Easy Spinach Lasagna
This Easy Spinach Lasagna is a comforting, cheesy delight with vibrant spinach and rich tomato sauce, perfect for busy weeknights or family dinners.
Servings: 6 servings
Ingredients
- 3 10-ounce packages frozen chopped spinach
- 2 tablespoons olive oil
- 1 onion finely chopped
- 5 cloves garlic minced
- ½ teaspoon crushed red pepper flakes
- 2 28-ounce cans crushed tomatoes
- Kosher salt to taste
- Freshly ground black pepper to taste
- 6 tablespoons chopped fresh basil divided
- 3 cups ricotta cheese (24 ounces)
- 1½ cups grated Parmesan cheese
- 2 large eggs
- 12+ no-boil lasagna noodles
- 3 cups shredded mozzarella cheese (12 ounces)
- 3-4 links mild Italian sausage sliced and browned (optional)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and crushed red pepper flakes, cooking for another 1-2 minutes until fragrant.
- Add the frozen spinach to the skillet, cooking until heated through. Then, pour in the crushed tomatoes, seasoning with kosher salt, black pepper, and half of the chopped basil. Let the mixture simmer for about 10 minutes, allowing the flavors to meld.
- In a large mixing bowl, combine the ricotta cheese, grated Parmesan, eggs, and the remaining basil. Season with a pinch of salt and pepper. Mix until well combined and creamy.
- Preheat your oven to 375°F (190°C). In your baking dish, spread a thin layer of the spinach-tomato sauce on the bottom. Place a layer of no-boil lasagna noodles on top, followed by half of the ricotta mixture, one-third of the mozzarella, and another layer of sauce. If using sausage, add a layer of sliced sausage here. Repeat the layers once more, finishing off with a final layer of noodles, sauce, and the remaining mozzarella.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown. Let it cool for about 10 minutes before slicing.
Equipment
- Large Skillet
- Large Mixing Bowl
- 9x13 inch Baking Dish
- Cooking Spoon
- Aluminum Foil
- Sharp Knife
- Wooden spoon or spatula
Notes
- Thaw and drain the frozen spinach before cooking for a less watery lasagna.
- Feel free to add extra vegetables like zucchini or mushrooms for more flavor and nutrition.
- This lasagna can be assembled a day ahead and refrigerated until ready to bake.
- Substitute cottage cheese for ricotta for a lighter filling, or use whole wheat/gluten-free noodles as needed.
- Omit sausage or replace with cooked lentils for a vegetarian option.