Name: Three-Cheese Spinach and Ricotta Lasagna
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 12 pieces Lasagna noodles; 15 oz Ricotta cheese; 10 oz Frozen chopped spinach, thawed and squeezed dry; 3 cups Shredded mozzarella cheese; 0.5 cup Grated parmesan cheese; 1 large Egg, lightly beaten; 24 oz Marinara sauce; 1 tsp Garlic powder; 0.25 tsp Ground nutmeg; 0.5 tsp Salt and black pepper

"This luxurious vegetarian lasagna features layers of tender pasta, a savory spinach and ricotta blend, and a gooey trio of mozzarella, parmesan, and ricotta cheeses. It is a comforting, meatless masterpiece that is perfect for cozy family dinners or impressing guests at your next gathering."

1 Ingredients

Qty	Item
12 pieces 375 g	Lasagna noodles
15 oz 425 g	Ricotta cheese
10 oz 283 g	Frozen chopped spinach, thawed and squeezed dry
3 cups 340 g	Shredded mozzarella cheese
0.5 cup 50 g	Grated parmesan cheese
1 large 1 pc	Egg, lightly beaten
24 oz 680 g	Marinara sauce
1 tsp 5 g	Garlic powder
0.25 tsp 1 g	Ground nutmeg
0.5 tsp 2 g	Salt and black pepper

2 Instructions

Preheat your oven to 375°F (190°C). Bring a large pot of lightly salted water to a boil and cook lasagna noodles according to package instructions until al dente; drain.

In a medium bowl, combine the ricotta cheese, drained spinach, 1.5 cups of mozzarella, 1/4 cup of parmesan, the egg, garlic powder, nutmeg, salt, and pepper. Mix thoroughly until well combined.

Spread about 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.

Place 3 to 4 noodles over the sauce. Spread one-third of the ricotta and spinach mixture over the noodles.

Repeat the layers (sauce, noodles, cheese mixture) twice more, finishing with a final layer of noodles topped with the remaining marinara sauce.

Sprinkle the remaining mozzarella and parmesan cheese evenly over the top.

Cover the dish with aluminum foil (tented so it doesn't touch the cheese) and bake for 30 minutes.

Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and slightly browned.

Let the lasagna rest for 15 minutes before slicing and serving to ensure the layers hold their shape.

·
Squeeze the spinach extremely well using a kitchen towel or fine-mesh sieve to prevent a watery lasagna.
·
For the best flavor, use fresh-grated parmesan cheese rather than the pre-shredded bottled kind.
·
If using no-boil noodles, add an extra 1/2 cup of water or sauce to ensure they hydrate properly during baking.
·
To get a golden crust, turn on the broiler for the last 2-3 minutes of cooking, watching closely.

? Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes, but you must sauté it first until wilted, let it cool, and then squeeze out all the moisture before adding it to the cheese mixture.

Can I make this lasagna ahead of time?

Absolutely. You can assemble the lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. Add 10 minutes to the covered baking time.

How do I freeze leftover lasagna?

Wait for the lasagna to cool completely, then cut into individual portions. Wrap each portion in plastic wrap and then foil. It will stay fresh for up to 3 months.

What can I substitute for ricotta?

Cottage cheese is a common substitute; however, you should pulse it in a blender briefly to achieve a smoother consistency similar to ricotta.

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