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Fresh Spinach Lasagna with Ricotta Cheese

By Deborah L Melian

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This simple veggie lasagna recipe, Fresh Spinach Lasagna, uses rich layers of fresh spinach, ricotta cheese, tomato and meat sauce and lots of mozzarella.

Easy Fresh Spinach Lasagna - 1 - Wisconsin Homemaker

How to Make Easy Fresh Spinach Lasagna Recipe

Homemade lasagna is one of those versatile casserole dishes that can feed a small family or a crowd. It’s just a matter of doubling the ingredients.

And the secret to making a great traditional lasagna recipe is getting the proportions of ricotta, tomato sauce and mozzarella just right. So what’s stopping you from making it tonight? I’ll show you how!

Fresh Spinach Lasagna Ingredients

The best way to make lasagna is to start with the freshest ingredients.

Fresh Spinach Lasagna - ingredients for recipe

For this recipe you will need the following ingredients: fresh organic spinach, tomato sauce, ricotta cheese, mozzarella and a couple of farm fresh eggs.

DID YOU KNOW? If you don’t want to use ricotta cheese, you can substitute in equal measure small curd cottage cheese or even soft goat cheese for ricotta in this recipe.

For the Noodles

For this recipe, I’m using regular Creamette Lasagna noodles. You can, however, use the precooked variety.

Fresh Spinach Lasagna - Creamette
Creamette Lasagna

Cooking time for regular lasagna noodles only takes a few minutes to par-cook the noodles.

Start with salted water. I used a teaspoon of salt. You may think it’s a lot of salt but these are large noodles.

Once the water is boiling, add your noodles. I used the whole box but in actuality, I only needed about one-half of them. The rest I used for another recipe.

RELATED: Baked Penne Pasta with Spinach and Sun-Dried Tomatoes Recipe

As mentioned above, you will only be par-cooking your noodles for about 8 minutes. No more. No less.

The noodles should have some firm spots still to be cooked through. That is what you want, because they will finish up cooking in the oven later.

For the Lasagna Filling

While you’re waiting for the noodles to cook, you can go ahead and make the filling.

I normally use one 15 ounce container of ricotta cheese, 16 ounces mozzarella, 2 cups (or in my case, 2 large handfuls) of fresh spinach and 2 eggs.

Fresh Spinach Lasagna - heat ricotta and spinach

I believe that the eggs make all the difference. It makes the filling nice and creamy, so don’t pass on this step.

DID YOU KNOW? You can make this recipe vegetarian or meatless by omitting the ground beef. It will still be just as delicious and you won’t even miss the beef!

My tomato sauce of choice is RAO’s Homemade Tomato and Basil Sauce, but you can use any variety of tomato sauce that you like. You will need approximately 24 ounces for this recipe.

How to Assemble Fresh Spinach Lasagna

I like to set up a station with everything I will need to create my lasagna. You can see how hot the noodles are. That’s what you want. Just use tongs to remove the noodles from the water.

Fresh Spinach Lasagna - set up station

Before first putting in the sauce, I spray the baking dish with non-stick spray.

Fresh Spinach Lasagna - sauce first

Next comes the noodles and then the ricotta-spinach mixture.

Fresh Spinach Lasagna - ricotta mixture

Then I add ground beef.

Fresh Spinach Lasagna - ground beef

Top with more sauce, then repeat, noodles, ricotta, and ground beef, etc. until you get to the top of your baking dish.

Fresh Spinach Lasagna - more sauce

When you get to the brim of the baking dish, trim any overhanging noodles with a kitchen shears.

Fresh Spinach Lasagna - trim noodles

Finally, top with mozzarella cheese.

Fresh Spinach Lasagna - top with mozzarella

The baking dish with Fresh Spinach Lasagna gets placed in a preheated 375 degree F oven, with an oversized baking sheet underneath to catch any drippings. Let the Lasagna cook for 50 minutes, or until the cheesy top is lightly browned.

Fresh Spinach Lasagna - baked

Remove it from the oven and let cool for about 10 minutes before serving. Enjoy!

Easy Fresh Spinach Lasagna with Ricotta Cheese | Wisconsin Homemaker
Easy Fresh Spinach Lasagna featured on Wisconsin Homemaker
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5 from 1 vote

Fresh Spinach Lasagna Recipe with Ricotta Cheese

This simple but hearty homemade lasagna recipe, Fresh Spinach Lasagna, uses rich layers of fresh spinach, ricotta cheese, tomato-meat sauce and lots of mozzarella.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Italian
Keyword: 60-minutes-or-less, baked pasta, casserole, noodles recipe, pasta dish, pasta recipe, potluck
Servings: 9 servings
Calories: 650.63kcal
Author: Deborah L Melian

Ingredients

For the Noodles

  • 1 lb Lasagna Noodles regular

For the Filling

  • 16 oz mozzarella cheese shredded
  • 15 oz ricotta cheese
  • 2 large eggs
  • 2 cups fresh spinach
  • 24 oz tomato sauce
  • 2 tsp garlic powder
  • 1.5 lb ground beef
  • 1 cup mushrooms optional
  • nonstick spray

Instructions

For the Noodles

  • Boil the lasagna noodles per instructions on packaging. Be sure to add 2 teaspoons of salt to the water.

For the Filling

  • While the noodles are cooking, make the ricotta mixture.
  • In a bowl, add the ricotta, eggs, spinach, 3 cups of cheese, and garlic powder.
  • Brown the ground beef and set aside.

Assemble the Lasagna

  • Spray the baking dish with non-stick spray.
  • Ladle in a layer of tomato sauce.
  • Add noodles one by one, side by side. If you need to, you can trim them back to fit snugly in baking dish.
  • Spoon ricotta mixture and spread it across the noodles.
  • If you cooked up ground beef, you can sprinkle it on top of the ricotta mixture.
  • To this, add another ladle of tomato sauce and repeat the layers until you either run out of ingredients or you “top” the baking dish.
  • With the final layer, add the two cups of mozzarella generously over your lasagna.
  • Place the baking dish on a cookie sheet to catch the drippings.
  • Bake in a preheated 375 degree F oven for 45-50 minutes or until the cheese is golden brown.
  • Once cooked through, remove from oven and let cool for 10 minutes.
  • Slice and serve. Enjoy!

Nutrition

Serving: 1serving | Calories: 650.63kcal | Carbohydrates: 45.38g | Protein: 38.9g | Fat: 34.41g | Saturated Fat: 16.82g | Cholesterol: 153.96mg | Sodium: 825.59mg | Potassium: 747.22mg | Fiber: 3.06g | Sugar: 5.5g | Vitamin A: 1556.23IU | Vitamin C: 7.39mg | Calcium: 398.42mg | Iron: 3.74mg

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About Deborah L Melian

I am a midwestern wife and mother who loves to share family friendly recipes, along with my two cent's worth on everything home and garden. I live in Wisconsin. You can follow me on FACEBOOK • TWITTER • PINTEREST • INSTAGRAM

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