Cheesy Spinach Pasta (Print Version)
# Ingredients:
→ Sauce & Base
01 -
9 ounces (around 250g) of fresh lasagna sheets - trust me, they’re worth it!
02 -
Three big cups of marinara sauce you love.
→ Filling Goodness
03 -
17 ounces of frozen spinach (once thawed, it's about 2 tightly packed cups).
04 -
24 ounces of smooth ricotta cheese for that amazing texture.
05 -
5 ounces of grated parmesan - skip the pre-grated stuff, okay?
06 -
Mozzarella (9 ounces), either shredded or fresh - both are winners.
# Instructions:
01 -
Slice your fresh mozzarella if you’re using it, and let it sit on paper towels to soak up any extra moisture. For the spinach, thaw it completely and squeeze out all the water using a colander. If you’re in a rush, giving it a quick boil works great too.
02 -
In a big mixing bowl, combine spinach, ricotta, and most of the parmesan (save some for sprinkling later). Hit it with a good amount of salt and pepper, then give it a taste to make sure you’re happy.
03 -
Turn your oven to 400°F (200°C) and let it preheat. If you’re using lasagna sheets that require cooking, follow the pack instructions, but don’t overdo it. Spread about 1/2 cup marinara sauce evenly on the bottom of your dish to kick things off.
04 -
Start layering: lasagna sheets, half a cup of marinara, one-fourth of your ricotta-spinach goodness, and then a sprinkle of mozzarella (around a fifth of your batch). Keep stacking and repeating until you’ve got about five layers—it’s all about that even and pretty finish.
05 -
Top it all with your last pieces of lasagna, the rest of the marinara sauce, and sprinkle on your leftover mozzarella and parmesan. Bake for 25-30 minutes, or until the cheese is bubbly and golden at the edges. Let it take a 10-minute break before digging in, then garnish with fresh basil leaves for a pop of flavor!
# Notes:
01 -
Swap out frozen spinach for fresh if you like—just cook and drain it well.
02 -
Plan ahead! You can bake this tomorrow if you assemble it today and refrigerate.
03 -
Don’t pull it out too soon—it needs those golden cheesy edges!