Ingredients
Pasta & Sauce
- 9 oz (250g) lasagna sheets (fresh preferred, or dry prepared as per package)
- 3 cups marinara sauce
Cheese Mixture
- 24 oz ricotta cheese
- 5 oz freshly grated parmesan cheese, divided
- 9 oz mozzarella cheese (fresh or shredded), divided
Spinach
- 17 oz frozen spinach (approx 2 cups once thawed and squeezed) OR 2 cups cooked fresh spinach
Seasonings & Extras
- Salt, to taste
- Black pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Prepare the Ingredients: If making homemade marinara sauce, prepare it now. If using fresh mozzarella, slice it and place on paper towels to absorb excess moisture. Thaw frozen spinach completely and squeeze out all liquid; if using fresh spinach, boil until wilted and drain well.
- Mix Cheese Filling: In a large bowl, combine thawed/drained spinach, ricotta, and 3/4 of the grated parmesan. Season well with salt and black pepper. Mix thoroughly and taste to check seasoning.
- Preheat Oven & Prep Noodles: Preheat your oven to 200°C/400°F. If using dry lasagna sheets, cook them according to package directions and drain.
- Assemble Layers: Pour 1/2 cup marinara sauce into the bottom of a large baking dish. Layer with lasagna noodles, then spoon over another 1/2 cup marinara. Spread 1/4 of the spinach ricotta mixture evenly, then add a layer of mozzarella (about 1/5 of the total cheese). Repeat layers — noodles, sauce, cheese mixture, mozzarella — three more times for a total of 4 layers.
- Final Layer & Topping: Top with a final layer of noodles and marinara sauce. Add remaining mozzarella and sprinkle with the rest of the parmesan.
- Bake: Bake in the preheated oven for 25-30 minutes until the cheese is melted, golden, and bubbling at the edges.
- Rest & Serve: Let the lasagna cool at least 10 minutes before slicing. Garnish with fresh basil leaves if desired and serve.
Notes
- If using fresh spinach, boil until wilted, then squeeze out as much moisture as possible. You’ll need about 2 cups cooked spinach for the recipe.
- For best results, pat fresh mozzarella to remove excess water so your lasagna isn’t watery.
- You can make this dish a day ahead and reheat in the oven before serving—it tastes even better after resting.
- Feel free to use your favorite homemade or store-bought marinara sauce.
- Leftovers keep well in the fridge for 3-4 days, and slices freeze beautifully for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of lasagna
- Calories: 469
- Sugar: 5g
- Sodium: 1037mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 81mg
