Description

Enjoy a comforting and flavorful Vegetarian Lasagna With Spinch &Amp Ricotta that combines savory ingredients and delightful cheeses. Perfect for quick dinners or healthy meals, this dish is a must-try!

Ingredients

Scale

4 large garlic cloves
2 tablespoons unsalted butter
1 28-ounce can crushed tomatoes, fire roasted if possible
1 15-ounce can tomato sauce, fire roasted if possible
1 teaspoon dried basil
1 teaspoon dried tarragon (or oregano)
3/4 teaspoon kosher salt
1 tablespoon cornstarch (or arrowroot starch)
10 to 12 lasagna noodles (8 ounces, gluten-free as necessary)*
5 ounces baby spinach (or 8 cups chopped spinach)
2 tablespoons chopped fresh thyme
zest of 1/2 lemon (about 2 teaspoons)
1/4 teaspoon ground nutmeg
16 ounce (2 cups) ricotta cheese
1 cup shredded parmesan cheese, divided
3 cups (12 ounces) shredded mozzarella cheese, divided
1 teaspoon kosher salt
fresh ground black pepper

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Instructions

Preheat the oven to 375°F.
Boil well-salted water in a large pot. Cook the noodles until just before al dente, according to the package instructions, stirring often. Drain the noodles and coat them with a bit of olive oil on a baking sheet to prevent sticking.
Mince the garlic, then melt the butter in a saucepan over medium heat. Add the garlic and sauté until fragrant, about 1–2 minutes. Gradually add the crushed tomatoes, tomato sauce, basil, tarragon or oregano, kosher salt, and black pepper. Stir a portion of the sauce with cornstarch to thicken it and then mix it back in. Let it simmer on low heat for at least 15 minutes.
In a large skillet, combine the greens and 1/4 cup water, cooking until wilted, about 3 minutes. Season with salt, squeeze out excess liquid, and chop the spinach.
Combine the thyme, lemon zest, nutmeg, ricotta cheese, 3/4 cup Parmesan cheese, and 2 cups mozzarella in a bowl. Season with salt and pepper, mixing well.
In a 9” x 13” baking dish, spread 1/2 cup of tomato sauce, layer noodles, half of the cheese mixture, half of the greens, and 1 cup of sauce. Repeat the layering with remaining ingredients, finishing with noodles topped by the rest of the tomato sauce and cheeses.
Cover with foil and bake for 40 minutes. Remove the foil and bake for another 10 minutes until bubbly and browned. Allow standing for 15 minutes before serving to set the lasagna.

Notes

Leftovers can be refrigerated for 2 to 3 days and reheated in a 375°F oven.
For freezing, cut into single servings and freeze in containers; defrost in the refrigerator before reheating at 400°F.
Feel free to substitute spinach with your favorite greens.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 6g
Sodium: 720mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 18g
Cholesterol: 50mg