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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Ingredients

  • 1  Tablespoon  extra-virgin olive oil
  • 1  Cup  diced yellow onion
  • cloves garlic, minced
  • 2  Cups  thinly sliced mushrooms
  • 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
8g
9%
Saturated Fat
9g
38%
Cholesterol
55mg
18%
Carbohydrate, by difference
11g
8%
Protein
14g
30%
Vitamin A, RAE
25µg
4%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
117mg
12%
Choline, total
52mg
12%
Fiber, total dietary
2g
8%
Folate, total
9µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
18mg
6%
Niacin
4mg
29%
Phosphorus, P
167mg
24%
Selenium, Se
11µg
20%
Sodium, Na
742mg
49%
Water
91g
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.