Homemade 10-Minute Spinach Lasagna
- Yield 6
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
Homemade 10-Minute Spinach Lasagna is a pasta recipe on Avoteb. The yield on the card is 6. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 3 cups (or 1 24-ounce jar) marinara sauce, homemade or store-bought
- 9 no-boil lasagna noodles (you may not use the entire package)
- 1 (15 ounce) container ricotta cheese (or cottage cheese)
- 2 cups shredded Mozzarella cheese
- 2 cups chopped fresh spinach leaves, loosely packed
- 3/4 cup roughly-chopped fresh basil leaves, loosely packed and divided
- 1/3 cup freshly-grated Parmesan cheese
Method
Warm oven to 350°F.
In an 8×8-inch or 9×9-inch baking dish, spread 3/4 cup of marinara sauce evenly across the bottom of the pan. Layer 3 lasagna noodles in an even layer, followed by half of the ricotta cheese, 1 cup of Mozzarella, 1 cup spinach and 1/4 cup fresh basil. Repeat with a second layer of marinara, noodles, ricotta, Mozzarella, spinach and basil. Then finish with a final layer of marinara, noodles, marinara and Mozzarella.
Lid pan with aluminum foil and bake for 20 minutes. Lift the foil and bake for an additional 10-15 minutes until the cheese is melted and begins to brown around the edges.
Lift and set on a cooling rack. Scatter with Parmesan cheese and the remaining fresh basil. Plate warm.
