Description
This lasagna layers creamy ricotta, fresh spinach, and a vibrant, herb-packed tomato sauce between tender noodles and melty mozzarella. It’s a vegetarian classic full of flavor, texture, and comfort—perfect for family meals or entertaining.
Ingredients
For the Sauce:
3 tablespoons olive oil
1 medium onion, grated
4 cloves garlic, minced
½ teaspoon dried oregano or Italian seasoning
2 (28-ounce) cans fire-roasted crushed tomatoes
½ teaspoon sugar
4 tablespoons fresh basil, chopped
Salt and pepper to taste
For the Filling:
3 tablespoons butter
4 cloves garlic, minced
10 cups fresh spinach, chopped
4 cups ricotta cheese
1 cup Parmesan cheese
2 large eggs, beaten
2 teaspoons Italian seasoning
1 teaspoon dried oregano
Pinch of ground nutmeg
1 teaspoon salt
½ teaspoon ground black pepper
For the Assembly:
18 lasagna noodles
4½ cups shredded mozzarella cheese
Fresh basil, chopped (optional)
Extra Parmesan cheese (optional)
Instructions
Preheat oven to 375°F (190°C).
Sauce: Heat olive oil in a pot. Sauté onion and garlic until soft. Stir in oregano, tomatoes, sugar, salt, and pepper. Simmer 20 minutes, then stir in basil.
Spinach Filling: In a skillet, melt butter. Sauté garlic and spinach until wilted. Cool slightly. Mix spinach with ricotta, Parmesan, eggs, seasonings, nutmeg, salt, and pepper.
Cook noodles according to package instructions. Drain and set aside.
Assembly: In a large baking dish, layer sauce, noodles, spinach-ricotta mixture, and mozzarella. Repeat layers, ending with sauce and mozzarella on top.
Cover with foil and bake for 30 minutes. Remove foil and bake 10–15 minutes until golden and bubbly.
Let rest 10 minutes. Garnish with basil and extra Parmesan if desired.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 480 / serving
- Sugar: 8g / serving
- Sodium: 900mg / serving
- Fat: 22g / serving
- Saturated Fat: 11g / serving
- Carbohydrates: 45g / serving
- Fiber: 5g / serving
- Protein: 25g / serving