Easy Vegetarian Spinach Lasagna
Ingredients
- cooking spray
- salt and ground black pepper to taste
- 1 bunch fresh spinach
- 9 lasagna noodles
- 1 (8 ounce) container ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1 large egg, lightly beaten
- 1 pinch ground nutmeg
- 1 pinch dried basil
- 1 cup pasta sauce
- ¼ cup grated Parmesan cheese
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray. Set aside.
- Bring a large pot of lightly salted water to a boil. Place spinach in the water and boil until wilted and tender, about 2 minutes. Remove spinach with a slotted spoon, pressing out excess water. Set aside.
- Cook lasagna in the same boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
- Mix spinach, ricotta cheese, 1/2 cup shredded mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until well combined.
- Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish. Top with 3 lasagna noodles, 1/2 of the ricotta-egg mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta-egg mixture, and 1/4 cup pasta sauce. End with remaining 3 noodles and 1/4 cup pasta sauce. Sprinkle with remaining 1/2 cup shredded mozzarella cheese. Top with Parmesan cheese. Cover casserole with aluminum foil.
- Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.
Source
Original recipe: View Original
