Spinach Lasagna

Ahhh, Spinach Lasagna. The wholesome, cozy, and melty dish that just hits all the right spots. This isn’t your high-and-mighty kind of lasagna. We’re talking layers of love with a twist of green goodness. It’s everything you love about lasagna but with spinach sneaking in there like it’s been there all along making friends with everyone. Give this baby a whirl, and I promise, dinner won’t be the same!

Let me tell you a little story — my hubby (let’s call him “Mister Meat” since his love for beef knows no boundaries) was super skeptical about greens in his beloved lasagna. I whipped this up on a whim, hoping not to stir the pot… or in this case, the pan. The magic happened when the whole family lined up for seconds and there wasn’t even a crumb left to squabble over. Now, it’s our go-to dish when we need an edible hug after a long week.

Why You’ll Love This Spinach Lasagna

1. Because lasagna WITH extra greens is living on the edge, but in like, a super tasty way.
2. Sneaky spinach for the win! It’s like Popeye meets Garfield and they make magic.
3. Who doesn’t dig a meal that’s easy to assemble but makes you feel like a *chef*?

How to Make It

So, friend, let me break it down. Start by getting your hands on some clingy noodles (you know, the lasagna sheets that seem to stick everywhere?). Boil those bad boys. Meanwhile, saute onions and garlic in a splash—or a spill—of olive oil until they’re soft and maybe a little browner than expected… it happens. Stir in the spinach with a sprinkle of salt, let it wilt like a dramatic movie scene. Now, it’s ricotta’s turn. Mix it, and layer lovingly with noodles, spinach mix, marinara, and mozzarella. Repeat like a Spotify playlist. Top it off with extra cheese because you deserve it. Bake till the magic happens, and try not to drool on the oven door while you wait.

Ingredient Notes

– *Noodles*: These can be feisty little guys in the pot. Don’t overcrowd them or fetch a colander with holes too big. I’ve lost a few that way.
– *Spinach*: You can use fresh or frozen. Just promise me you’ll drain the heck out of the frozen stuff, unless you’re into lasagna soup.
– *Ricotta*: Don’t skimp on this, trust me. It adds that creamy whisper amidst the layers that you’ll miss if it goes AWOL.

Recipe Steps

1. Cook lasagna noodles in salted water until al dente.
2. Saute diced onions and minced garlic in olive oil.
3. Add and wilt spinach in the pan with a pinch of salt.
4. Mix spinach with ricotta.
5. Layer noodles, spinach mix, marinara sauce, and mozzarella in a baking dish.
6. Repeat layers until ingredients are used up.
7. Top with extra mozzarella.
8. Bake until cheese is golden and bubbly.

What to Serve It With

Tips & Mistakes

1. Don’t skip pre-cooking the noodles unless you like them crunchy… in the wrong way.
2. Fresh mozz is a dream, but bagged cheese works too — just promise you’ll add extra!

Storage Tips

Forget about finding the right-sized lid. Just cover up with some foil or an ill-fitting plastic wrap. Toss the leftovers in the fridge, and if you happen to eat a cold piece for breakfast, we’re friends now.

Variations and Substitutions

Got kale, but no spinach? Use it if you dare or… if you have no other option. Honey over brown sugar works if you’re sneaking sweetness. And no tamari? It’s chill, skip to soy or just humbly omit.

Frequently Asked Questions

Spinach Lasagna

A delicious and creamy spinach lasagna layered with ricotta cheese, pasta sheets, and fresh spinach for a comforting meal perfect for family dinners.

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 oz ricotta cheese
• ▢ 10 oz frozen spinach thawed and drained
• ▢ 9 oz lasagna noodles no-boil
• ▢ 2 cups mozzarella cheese shredded
• ▢ 1 cup parmesan cheese grated
• ▢ 3 cups marinara sauce
• ▢ 2 tbsp olive oil
• ▢ 2 cloves garlic minced
• ▢ 1 tsp salt
• ▢ 0.5 tsp black pepper

Instructions

Preparation Steps

• Preheat your oven to 375°F (190°C).
• Heat olive oil in a pan, add minced garlic and sauté until fragrant.
• Add the thawed and drained spinach to the pan, cook for 3-4 minutes. Season with salt and pepper.
• In a mixing bowl, combine the spinach mixture with ricotta cheese.
• In a baking dish, spread a thin layer of marinara sauce. Layer with noodles, spinach-ricotta mix, mozzarella, and parmesan. Repeat layers ending with cheese on top.
• Cover with foil and bake for 45 minutes. Remove foil and bake 15 minutes more until bubbly and golden on top.
• Let lasagna rest for 10 minutes before serving.

Notes

For a richer flavor, use fresh mozzarella and add a pinch of nutmeg to the ricotta mixture.