Cheesy Spinach Lasagna Recipe (Print Version)
# Ingredients:
→ Base & Sauce
01 -
Fresh lasagna sheets, 9 ounces or about 250g - they make all the difference!
02 -
Your favorite marinara sauce, 3 generous cups
→ The Heart of the Filling
03 -
Frozen spinach, 17 ounces (becomes about 2 perfectly packed cups once thawed)
04 -
Rich and creamy ricotta cheese, 24 ounces
05 -
Freshly grated parmesan cheese, 5 ounces - don't even think about the pre-grated stuff!
06 -
Fresh or shredded mozzarella cheese, 9 ounces - both work beautifully
# Instructions:
01 -
First things first! If you're using fresh mozzarella, slice it up and let it rest on paper towels to release that extra moisture. Meanwhile, thaw your frozen spinach - a quick minute boil works wonders if you're in a hurry. Make sure to squeeze out every last drop of water through a colander.
02 -
Grab a large bowl and mix together your thawed spinach, creamy ricotta, and most of that freshly grated parmesan (save about a quarter for later). Season it generously with salt and black pepper, and don't forget to taste - this is your masterpiece!
03 -
Fire up your oven to 400°F (200°C). If you're using dry lasagna sheets, cook them according to the package - we want them just right. Start with a layer of about 1/2 cup marinara sauce spread across the bottom of your baking dish.
04 -
Here's where the magic happens! Layer your lasagna sheets, then spread 1/2 cup marinara sauce, followed by a quarter of your amazing spinach-ricotta mix. Sprinkle some mozzarella (about a fifth of what you have). Repeat this four times - you want those layers to be even and gorgeous.
05 -
For your final layer, place those last lasagna sheets, add the remaining marinara sauce, and crown it with your leftover mozzarella and parmesan. Pop it in the oven for 25-30 minutes until you've got beautifully melted cheese and those irresistible golden edges. Let it rest for 10 minutes (I know it's hard to wait!), then add some fresh basil leaves before serving.
# Notes:
01 -
Feel free to use fresh spinach instead - just cook it down until wilted and drain really well
02 -
Make it ahead! You can assemble this beauty up to a day before and keep it in the fridge
03 -
Those golden edges are the best part - don't take it out too early!