Spinach lasagna
Delight in the rich flavors of our Spinach Lasagna! Layered with creamy ricotta, gooey mozzarella, savory Parmesan, and vibrant basil, this recipe also features tender egg noodles and hearty spinach, all brought together by a delicious pasta sauce. Perfect for a comforting dinner that everyone will love!
- 20 Jan 2025
- Cook time 45 min
- Prep time 15 min
- 6 Servings
- 7 Ingredients
Spinach lasagna is a delicious and nutritious twist on the classic lasagna dish. Made with hearty ingredients like ricotta cheese, mozzarella, and nutritious spinach, this recipe is a great choice for a wholesome family meal. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is straightforward and sure to please everyone's palate.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil.
- Add the egg noodles and cook according to the package instructions until al dente.
- Drain the noodles and set aside.
- In a large bowl, mix the thawed and drained spinach, ricotta cheese, and half of the grated parmesan cheese.
- Season with salt and pepper to taste.
- In a 9x13-inch baking dish, spread a thin layer of pasta sauce on the bottom.
- Add a layer of cooked egg noodles.
- Spread half of the spinach mixture over the noodles.
- Sprinkle a layer of fresh basil on top.
- Add about a third of the shredded mozzarella cheese.
- Add another layer of pasta sauce, followed by noodles, the remaining spinach mixture, more basil, and another third of the mozzarella cheese.
- Top with the remaining pasta sauce, a final layer of noodles, and the rest of the shredded mozzarella cheese.
- Sprinkle the remaining grated parmesan cheese over the top.
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Remove the lasagna from the oven and let it rest for about 10 minutes before slicing and serving.
Tips:
- Thaw and drain the frozen spinach well before adding it to the lasagna to avoid excess moisture in the dish.
- Layer the ingredients evenly to ensure each bite gets a bit of everything – pasta sauce, spinach, and cheese.
- Let the lasagna rest for about 10-15 minutes after baking. This allows it to set and makes it easier to cut into neat slices.
- Feel free to use fresh spinach instead of frozen if you prefer. Simply wilt it in a pan for a few minutes before adding to the lasagna.
- Consider adding a pinch of nutmeg to the ricotta mixture for an extra layer of flavor.
Spinach lasagna is a satisfying and healthful meal that balances creamy cheeses with nutrient-rich spinach and aromatic basil. With simple steps and easily accessible ingredients, you can create a dish that is sure to impress family and friends alike. Enjoy your homemade spinach lasagna as a comforting dinner or a delectable leftover for the next day!
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 420kcal | 21% |
| Protein | |
| Protein 30g | 19% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 4.12g | 11% |
| Sugar 3.93g | 4% |
| Fat | |
| Fat 16g | 19% |
| Saturated 9g | 30% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 500ug | 55% |
| Choline 70mg | 13% |
| Vitamin B1 0.53mg | 44% |
| Vitamin B2 0.57mg | 44% |
| Vitamin B3 5mg | 33% |
| Vitamin B6 0.29mg | 17% |
| Vitamin B9 180ug | 45% |
| Vitamin B12 0.74ug | 31% |
| Vitamin C 3.74mg | 4% |
| Vitamin E 3.16mg | 21% |
| Vitamin K 330ug | 275% |
| Minerals | |
| Calcium, Ca 640mg | 49% |
| Copper, Cu 0.31mg | 34% |
| Iron, Fe 3.68mg | 33% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 500mg | 40% |
| Potassium, K 550mg | 16% |
| Selenium, Se 55ug | 99% |
| Sodium, Na 400mg | 27% |
| Zinc, Zn 3.54mg | 32% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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