Spinach lasagna is made in one pan with creamy ricotta, gooey mozzarella, and a rich tomato sauce. No need to boil noodles ahead of time—everything cooks together in the oven for a cozy, family-style vegetarian dinner.
Ingredients:
- 15 oz ricotta cheese (well-drained)
- 2 cups shredded mozzarella cheese (set aside ½ cup for topping)
- 1 large egg, lightly whisked
- 1 bag frozen chopped spinach (thawed and squeezed dry)
- ½ teaspoon dried basil
- ½ teaspoon salt
- Pinch of black pepper
- 2 jars marinara sauce (about 48 oz total)
- 8–10 uncooked lasagna noodles
- ¾ cup water
Directions:
- Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish.
- In a bowl, combine ricotta, 1½ cups mozzarella, egg, spinach, salt, pepper, and basil. Stir until evenly blended.
- Spread a thin layer of tomato sauce over the bottom of the dish. Arrange a single layer of uncooked noodles on top.
- Spoon half of the ricotta-spinach mixture over the noodles, then add more sauce.
- Repeat layers: noodles, ricotta mixture, and sauce.
- End with a final layer of noodles and plenty of sauce on top.
- Sprinkle with the reserved mozzarella. Carefully pour water along the sides of the pan.
- Cover tightly with foil and bake for 1 hour 10 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbling.
- Let rest for 10–15 minutes before slicing.
