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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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.

Nutrition

Calories per serving:

301 kcal

Daily value:

15%

Servings:

6
  • Carbohydrate, by difference 12 g
  • Protein 17 g
  • Total lipid (fat) 21 g
  • Vitamin A, IU 336 IU
  • Vitamin A, RAE 28 µg
  • Vitamin B-12 2 µg
  • Vitamin C, total ascorbic acid 8 mg
  • Vitamin D 12 IU
  • Vitamin K (phylloquinone) 3 µg
  • Alanine 1 g
  • Arginine 1 g
  • Ash 2 g
  • Aspartic acid 1 g
  • Betaine 7 mg
  • Calcium, Ca 151 mg
  • Carotene, beta 15 µg
  • Cholesterol 62 mg
  • Choline, total 55 mg
  • Fatty acids, total monounsaturated 8 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 9 g
  • Fiber, total dietary 1 g
  • Folate, DFE 36 µg
  • Folate, food 16 µg
  • Folate, total 28 µg
  • Folic acid 11 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Glutamic acid 3 g
  • Glycine 1 g
  • Iron, Fe 2 mg
  • Isoleucine 1 g
  • Leucine 1 g
  • Lutein + zeaxanthin 29 µg
  • Lycopene 69 µg
  • Lysine 1 g
  • Magnesium, Mg 29 mg
  • Niacin 5 mg
  • Pantothenic acid 1 mg
  • Phenylalanine 1 g
  • Phosphorus, P 211 mg
  • Potassium, K 387 mg
  • Proline 1 g
  • Retinol 13 µg
  • Selenium, Se 15 µg
  • Serine 1 g
  • Sodium, Na 303 mg
  • Starch 5 g
  • Sugars, total 2 g
  • Threonine 1 g
  • Tyrosine 1 g
  • Valine 1 g
  • Water 92 g
  • Zinc, Zn 3 mg
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