Who doesn't like lasagna? This recipe mixes the best of Italian food with a vegetarian diet. Try it!1
Lasagna has never been as healthy as with this recipe. Spinach is the star of this dish, in addition to its delicious flavor combined with cheese, it is excessively nutritious, it contains a large amount of vitamins and antioxidants. The best thing about this recipe is that it is simple even though it takes some time, this spinach lasagna is delicious.
- 1 box lasagna noodles
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon of dried oregano
- 2 packages frozen spinach, thawed and drained of excess liquid
- 3 cup of ricotta
- 1 large egg
- 1/2 cup of Parmesan
- 1/2 teaspoon of ground cinnamon
- 3 cup of mozzarella
- 2 cup of marinara
- Kosher salt
- Freshly ground black pepper
- Freshly chopped parsley, for garnish
- Preheat oven to 350ºF.
- Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente and then drain.
- In a large skillet over medium heat, heat oil.
- Add onion and garlic and season with salt, pepper, and oregano. Stir in thawed and drained frozen spinach until completely combined.
- In a large bowl, stir together ricotta, egg, and Parmesan and season with cinnamon, salt, and pepper.
- In a large baking dish, layer 5 lasagna noodles so they’re slightly overlapping. Spoon over a thin layer of marinara and top with a layer of spinach mixture and ricotta mixture. Sprinkle with a layer of mozzarella. Repeat, ending with mozzarella.
- Cover with foil and bake 45 minutes.
- After that, remove foil and continue baking 15 minutes more.
- Let cool 10 minutes, then garnish with parsley, slice, and serve.