Our hearty and mouthwatering Spinach Lasagna is made with fresh spinach and freshly grated Parmesan cheese. Chef’s tips: be sure to drain the spinach thoroughly before using. You can also substitute any marinara sauce instead of making homemade.
Saute onion and garlic in olive oil. Add other ingredients and simmer for half an hour.
Wash and trim spinach. Steam 1 bag at a time briefly, until wilted. Drain very well, or lasagna will be too juicy. Cook lasagna noodles and drain. Add 1 to 2 tablespoons parsley to each pound of ricotta cheese and mix well. Assemble layers in a 14x10-inch buttered baking dish in this order: 3 lasagna noodles ½ of the spinach 1 pound ricotta cheese ⅓ of the Parmesan cheese ½ pound mozzarella cheese slices ½ of sauce Repeat, using an extra noodle if needed. Top with remaining Parmesan cheese. Bake at 375 degrees F for 35 to 40 minutes.