Spinach Ricotta Bake (Print Version)
# Ingredients:
01 -
12 lasagna noodles, either oven-ready or boiled
02 -
2 cups shredded mozzarella cheese
03 -
½ cup grated Parmesan cheese
04 -
2 cups ricotta cheese
05 -
3 cups prepared marinara sauce
06 -
½ teaspoon ground black pepper
07 -
1 teaspoon powdered garlic
08 -
1 teaspoon pre-mixed Italian herbs
09 -
¼ teaspoon fine salt
10 -
2 large eggs
11 -
1 teaspoon powdered onion
12 -
2 cups cooked and drained fresh spinach (or go with 1 cup thawed frozen spinach, squeezed dry)
→ Optional Add-Ons
13 -
1 cup sautéed zucchini or mushrooms
14 -
½ pound cooked ground turkey, beef, or chicken
# Instructions:
01 -
Using fresh spinach? Toss it in a hot pan and cook until it wilts. Drain the spinach and chop it coarsely. If frozen, make sure it’s thawed out completely, then press as much water as you can out of it.
02 -
In a big bowl, whisk together the ricotta, Parmesan, eggs, and seasonings (onion powder, garlic powder, salt, pepper, and Italian herbs). When that’s smooth, gently fold in the spinach until you’re happy with the mix.
03 -
Spread a bit of marinara sauce across the bottom of your pan to avoid sticking. Place a layer of lasagna noodles on top, making sure they overlap a little.
04 -
Over the noodles, spread some of your ricotta-spinach mixture. Sprinkle on mozzarella cheese, then add a layer of marinara sauce. Keep layering noodles, ricotta blend, mozzarella, and sauce until the ingredients are used up.
05 -
For your last layer, cover the top row of noodles with marinara. Finish it off with the remaining mozzarella and a dash of Parmesan cheese for extra golden crispiness.
06 -
Cover the baking dish with foil (spray the inside of the foil lightly with oil to stop cheese from sticking). Bake in a 375°F oven for 25 minutes. Then remove the foil and let it cook for another 15-20 minutes till the cheese bubbles and gets lightly browned.
07 -
This is tricky, but give your dish about 10 minutes to rest before slicing in. It’ll set up and slice better without falling apart.
# Notes:
01 -
You can put it together the day before! Cover with plastic wrap and foil, stick it in the fridge, and bake within 24 hours.
02 -
It freezes like a dream! Let it cool completely, slice into portions, and freeze in containers that seal well for up to three months.
03 -
Homemade marinara takes this dish up a notch, but jarred sauce works too if you’re short on time.