Spinach Lasagna

A great vegetarian option, this spinach lasagna is filled with spinach, ricotta, and a tasty sauce.

Course Cheese, Main Course, Vegetarian

Cuisine American

Keyword casserole, lasagna, meatless, spinach

Prep Time 20

Cook Time 50

Total Time 1 10

Servings Servings

Calories 510kcal

Author Barb

Ingredients

30 ounces spinach frozen, chopped
2 tablespoons olive oil
1 medium onion chopped fine
5 cloves garlic minced
⅛ teaspoon red pepper flakes
56 ounces tomatoes (2) 28 ounce cans crushed tomatoes
Salt and pepper
6 tablespoons chopped fresh basil
24 ounces ricotta cheese
1 ½ ounces Parmesan cheese grated
2 large eggs
12 lasagna noodles no-boil
12 ounces mozzarella cheese shredded

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees.
Microwave spinach in covered large bowl until completely thawed, about 15 minutes, stirring half-way through. Squeeze spinach dry, reserving 1/3 cup liquid. Pulse spinach in food processor until ground, 8 to 10 pulses, scraping down bowl every few pulses. Wipe out large bowl with paper towels. Transfer spinach to now-empty bowl; set aside.
Heat oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add tomatoes, ½ cup processed spinach, 1 tsp salt, and ½ tsp pepper and cook until slightly thickened, about 10 minutes. Off heat, stir in 3 tbsp basil; set aside
Process ricotta and reserved spinach liquid in food processor until smooth, about 30 seconds. Add Parmesan, remaining 3 tablespoons basil, eggs, 1 ½ teaspoons salt, and ½ tsp pepper and process until combined. Stir ricotta mixture into remaining processed spinach.
Cover bottom of 13 by 9-inch baking dish with 1 ¼ cups sauce. Top with 3 noodles and spread one-third of ricotta mixture evenly over noodles. Sprinkle with 2/3 cup mozzarella and cover with 1 ¼ cups sauce.
Repeat twice, beginning with noodles and ending with sauce. Top with remaining 3 noodles, remaining sauce, and remaining 1 cup mozzarella.
Cover pan tightly with aluminum foil sprayed with vegetable oil spray and bake until bubbling around edges, about 40 minutes.
Discard foil and continue to bake until cheese is melted, about 10 minutes. Cool on wire rack for 30 minutes. Serve.

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