This vegetarian lasagna is a lighter version of the classic, made with spinach, ricotta, and tomato sauce, and it tastes just as good!
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Light Spinach & Ricotta Lasagna
YIELD 12 servings
Ingredients
- 9 lasagna noodles (uncooked)
For the spinach:
- 1½ tablespoons olive oil or butter
- 8 oz/200 g fresh spinach
Tomato Sauce:
- ¼ cup olive oil
- 4 cloves garlic , minced
- 1 medium onion , diced
- 800 g/28 oz can crushed tomatoes
- 1 teaspoon sugar
- Salt and freshly ground black pepper , to taste
Cheeses:
- 450 g/1 lb whole milk ricotta
- 2-3 cups shredded mozzarella cheese
Instructions
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To make the spinach: In a large skillet heat olive oil or butter over medium heat. Add spinach and cook for 2 minutes until wilted. Remove from the heat, drain well, and set aside to cool. Once cooled, Squeeze out the excess moisture.
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To make the tomato sauce: In a large skillet, melt butter over medium heat. Add onion and cook for a few minutes, stirring occasionally, until soft and translucent. Add garlic and cook until fragrant, 1-2 minutes. Add crushed tomatoes and sugar, and season with salt and pepper. Bring just to a boil, then remove from heat. Let cool completely.
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Preheat the oven to 350°F/175°C.
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Assemble the lasagna: Place 3 lasagne noodles (or enough to cover the surface) at the bottom of a 9×13 inch (20×30 cm) baking dish. Spread ⅓ of the tomato sauce, then top with ⅓ of the spinach, ⅓ of the ricotta cheese, and ⅓ of the mozzarella cheese. Repeat with a second layer of noodles, tomato sauce, spinach, ricotta, and mozzarella, then repeat one more time with a third layer.
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Place into oven and bake for 35-45 minutes, until golden and bubbling. Let cool for 10-15 minutes before serving, so that the lasagna noodles can soak up all the extra moisture.
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Top with chopped fresh parsley or basil leaves if you like.
jess says
I’ve made this twice now and each time it’s delish! Absolutely top notch!
Ellen van Dijken says
My kids love this! Great, simple recipe 🙂