Spinach Lasagna Recipe

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Rich marinara sauce, fresh lasagna noodles, spinach, and gooey cheese make spinach lasagna. This dish is perfect for a cool fall, winter, or any night. This spinach-infused lasagna recipe is better than the usual.   

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– 2tablespoonsunsalted butter – 24ouncesfresh spinach leave – 1cupchopped fresh basil leave – 14ouncesricotta cheese – 2eggsroom temperature – 1 1/2cupgrated Parmesan cheese – 1cupshredded Mozzarella cheese – 1teaspoonItalian seasoning – 4clovesgarlicminced – 1/2teaspoonsaltplus more to taste – 1/4teaspoonpepperplus more to taste – 1box lasagna noodle – 24ouncejar marinara sauce – 2cupsshredded mozzarella cheese – cooking spray – 2tablespoonschopped parsley – 2tablespoonschopped basil

Ingredients

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It is essential to melt the butter by cooking it in a large saucepan over medium-high heat. This is the only way to accomplish this.  

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When you add handfuls of spinach, simmer it until it wilts, but not any longer. Salt and pepper should be added to taste before serving.  

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After the spinach has been transferred to a bowl, let it to cool down slightly.After that, squeeze out any excess water and cut it up into a coarse consistency.  

The ingredients that should be combined are chopped basil, garlic, ricotta, eggs, Parmesan, one cup of mozzarella cheese, salt, pepper, and Italian spice.  

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To ensure that the lasagna noodles are cooked to the desired degree of firmness, it is imperative that you follow the instructions provided on the packaging.  

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Before anything else, preheat the oven to 375 degrees Fahrenheit. On a pan measuring 9 inches by 13 inches, spray it with cooking spray.  

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Put a little tomato sauce on the pan's bottom. Put some noodles down first, and then spread about a third of the cheese mixture on top of them.  

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The cheese mixture should be topped with one-third of the marinara sauce.Continue to layer the ingredients, finishing with the marinara sauce.  

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The lasagna should be placed in the oven for forty to forty-five minutes, and each time it is placed in the oven, it should be covered with aluminum foil completely.  

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Take the lid off and add the last two cups of mozzarella cheese on top. Bake for another fifteen minutes, or until the cheese is browned, bubbly, and melted.  

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The lasagna should be topped with chopped parsley and basil. After allowing it to sit for ten to fifteen minutes, slice it and serve it right away.  

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