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Vegetarian Lasagna with Spinach and Ricotta

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Ingredients

Scale

For the Lasagna:

  • 12 lasagna noodles (regular or no-boil)
  • 3 cups fresh spinach (or 2 cups frozen spinach, thawed and drained)
  • 2 cups ricotta cheese (whole or part-skim)
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 egg (for binding the ricotta mixture)
  • Salt and pepper, to taste

For the Tomato Sauce:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cans (14.5 ounces each) crushed tomatoes (preferably organic or Halal-certified)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar (optional, to balance acidity)
  • Salt and pepper, to taste

Optional Garnishes:

  • Fresh basil or parsley for garnish
  • Extra grated Parmesan cheese

Ingredient Highlights

 

  • Spinach: Spinach is a nutrient-rich leafy green packed with vitamins A, C, and K, as well as iron and fiber. It provides both flavor and a beautiful color to the dish.
  • Ricotta Cheese: This soft and creamy cheese creates a luxurious filling that balances the savory and tangy tomato sauce.
  • Tomato Sauce: The base of this sauce is rich in antioxidants and vitamins, while the herbs and garlic infuse it with depth and complexity.

Instructions

1. Prepare the Tomato Sauce:

  1. Heat Olive Oil: In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes soft and translucent.
  2. Add Garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant.
  3. Cook the Sauce: Add the crushed tomatoes, tomato paste, basil, oregano, and sugar (if using). Stir to combine. Season with salt and pepper to taste. Bring the sauce to a simmer, and cook for 20-30 minutes, stirring occasionally. Taste and adjust seasoning as needed.

2. Prepare the Spinach and Ricotta Filling:

  1. Sauté the Spinach: If using fresh spinach, heat a tablespoon of olive oil in a large skillet over medium heat. Add the spinach and cook for 2-3 minutes, just until wilted. Remove from heat and set aside to cool slightly. (If using frozen spinach, make sure it’s well-drained before adding to the mixture.)
  2. Mix Ricotta Filling: In a large mixing bowl, combine the ricotta cheese, mozzarella, Parmesan, egg, and the sautéed spinach. Season with salt and pepper to taste. Stir until well combined and set aside.

3. Cook the Lasagna Noodles:

  1. Boil the Noodles: Cook the lasagna noodles according to package instructions. For traditional noodles, boil them in salted water for about 8-10 minutes. Drain and set aside. If you’re using no-boil noodles, skip this step.

4. Assemble the Lasagna:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Baking Dish: Lightly grease a 9×13-inch baking dish with olive oil or non-stick cooking spray.
  3. Layer the Ingredients: Start by spreading a thin layer of tomato sauce on the bottom of the baking dish. Then, layer 3-4 lasagna noodles on top of the sauce. Spread about 1/3 of the spinach and ricotta filling over the noodles, followed by another layer of sauce. Repeat the layering process, finishing with a layer of noodles and the remaining tomato sauce. Top with the remaining shredded mozzarella and Parmesan cheese.
  4. Cover the Lasagna: Cover the baking dish with aluminum foil and bake for 30 minutes.

5. Bake and Serve:

  1. Bake the Lasagna: After 30 minutes, remove the foil and continue baking for an additional 20-30 minutes, or until the top is golden and bubbly.
  2. Cool and Serve: Allow the lasagna to cool for 10-15 minutes before slicing. This will help the lasagna set and make it easier to serve.

6. Cut and Serve:

 

  1. Serve the Lasagna: Slice the lasagna into squares and serve. Garnish with fresh basil or parsley and a sprinkle of Parmesan cheese if desired.

Nutrition

Find it online: https://buttereats.com/vegetarian-lasagna-with-spinach-and-ricotta/