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Lighter Spinach and Ricotta Lasagna

Light Spinach & Ricotta Lasagna

YIELD 12 servings


  • 9 lasagna noodles (uncooked)

For the spinach:

  • 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


  • 450 g/1 lb whole milk ricotta
  • 2-3 cups shredded mozzarella cheese


  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 9x13 inch (20x30 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.