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Spinach Ricotta Lasagna Bake

This Spinach Ricotta Lasagna Bake is a comforting, cheesy, and veggie-packed meal perfect for family dinners or casual gatherings.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 6 servings

Ingredients

  • 9 lasagna noodles
  • 2 cups ricotta cheese creamy and rich
  • 2 cups fresh spinach chopped
  • 1 cup mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 1 egg
  • 2 cups marinara sauce choose your favorite brand or homemade
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • salt and pepper to taste

Instructions

Prepare the Noodles

  • Bring a large pot of salted water to a boil. Add the 9 lasagna noodles and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and lay them flat on a clean kitchen towel or parchment paper to prevent sticking.

Mix the Ricotta Filling

  • In a mixing bowl, combine the 2 cups of ricotta cheese, chopped spinach, 1 egg, 1 teaspoon dried oregano, 1 teaspoon garlic powder, salt, and pepper. Stir well until the mixture is creamy and evenly blended.

Assemble the Layers

  • Preheat your oven to 375°F (190°C). Spread about 1/2 cup of marinara sauce evenly at the bottom of your baking dish. Layer 3 lasagna noodles over the sauce. Spread half of the ricotta-spinach mixture over the noodles, then sprinkle with 1/3 of the shredded mozzarella and a bit of Parmesan. Add another 1/2 cup of marinara sauce on top. Repeat this layering process: noodles, remaining ricotta mixture, mozzarella, Parmesan, and marinara sauce. Finish with the last 3 noodles, topped with the remaining sauce and cheeses.

Bake to Perfection

  • Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese on top is golden and bubbly. Let the lasagna bake cool for 10 minutes before slicing to allow it to set.

Equipment

  • Large Pot
  • Mixing Bowl
  • Baking Dish
  • Spoon or Spatula
  • Cheese Grater
  • Aluminum Foil

Notes

  • Chop the spinach finely to distribute evenly in the ricotta mixture.
  • Don’t over-salt the filling initially, as cheeses and marinara add saltiness.
  • Increase marinara sauce by 1/2 cup for a saucier lasagna.
  • Let the baked dish rest after cooking for clean, easy slicing.
  • Use freshly grated Parmesan for a sharper flavor.