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.
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!
Spinach Lasagna
Ingredients
- 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
Instructions
- 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.
So many people said this looks delicious but I’d like to hear from the folks who actually made it. I want to make it for a luncheon for ten women. Would it be enough? Thank you
It depends on how much you all eat. I typically cut this into 12 squares, so it would be enough for 10 women!
Never mind – I reread the directions and I get it. Thanks – looks wonderful!
Okay yay! Let me know how it goes 🙂
I have a question about your directions. You mention adding the spinach to the marinara sauce and then later you mention adding it to the ricotta mixture. Which is it – do you add it to the marinara sauce or to the ricotta mixture? I am wanting to make this to take with us for a weekend away.
Thanks!
I made this for Thanksgiving. It was easy to make, and DELICIOUS! thank you.
I am so glad you liked it!!
What’s the water added for?
It is to ensure the no boil pasta gets enough liquid.
This looks so delicious! Perfect for these chilly fall evenings.
I've made lasagna but never spinach lasagna. I must change that because this looks wonderful!
Your first lasagna?! Well, congratulations and it looks delicious!