Easy Vegetarian Lasagna with Spinach
You don’t need to precook the noodles in this dish. This recipe feeds a crowd, so make it for a family gathering or potluck dinner. Serve with green salad.
Serves: 10Hands-on: 25 minutesTotal: 1 hour 15 minutesDifficulty: Easy
- 28 oz. fat-free ricotta
- 10 oz. frozen cut spinach, defrosted and drained
- 1 large egg
- 1⁄2 cup shredded part-skim mozzarella
- 8 cups (about 2 jars) marinara sauce
- 1⁄2 lb. uncooked gluten-free lasagna noodles
- Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish or large casserole dish with nonstick cooking spray or olive oil.
- In a medium bowl, mix the ricotta, spinach, egg, and mozzarella .
- Ladle a quarter of the marinara sauce along the bottom of the casserole dish; the bottom should be thoroughly covered in sauce. Add a single layer of lasagna noodles on top of the sauce, breaking the noodles to fit if necessary.
- Ladle an additional quarter of the sauce over the noodles, covering all of the noodles. Top with half of the cheese mixture, pressing firmly with the back of a spoon to smooth. Add a single layer of lasagna noodles on top of the cheese, breaking the noodles if necessary.
- Ladle another quarter of the sauce on top of the noodles, and top with the remaining cheese. Press another layer of noodles onto the cheese and top with the remaining sauce. Make sure the noodles are entirely covered in sauce.
- Place a large sheet of foil over the lasagna and bake for 40 to 50 minutes until the sauce is bubbly and the noodles are cooked through. Remove the casserole from the oven and allow it to cool for 10–15 minutes before serving.