Creamy Spinach Lasagna: Comfort Food You'll Crave Again

Indulge in this Creamy Spinach Lasagna, a delightful comfort food with layers of ricotta, mozzarella, and spinach.

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Prep Time 30

Cook Time 1

Resting Time 10

Total Time 1 40

Servings: 8 slices

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cheese Mixture

15 ounces Ricotta Cheese Substitute with cottage cheese for a lower-fat option.
8 ounces Mozzarella Cheese Consider fresh mozzarella for a gourmet upgrade.
1/2 cup Parmesan Cheese Use Pecorino Romano for a bolder taste.

For the Sauce & Noodles

3 cups Marinara Sauce Homemade or high-quality jarred sauce works best.
12 noodles Lasagna Noodles Opt for no-boil noodles for convenience.

For the Vegetable Base

10 ounces Frozen Spinach Thawed and well-drained to prevent a watery lasagna.
2 cloves Garlic Use garlic powder (1 tsp for 2 cloves) if needed.

For Cooking & Seasoning

2 tablespoons Olive Oil Any neutral oil will work in a pinch.
to taste Salt Essential for seasoning.
to taste Black Pepper Essential for seasoning.

Equipment

9x13-inch baking dish
Large Skillet
Mixing bowl

Method

Step-by-Step Instructions for Creamy Spinach Lasagna

Preheat the oven to 375°F (190°C).
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and sauté for 1-2 minutes until fragrant. Stir in the thawed and well-drained frozen spinach, cooking for an additional 2-3 minutes until wilted. Season with salt and pepper to taste, then set aside to cool.
In a mixing bowl, combine the sautéed spinach and garlic mixture with 15 ounces of ricotta cheese until smooth and creamy. Sprinkle in a pinch of nutmeg if desired.
Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
Assemble the lasagna by placing a layer of no-boil noodles over the marinara sauce. Spoon a portion of the cheese-spinach mixture on top, followed by shredded mozzarella and parmesan. Repeat layers, ending with marinara and mozzarella on top.
Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbly.
Let the lasagna rest for about 10 minutes before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 5gVitamin A: 900IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Allow leftover lasagna to cool completely before storing to maintain texture. For the best flavor, consider assembling the lasagna a day in advance. Cover with foil during the first baking phase for even cooking.

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