Ingredients
Scale
- 250g fresh lasagna sheets
- 3 cups marinara sauce
- 480g frozen spinach, thawed and drained
- 680g ricotta cheese
- 140g freshly grated Parmesan cheese
- 255g mozzarella cheese, fresh or shredded
Instructions
- If using fresh mozzarella, slice it and place on paper towels to absorb excess moisture.
- Thaw the spinach completely and squeeze out all excess liquid.
- In a large bowl, mix the spinach, ricotta, and three-quarters of the Parmesan cheese. Season with salt and black pepper. Blend everything well.
- Preheat your oven to 200°C (400°F).
- Spread 120ml (½ cup) of marinara sauce at the bottom of a large baking dish. Place a layer of lasagna sheets over the sauce.
- Add another 120ml (½ cup) of marinara sauce, one quarter of the spinach mixture, and about one-fifth of the mozzarella.
- Continue layering with sheets, sauce, spinach filling, and mozzarella three more times, creating a total of four layers.
- For the last layer, add the last lasagna sheets on top, pour the remaining marinara sauce over it, and add all the remaining mozzarella and Parmesan.
- Place the dish in the oven and bake for about 25-30 minutes, until cheese is melted and edges are golden brown.
- Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil leaves and serve.
Notes
Squeeze out as much water from the spinach as possible to avoid a watery lasagna. For extra flavor, add garlic or Italian herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg