Serves: 8 | Prep Time: 25 mins | Cook Time: 40 mins | Total Time: 1 hr 5 mins
Nutrition per serving:
Calories per serving: 390| Protein: 24g | Carbs: 48g | Fat: 13g
Ingredients
For Ricotta Layer
- 425g ricotta cheese
- 1 egg, beaten
- 283g frozen chopped spinach, thawed & squeezed dry
- 1 tsp dried basil
- 1 tsp dried oregano
- ¼ tsp salt
For Assembly
- 9 lasagna noodles, cooked al dente
- 3 cups marinara sauce
- 2 cups shredded mozzarella
- 1 cup grated parmesan
Instructions
Mix filling
Combine ricotta, egg, spinach, herbs and salt until homogenous.
Layer
Spread ½ cup marinara in a 9×13-inch pan. Top with 3 noodles, ⅓ of ricotta mix, ½ cup mozzarella, ¼ cup parmesan and ½ cup sauce. Repeat twice, finishing with sauce and cheeses.
Bake
Cover with foil; bake at 375 °F / 190 °C for 30 min. Uncover and bake 10 min until bubbly and browned.
Rest & serve
Let stand 10 min for clean slices; garnish with fresh basil if desired.
Note: Let the pan rest at least 10 minutes before slicing; the cheeses re-set, giving you clean, photo-worthy layers. Even better, assemble the day before—an overnight rest melds the flavors and softens the pasta for an even
