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Skinny Spinach Lasagna

A creamy and delicious dish combining tender lasagna noodles, ricotta cheese, fresh spinach, and marinara sauce topped with gooey mozzarella cheese.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 360
Ingredients Method Notes

Ingredients
  

Lasagna Ingredients
  • 9 pieces lasagna noodles Cooked according to package instructions
  • 2 cups ricotta cheese
  • 1 piece egg
  • 2 cups fresh spinach Chopped
  • 2 cups marinara sauce
  • 1 cup mozzarella cheese Shredded
  • ½ cup Parmesan cheese Grated
  • to taste Salt and pepper
  • 1 teaspoon Italian seasoning

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Boil the lasagna noodles according to the package instructions until al dente. Drain and set aside.
  3. In a bowl, combine the ricotta cheese, egg, chopped spinach, Italian seasoning, salt, and pepper. Mix until well combined.
Layering
  1. In a baking dish, spread a thin layer of marinara sauce on the bottom. Place 3 lasagna noodles over the sauce.
  2. Spread half of the ricotta mixture over the noodles, then top with half of the marinara sauce and a sprinkle of mozzarella cheese.
  3. Repeat the layering process with another 3 noodles, the remaining ricotta mixture, marinara sauce, and another third of the mozzarella cheese.
  4. Complete with the last 3 noodles, a generous layer of marinara sauce, and the remaining mozzarella and Parmesan cheese.
Baking
  1. Cover the dish with foil and bake for 25 minutes. After this, remove the foil and bake for an additional 15 minutes or until the cheese is bubbling and golden brown.
  2. Allow the lasagna to sit for about 10 minutes before slicing and serving.

Notes

For a vegan option, substitute the ricotta cheese with a vegan alternative and the egg with a flaxseed mixture. You can assemble the lasagna a day in advance, just add a few extra minutes to the baking time. Ensure the noodles are not overcooked, as they’ll continue to cook while baking. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.