Ultimate Spinach Lasagna with Three Cheeses (Print version)
A hearty spinach lasagna layered with ricotta, mozzarella, parmesan, tomato sauce, and tender noodles for family dinners or gatherings.
# Ingredients:
For the spinach cheese filling
01 -
2 packages (10 oz each, 565 g total) frozen chopped spinach, thawed and squeezed very dry
02 -
2 cups (450 g) whole-milk ricotta cheese
03 -
1 large egg
04 -
1 cup (100 g) finely grated parmesan cheese, divided
05 -
2 cloves garlic, minced
06 -
2 tablespoons chopped fresh parsley
07 -
1 teaspoon dried basil
08 -
1/4 teaspoon ground nutmeg
09 -
1 teaspoon kosher salt
10 -
1/2 teaspoon black pepper
For layering
11 -
5 cups (1.2 L) marinara sauce
12 -
12 oven-ready lasagna noodles, about 9 oz (255 g)
13 -
4 cups (450 g) shredded low-moisture mozzarella cheese, divided
14 -
1 tablespoon olive oil for the baking dish
# Instructions:
01 -
Preheat the oven to 375 F. Lightly oil a 9x13-inch baking dish and spread 1 cup of marinara sauce across the bottom.
02 -
In a large bowl, combine the squeezed spinach, ricotta, egg, 3/4 cup parmesan, garlic, parsley, basil, nutmeg, salt, and pepper. Stir until the spinach is evenly distributed.
03 -
Place 3 oven-ready noodles over the sauce. Spread one-third of the spinach ricotta filling over the noodles, then add 1 cup mozzarella and 3/4 cup marinara.
04 -
Repeat the noodles, spinach filling, mozzarella, and sauce two more times. Finish with the last 3 noodles and the remaining marinara, spreading sauce to the corners.
05 -
Cover the dish tightly with foil, tenting it slightly so it does not touch the cheese. Bake for 40 minutes, until the sauce bubbles around the edges and the noodles are tender.
06 -
Remove the foil. Sprinkle with the remaining mozzarella and 1/4 cup parmesan. Bake uncovered for 15-20 minutes, until the top is melted and golden in spots.
07 -
Let the lasagna rest for 20 minutes before slicing. This helps the cheese filling set and keeps the layers neat.
# Good to know:
01 -
Serves 10-12 as a main dish, depending on side dishes.
02 -
Can be assembled 24 hours ahead and refrigerated before baking.
03 -
Let the pan rest before slicing for the cleanest pieces.