Cheesy Spinach Lasagna (Print Version)
# Ingredients:
→ Base & Sauce
01 -
3 heaping cups of your favorite marinara sauce - super versatile!
02 -
Lasagna sheets, about 9 ounces (250g) – fresh ones are a game-changer.
→ The Filling Power
03 -
Frozen spinach, 17 ounces (once thawed and drained, it’s about 2 perfectly packed cups)
04 -
24 ounces of creamy, smooth ricotta cheese
05 -
5 ounces of parmesan cheese, freshly grated – skip the pre-grated for the real deal!
06 -
Mozzarella cheese, 9 ounces – either fresh or pre-shredded works beautifully.
# Instructions:
01 -
Start by slicing fresh mozzarella (if using) and laying it on paper towels to soak up extra liquid. Keep it aside while thawing the spinach – a quick boil makes it faster. Squeeze out every last bit of water using a colander before moving on.
02 -
Combine spinach, ricotta cheese, and most of the grated parmesan (hold back about a quarter) in a big mixing bowl. Throw in a good pinch of salt and some black pepper, then taste. You want it balanced and tasty!
03 -
Preheat the oven to 400°F (200°C). If you're using dry pasta sheets, cook them until they’re just done, following the directions on the box. Spread 1/2 cup of marinara on the bottom of your baking dish to start layering.
04 -
Begin layering with pasta sheets, then pour on 1/2 cup marinara sauce. Spread out a quarter of the spinach-ricotta mix and sprinkle mozzarella over it (about 1/5 of your total cheese). Keep repeating this process four times to create glorious, even layers.
05 -
Add the last pasta sheets, cover them with the rest of the marinara, and top everything with the leftover mozzarella and parmesan. Bake for 25-30 minutes until the cheese is bubbly and golden. Let it cool for 10 minutes, sprinkle basil on top, and dig in.
# Notes:
01 -
Fresh spinach works too! Just cook it till soft and drain thoroughly.
02 -
Assemble ahead and keep it chilled overnight for an easy dinner tomorrow.
03 -
Don’t miss out on the crispy, golden top – leave it in the oven long enough!