Ingredients
Scale
- 9 lasagna noodles
- 2 cups (500 g) ricotta cheese
- 2 cups (200 g) shredded mozzarella cheese
- 1 cup (100 g) grated Parmesan cheese
- 2 cups (300 g) spinach, fresh or frozen
- 1 jar (24 oz or 680 g) marinara sauce
- 1 tsp (5 g) dried Italian herbs
- 1/2 tsp (2 g) garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions. Drain and set aside.
- In a bowl, mix ricotta cheese, half of the mozzarella, Parmesan, spinach, Italian herbs, garlic powder, salt, and pepper.
- Spread a layer of marinara sauce on the bottom of a 9×13 inch (23×33 cm) baking dish.
- Layer 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, and another layer of marinara sauce.
- Repeat the layers, finishing with 3 noodles topped with marinara sauce and remaining mozzarella cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until the cheese is bubbly.
- Let it cool for 5 minutes before slicing and serving.
Notes
- Add vegetables like zucchini or mushrooms for extra flavor.
- For a vegan option, substitute ricotta and mozzarella with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: vegetarian lasagna, easy lasagna recipe, homemade lasagna