Simple Spinach and Ricotta Lasagne
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
9
- Ingredients
- salt
- 12 sheets Lasagne noodle (noodles)
- 2 cups Ricotta cheese
- 10 cups Frozen Spinach (thawed and excess liquid squeezed out)
- 1 cup grated Parmesan (divided)
- 2 cloves garlic cloves (minced)
- 1 large egg (lightly beaten)
- freshly ground Black pepper
- 4 cups prepared Marinara sauce
- 2 cups shredded Mozzarella
- olive oil
- 3 cups Baby spinach
Preparation steps
1.
Position oven rack in the center of the oven. Preheat the oven to 350°F / 180º C.
2.
In a large pot of salted boiling water, cook the lasagna noodles according to package instructions, until al dente. Drain well.
3.
In a large bowl, combine ricotta, spinach, 1/2 cup Parmesan, garlic, and beaten egg. Season with salt and pepper, and mix well.
4.
Spread 3/4 cup marinara sauce in a thin layer over the bottom of a 13 x 9-inch / 33 x 23 cm baking dish.
5.
Arrange 4 of the cooked lasagna noodles over the marinara sauce. Top with another layer of sauce, followed by a layer of the ricotta mixture. Sprinkle with Parmesan cheese, and mozzella cheese, repeat the layers, ending with noodles, sauce, mozzarella and Parmesan.
6.
Coat 1 side of a large piece of aluminum foil with olive oil and cover the dish tightly with the foil, oil-side down.
7.
Bake until the sauce starts to bubble around the edges, about 40 minutes. Remove the foil and continue baking until the top is browned, about 20 minutes more. Remove the pan to a wire rack and let cool for 10 minutes before slicing.
8.
Serve on a bed of baby spinach leaves. Drizzle with olive oil and season with salt and pepper.
