Get ready for the first lasagna I have ever made!
^^I know. What was I doing all my life? Well, as I have only just graduated from university last year, I very recently found out that macaroni and cheese gets old after a while. So I have been craving a grown up version, where pasta is mixed with a whole bunch of cheese.
I think this is it!
The main reason this lasagna is grown up is the addition of vegetables! All that spinach layered into this lasagna makes this health food.. right? Please forget about the 2 pounds of ricotta cheese and 2 cups of mozzarella cheese also being baked into this lasagna please and thank you. I guess there is way more “cheese” and way less “mac” (read: pasta) in this grown up version.
But it’s all the same to me. I feel like a rule that I follow now and for always is: when in doubt, ADD ALL THE CHEESE!! (A lesser known variant to my high school math teacher’s life rule: when in doubt, factor out).
This lasagna paired with a spinach salad (there is no such thing as too much salad) the BEST way to celebrate the end of the work week. We all made it. And we all deserve cheese with a side of pasta… er.. I mean this lasagna.
And, this being my first ever attempt at a lasagna, this couldn’t be easier to make! Even my “I only want meat lasagna” boyfriend goes back for seconds. Trust me, you will not be disappointed!
This spinach lasagna is loaded with ricotta cheese and spinach, making it total comfort food. It tastes even better as leftovers!
- 1 Tbsp salted butter
- 2 cloves garlic, minced
- 6 oz fresh baby spinach
- 2 lbs ricotta cheese
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 12 (or more) no-boil lasagna noodles
- 1 (650 mL) jar spaghetti sauce
- 2 cups shredded mozzarella cheese
In a large skillet, melt the butter over medium heat. Saute the garlic for 2-3 minutes. Add in the spinach and saute until the spinach becomes wilted. Remove from heat.
In a large bowl, mix together the ricotta cheese, egg, salt and nutmeg. Add in the spinach, and mix until fully incorporated.
Preheat the oven to 375˚F.
Spread 1/4 of the spaghetti sauce on the bottom of a 9×13 inch pan. Top with 3 (or more) noodles. Spread 1/3 of the ricotta mixture, 1/4 of the spaghetti sauce and 1/3 of the cheese. Repeat the layers one more time. Pour 1/2 cup of water on top. Then layer 3 lasagna noodles; and the remaining ricotta mixture, spaghetti sauce and cheese. Top with another 1/2 cup of water. Cover the pan in foil.
Bake in the preheated oven for 35-40 minutes, or until the liquid is bubbling. Remove the foil, and cook for another 10 minutes.
Remove from oven and let stand for around 15 minutes to allow the liquid to absorb. If it is still to watery, put in the oven for an additional 10 minutes.