Cheesy Spinach Layers (Print Version)
# Ingredients:
→ Base & Sauce
01 -
Soft lasagna sheets, about 250g (9 oz) - they really elevate the dish!
02 -
A heaping 3 cups of your go-to marinara sauce
→ The Heart of the Filling
03 -
17 oz frozen spinach, which gives you roughly 2 packed cups after thawing
04 -
24 oz of smooth and luscious ricotta
05 -
5 oz of parmesan cheese, freshly grated - trust me, it's worth the effort
06 -
About 9 oz of mozzarella cheese, shredded or fresh - both are delicious
# Instructions:
01 -
Start by slicing fresh mozzarella, if that's what you're using, and lay it on paper towels to absorb the extra moisture. If the spinach is frozen, get it thawed quickly by boiling it briefly, then press out all the water with a colander.
02 -
Combine the thawed spinach, creamy ricotta, and most of the parmesan in a big bowl, leaving some parmesan aside for later. Add salt and black pepper to taste, and don’t be shy about sampling it!
03 -
Set your oven to 400°F (200°C). If you're working with dry lasagna sheets, cook them just enough as per the instructions on the box. For the base, spread about 1/2 cup of marinara sauce at the bottom of your baking pan.
04 -
Now, let the fun begin! Start with a layer of lasagna sheets, followed by 1/2 cup of marinara, a quarter of the spinach-ricotta mixture, and a sprinkle of mozzarella (roughly a fifth of your total). Keep building the layers this way, until you've completed four layers.
05 -
For the top, lay down your last sheets, spread the rest of the marinara sauce, and finish with mozzarella and the reserved parmesan. Bake it for about 25-30 minutes until it’s bubbling and golden around the edges. After pulling it out, let it cool for 10 minutes before adding fresh basil and serving.
# Notes:
01 -
You can swap out frozen spinach for fresh - just cook it down and drain it thoroughly!
02 -
Want to save time on the day of serving? Build the layers a day in advance and store it in the fridge!
03 -
Don’t miss out on those crispy golden corners. Let it bake fully!