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    Home » Recipes » Savory

    Light Spinach & Ricotta Lasagna

    Published: Jun 29, 2017 · Modified: Aug 23, 2023 by Shiran · This post may contain affiliate links · 2 Comments

    Jump to Recipe
    Lighter Spinach and Ricotta Lasagna

    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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    Lighter Spinach and Ricotta Lasagna
    5 from 2 votes
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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

    1. 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.
    2. 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.
    3. Preheat the oven to 350°F/175°C.
    4. 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.
    5. 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.
    6. Top with chopped fresh parsley or basil leaves if you like.

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      Recipe Rating




    1. jess says

      July 18, 2017 at 10:16 pm

      I’ve made this twice now and each time it’s delish! Absolutely top notch!

      Reply
    2. Ellen van Dijken says

      August 22, 2018 at 1:49 am

      My kids love this! Great, simple recipe 🙂

      Reply

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