Spinach and Ricotta Lasagna

Spinach and Ricotta Lasagna
Contributor
Spinach and Ricotta Lasagna
Jane Bruce
Spinach and Ricotta Lasagna

A good, creamy lasagna is important to have in your cooking repertoire. This lasagna is simple and easy to make, and the ricotta adds a creaminess that other lasagnas may use béchamel sauce to achieve. The layer of basil adds extra freshness, so be sure to use basil leaves, not dried.

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6
Servings
313
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon extra-virgin olive oil
  • 1 Cup diced yellow onion
  • 2 cloves garlic, minced
  • 2 Cups thinly sliced mushrooms
  • 1 bunch fresh spinach
  • 5-6 lasagna sheets
  • 1 Cup tomato sauce
  • One 15-ounce package ricotta
  • One 8-ounce package shredded mozzarella
  • About 20 leaves fresh basil
  • 1/4 Cup grated Parmesan

Directions

Preheat the oven to 350 degrees.

Heat the olive oil in a medium-sized skillet over medium-low heat. Add the onion and cook until translucent, about 2 minutes. Add the garlic and cook for 1 minute. Add the mushrooms, stir together, and cook until mushrooms are tender, about 4 minutes. Add the spinach and cook until wilted. Set aside.

Meanwhile, bring a large pot of water to a boil and cook the lasagna noodles according to the package directions.

In an 9-by-13-inch baking dish, spread a thin layer of tomato sauce. Cover the tomato sauce with lasagna noodles (you can tear pieces to fill in the edges). Spread the spinach mixture thinly over the noodles. Add a generous layer of ricotta on top of the spinach. Sprinkle mozzarella on top of the ricotta. Put another layer of tomato sauce and repeat the previous process again. Before adding your second layer of mozzarella, cover the entire lasagna with fresh basil leaves. Then, cover with mozzarella and Parmesan.

Place the lasagna in the oven and bake until the cheese is browned on the edges, about 25 minutes.

Nutritional Facts

Total Fat
23g
33%
Sugar
2g
2%
Saturated Fat
11g
46%
Cholesterol
62mg
21%
Carbohydrate, by difference
10g
8%
Protein
17g
37%
Vitamin A, RAE
28µg
4%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
151mg
15%
Choline, total
48mg
11%
Fiber, total dietary
1g
4%
Folate, total
28µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
28mg
9%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
210mg
30%
Selenium, Se
15µg
27%
Sodium, Na
279mg
19%
Water
92g
3%
Zinc, Zn
3mg
38%

Spinach and Ricotta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Spinach and Ricotta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.