Description
A warm and hearty vegetarian lasagna featuring layers of spinach and three cheeses, perfect for gathering friends and family.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups of ricotta cheese
- 2 cups of shredded mozzarella cheese
- 1 cup of grated Parmesan cheese
- 2 cups of fresh spinach
- 2 cups of white sauce (béchamel)
- 1 teaspoon of minced garlic
- Salt and pepper to taste
- Optional: Mushrooms, zucchini, red pepper flakes
- Garnish: Fresh basil leaves, additional grated Parmesan
Instructions
- Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package directions until al dente, then drain and lay them flat to prevent sticking. In a mixing bowl, combine the ricotta cheese, minced garlic, salt, pepper, and a cup of mozzarella until smooth.
- Spread a thin layer of white sauce in a 9×13 inch baking dish. Layer three noodles, half of the ricotta mixture, half of the spinach, and a third of the mozzarella cheese. Drizzle white sauce over this layer.
- Repeat the layering process, finishing with the last three noodles, remaining white sauce, and a sprinkle of mozzarella and Parmesan. Ensure noodles are covered with sauce.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 15-20 minutes until cheese is bubbling and golden brown. Allow to rest for 10 minutes before slicing and serving with fresh basil.
Notes
For a vegan option, replace cheeses with dairy-free alternatives and use cashew sauce instead of white sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg