cook lasagna noodles?
For this recipe, you must cook the lasagna noodles before building the lasagna. Cook the noodles in boiling salted water according to the package directions, then place the cooked noodles on a flat surface so they don't stick.
How to reheat lasagna
To reheat a frying pan of lasagna in the oven, simply cover it with aluminum foil and bake at 350 degrees F. The lasagna will take 30 to 40 minutes to reheat. You can reheat a single slice of refrigerated lasagna in the microwave by cooking over high heat for 2 minutes. If the lasagna does not heat up completely after two minutes, rotate and microwave in 20 second increments until hot.
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Can you freeze lasagna?
You can freeze lasagna in a pan or as individual servings. Make sure the lasagna is in an airtight container or bag. You can bake a frozen lasagna, just be sure to add another 20-30 minutes to the cook time. To reheat individual slices, microwave them for 3-4 minutes or until heated through.
This lasagna will delight your friends and family and is perfect for parties, parties and everyday dinners!
More pasta recipes you will enjoy
- Zuchini's Lasagna
- lasagna soup
- pasta with seafood
- Pizza dough
- Cheeseburger Pasta
This spinach lasagna consists of layers of noodles, sauteed spinach, marinara sauce, and three different types of cheese, all baked to golden perfection. A hearty vegetarian main dish option that's perfect for feeding a large group.
Preparation time: 45 minutes Cook time: 1 hour 15 minutes Total time: 2 hours
Servings: 12 Calories: 364kcal
- 1 tablespoon butter
- 24 ounces fresh spinach leaves
- 15 ounces ricotta cheese
- 2 eggs
- 3/4 cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
- 1/2 teaspoon of salt and more to taste
- 1/4 teaspoon of pepper and more to taste
- 1/2 teaspoon of Italian seasoning
For the assembly
- 1 box of lasagna noodles
- 24 ounces canned marinara sauce
- 2 cups of grated mozzarella cheese
- Cooking spray
- 2 tablespoons of chopped parsley
- Melt butter in large skillet over medium-high heat. Add the amount of spinach that will fit in the pan and cook until wilted. Continue adding handfuls of spinach to the pan until everything has wilted. Season with salt and pepper to taste.
- Let the spinach cool slightly, then squeeze out excess water from the spinach. Cut the spinach into large pieces.
- Place the spinach, ricotta, eggs, parmesan, 1 cup mozzarella, salt, pepper, and the Italian seasoning in a large bowl. Stir to combine.
For the assembly
- Cook lasagna noodles according to package directions.
- Preheat oven to 375 degrees F. Coat 9 "x 13" skillet with cooking spray.
- Spread a small amount of sauce in the bottom of the pan. Add a layer of noodles, then spread 1/3 of the cheese mixture over the noodles.
- Top the cheese mixture with 1/3 of the marinara sauce.
- Repeat the layers, ending with the marinara sauce.
- Cover the lasagna with aluminum foil, then bake for 45 minutes.
- Uncover the lasagna, then add the remaining 2 cups of mozzarella cheese. Bake an additional 15 minutes or until cheese is melted and browned.
- Sprinkle lasagna with parsley. Let stand for 5-10 minutes, then cut into slices and serve.
Calories :: 364kcal | Carbohydrates: 37g | Protein: 20g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 814mg | Potassium: 512mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2450 IU | Vitamin C: 22mg | Calcium: 315 mg | Iron: 2mg