Spinach Lasagna
This spinach lasagna is loaded with ricotta cheese and spinach, making it total comfort food. It tastes even better as leftovers!
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.