Spinach Lasagna Recipe

Name: Spinach Lasagna
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb. Ricotta or small curd cottage cheese; 1 1/2 c. shredded Mozzarella cheese, divided; 1 egg; 1 pkg. (10 oz.) frozen chopped spinach, thawed and drained; 1 tsp. salt; 3/4 tsp. oregano; 1/8 tsp. pepper; 8 oz. lasagna noodles (no need to cook in advance); 1 c. water; 29 oz. spaghetti sauce

Servings: persons

1 lb. Ricotta or small curd cottage cheese
1 1/2 c. shredded Mozzarella cheese, divided
1 egg
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 tsp. salt
3/4 tsp. oregano
1/8 tsp. pepper
8 oz. lasagna noodles (no need to cook in advance)
1 c. water
29 oz. spaghetti sauce

1
In large bowl, mix Ricotta or cottage cheese, 1 cup shredded Mozzarella, the egg, spinach, salt, pepper and oregano.
2
Grease a lasagna tin or a 13 x 9 x 2-inch baking dish.
3
Layer 1/2 cup spaghetti sauce, 1/3 of the noodles, and 1/2 of the cheese mixture. Repeat.
4
Top with remaining noodles, then remaining sauce. Sprinkle with remaining 1/2 cup (or more if you like) of Mozzarella cheese.
5
Pour water around edges.
6
Cover tightly with foil.
7
Bake at 350u00b0 for 1 hour 20 minutes or until bubbly.
8
Let stand 15 minutes before serving (8 portions).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. Ricotta or small curd cottage cheese, 1 1/2 c. shredded Mozzarella cheese, divided, 1 egg, 1 pkg. (10 oz.) frozen chopped spinach, thawed and drained, and more.

Yes, Spinach Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Lasagna

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