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Vegetarian Lasagna with Spinach & Ricotta

A hearty and wholesome dish featuring layers of ricotta cheese, spinach, and melted mozzarella, perfect for a family meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 9 pieces Lasagna noodles Regular or no-cook lasagna noodles
  • 3 cups Marinara sauce For layering and topping the lasagna
Cheese Mixture
  • 1.5 cups Ricotta cheese Can substitute with cottage cheese
  • 2 cups Mozzarella cheese (shredded) For layering and topping
  • 0.5 cups Parmesan cheese (grated) Divided for the mixture and topping
  • 2 pieces Eggs Helps bind the cheese mixture
Vegetables and Seasonings
  • 2 cups fresh Spinach (chopped) Ensure excess moisture is removed
  • 3 cloves Garlic (minced) For flavor
  • 2 tbsp Olive oil Used for cooking noodles or greasing
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Basil (dried or fresh) For seasoning

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Bring a pot of salted water to a rolling boil. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  3. In a large bowl, combine ricotta cheese, chopped spinach, eggs, garlic, salt, pepper, and half of the Parmesan cheese. Stir until well mixed.
Layering
  1. In a baking dish, spread a thin layer of marinara sauce at the bottom. Place three lasagna noodles on top.
  2. Spread half of the ricotta-spinach mixture over the noodles. Top with a layer of marinara sauce and a sprinkle of mozzarella cheese.
  3. Repeat the layering process: three more noodles, the remaining ricotta mixture, sauce, and mozzarella.
  4. Add the final three noodles on top and layer with the remaining marinara sauce. Sprinkle the rest of the mozzarella and Parmesan cheese over the top.
Baking
  1. Cover the dish with aluminum foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Serving
  1. Allow the lasagna to cool for about 10-15 minutes before serving.

Notes

Substitutions can be made for ricotta cheese. Prepare ingredients ahead of time to ensure a smooth cooking process. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months.