Easy Spinach Lasagna is made with delicious and thick layers of marinara sauce, ricotta, spinach, no-boil noodles, and mozzarella.
So it’s about 95 degrees out, but this mama needed lasagna, and it was totally worth turning on the oven for. Back in college, I was a deli manager at Mothers Market and Kitchen, that’s where I fell in love with spinach lasagna. The cooks would make huge trays for us to put out in the hot section and at the end of the night whatever was not eaten we got to take home to eat! I’m pretty sure rules have changed since then, haha!
Spinach lasagna may be the perfect meal in my opinion, and it’s perfect for a meatless meal option. I have one child who loves meat and one that won’t eat meat most of the time. This meal pleases all parties at my house! This dish also makes an excellent freezer meal, or meal to bring to a new mama!
The ricotta spinach filling is to die for, I could eat this with a spoon!
Love easy meals, also try:
1 hour 20 minutes
2 tbsp butter
3 garlic cloves, minced
2 tbsp basil, diced
16 ounces frozen spinach, thawed and water squeezed out
2 lbs. ricotta cheese
1 tsp salt
1 tsp dried oregano
1 25 ounce jar marinara sauce or spaghetti
2 cups shredded mozzarella cheese
12 no-boil lasagna noodles
1/2 cup water
- Melt butter in a large skillet over medium heat. Add the garlic and basil, saute for 2 minutes and remove from the heat.
- In a large bowl combine ricotta, sauteed butter, garlic, and basil, egg, salt, oregano, and spinach, stir to combine.
- Preheat the oven to 375 degrees F.
- Start lasagna by spreading a little bit of tomato sauce to the bottom of a 9x13 baking dish. Layer with 3 lasagna noodles, 1/3 of the ricotta mixture, 1/4 of the tomato sauce, and 1/4 of the mozzarella cheese. Repeat 2 times more and pour a half cup of water over the whole thing. Cover lasagna with oiled foil.
- Bake for 40 minutes, or until bubbling and noodles are soft. Remove foil and let bake for 10 more minutes.
- Let lasagna cool for at least 10 minutes before serving, enjoy!