Spinach Lasagna
If you’re looking for a dish that combines comfort, rich flavor, and a homemade touch, this spinach lasagna is a wonderful choice. Layers of pasta embrace a creamy, flavorful filling, while the tomato sauce adds a fresh, juicy element that takes every bite to the next level.
Ingredients
For the filling
- 450 grams cottage cheese
- 250 grams ricotta cheese
- 2 Tbsp unsalted butter
- 600 grams spinach leaves
- 1 tsp basil pesto
- 60 grams parmesan cheese grated
- 400 grams mozzarella cheese coarsely grated
- 500 grams no-boil lasagna sheets
- Salt pepper, and nutmeg
For the tomato sauce
- 800 grams canned tomatoes finely chopped
- 2 Tbsp olive oil
- 2 garlic cloves
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Place the cottage cheese and ricotta cheese in a blender and blend until smooth and creamy. Set aside.
- Place all the ingredients for the tomato sauce in a blender and blend. Set aside.
- Melt the butter in a large frying pan. Add the spinach leaves and cook until wilted and most of their liquid has evaporated. Season with salt, pepper, and nutmeg.
- Remove from the heat and add the cottage cheese mixture and Parmesan. Stir well and divide the mixture into 4 portions.
To assemble the lasagna
- Spread ¾ cup of tomato sauce over the bottom of the dish.
- Place 4 lasagna sheets on top.
- Add ¼ of the spinach mixture.
- Add ¾ cup of tomato sauce.
- Add a handful of grated mozzarella.
- Repeat the process three more times in the same order: lasagna sheets, spinach, tomato sauce, and mozzarella. Finish with 4 lasagna sheets, cover them with ¾ cup of tomato sauce and grated mozzarella. If desired, add a few fresh basil leaves.
- Cover the dish with aluminum foil, making sure it does not touch the cheese, and bake for 40 minutes at 190°C (375°F) in a fan oven. Remove the foil and continue baking for another 15–20 minutes.
- Let the lasagna rest for 15 minutes before serving.