Ingredients
Scale
- 9 no-boil lasagna noodles
- 4 cups fresh spinach
- 15 oz ricotta cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 large egg
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Cook lasagna noodles according to package directions until al dente; drain.
- In a skillet, sauté minced garlic in olive oil until fragrant, then add spinach and cook until wilted.
- In a bowl, combine ricotta cheese, egg, oregano, basil, salt, pepper, and half of the Parmesan until smooth.
- Spread marinara sauce on the bottom of the baking dish. Layer cooked noodles, ricotta mixture, sautéed spinach, and repeat until all ingredients are used.
- Top with remaining marinara sauce and sprinkle mozzarella and Parmesan on top. Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 15-20 minutes until golden brown. Let cool before slicing.
Notes
- Substitute kale for spinach or add mushrooms for extra flavor.
- Store leftovers in an airtight container for up to five days; reheat at 350°F until warmed through.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (180g)
- Calories: 290
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 60mg