I found the inspiration for this recipe on Pinterest but adapted it to work with the ingredients I had on-hand. It takes less than 20 minutes to pull together, and then it can either sit in your refrigerator until you’re ready to bake it, or it can go in the oven right away and be on the table in less than an hour. This lasagna is a great alternative to heavily sauced versions, and it makes a nice vegetarian option for your family or dinner guests. Enjoy!
3 Cheese & Spinach Lasagna
6 Lasagna Sheets (I use Barilla no-boil and they’re great every time)
10-12 oz frozen spinach, thawed
2 cups whole milk ricotta
½ tsp. nutmeg
Salt & Pepper to taste
2 cups tomato sauce
1 cup parmesan cheese ( ½ cup for the mix, ½ cup for topping)
1 – 1 ½ cups shredded mozzarella
- 6 Lasagna Sheets (I use Barilla no-boil and they’re great every time)
- 10-12 oz frozen spinach, thawed
- 2 cups whole milk ricotta
- 2 eggs
- ½ tsp. nutmeg
- Salt & Pepper to taste
- 2 cups tomato sauce
- 1 cup parmesan cheese ( ½ cup for the mix, ½ cup for topping)
- 1 – 1 ½ cups shredded mozzarella
- Preheat your oven to 350 degrees; spray an 8x8 baking dish with nonstick spray.
- Squeeze any excess liquid from the spinach and add to a large mixing bowl.
- Add the ricotta, eggs, ½ cup parmesan, nutmeg, salt and pepper to the bowl and stir to combine.
- Begin by adding a large spoon full of tomato sauce to the bottom of your baking dish.
- Add two sheets of pasta side-by-side, then top with ⅓ of the spinach mixture.
- Repeat with two more layers (you should end with a spinach layer on top).
- Sprinkle the remaining ½ cup parmesan cheese over the top and bake for 45 minutes.
- minutes before the lasagna is ready, add the shredded mozzarella on top and finish cooking in the oven.
- When it’s done, let the lasagna cool for 5 minutes before slicing and serving.