Cheesy Spinach Lasagna (Printable Version)
# What You'll Need:
→ Base & Sauce
01 -
Uncooked lasagna sheets, 9 ounces (roughly 250g) - they really boost the flavor!
02 -
Tasty marinara sauce, 3 heaping cups
→ The Heart of the Filling
03 -
Frozen spinach, 17 ounces (turns into about 2 tightly packed cups after thawing)
04 -
Smooth ricotta cheese, 24 ounces
05 -
Newly grated parmesan cheese, 5 ounces - skip the store-bought grated stuff!
06 -
Fresh or shredded mozzarella cheese, 9 ounces - either option tastes great
# Preparation Steps:
01 -
Start by handling the mozzarella if you bought it fresh - cut it up and put it on paper towels to soak up extra water. Then deal with your frozen spinach by thawing it out - a quick boil works great when you're rushed. Don't forget to squeeze all the water out using a colander.
02 -
Take a big bowl and combine your dried spinach, soft ricotta, and most of your hand-grated parmesan (keep some for the top). Add plenty of salt and pepper, and give it a little taste to make sure it's just right!
03 -
Warm your oven to 400°F (200°C). For dry pasta sheets, follow the box directions - we need them just soft enough. Start by spreading about 1/2 cup of sauce on the bottom of your dish.
04 -
Now comes the fun part! Put down pasta sheets, add 1/2 cup sauce, then spread a quarter of your spinach and cheese mix. Sprinkle some mozzarella (about a fifth of what you've got). Do this four times, making sure layers look even.
05 -
For the top, lay down your final pasta sheets, pour the last bit of sauce, and scatter your leftover mozzarella and parmesan. Bake for 25-30 minutes until cheese melts completely and edges turn golden brown. Let it cool for 10 minutes (tough but worth it!), then add some basil before you dig in.
# Additional Tips:
01 -
Try using fresh spinach as a swap - just cook until soft and drain it completely
02 -
Want to save time? You can put everything together a day early and store in your fridge
03 -
The crispy edges have the best flavor - be patient with the baking time!