Homemade Spinach Lasagna (Print Version)
# Ingredients:
→ Base & Sauce
01 -
About 9 ounces or 250g of fresh lasagna sheets. They're absolutely worth it!
02 -
Three heaping cups of your go-to marinara sauce.
→ The Heart of the Filling
03 -
17 ounces of frozen spinach, which gives about 2 solidly packed cups when thawed.
04 -
Two dozen ounces of ricotta cheese - soft and smooth.
05 -
Five ounces of parmesan cheese you grated fresh yourself—skip the pre-grated kind.
06 -
Shredded mozzarella cheese (or fresh, either works), around 9 ounces.
# Instructions:
01 -
Start by prepping fresh mozzarella if you're using it—slice it and rest it on some paper towels to soak up the extra liquid. While that's happening, thaw your spinach. If you're pressed for time, boil it fast for a minute and strain all the water using a colander.
02 -
In a big bowl, combine your thawed spinach, ricotta, and most of the parmesan (save a bit for later). Add salt and some black pepper to bring out the flavor—give it a taste to make sure it's perfect.
03 -
Preheat your oven to 400°F (200°C). If you're working with dry pasta sheets, cook them as the package instructs—they should be just tender. Spread about half a cup of marinara across your dish's bottom as your starting layer.
04 -
Now it gets fun! Lay down your lasagna sheets, spread about 1/2 cup of marinara, then add a quarter of your spinach-ricotta filling. Sprinkle a slice of that mozzarella (use about one-fifth of it each time). Do this layering four times, making sure it's all even.
05 -
Top it off with your last sheets and spoon on all the leftover marinara. Sprinkle the rest of your parmesan and mozzarella over the top. Pop it in the oven for 25–30 minutes until the edges turn golden and the cheese is melted and bubbly. Cool it for 10 minutes (I know, it’s tough!) before adding fresh basil and digging in.
# Notes:
01 -
If you're using fresh spinach, cook it down until soft and thoroughly drain.
02 -
Prepare ahead of time! Put it all together up to a day earlier and stash it in the fridge.
03 -
Let the edges brown nicely—they're the tastiest part!