Aprile's Kitchen

This spinach and ricotta lasagna is a delightful twist on a classic dish, showcasing the richness of homemade pasta sheets layered with creamy ricotta and vibrant spinach. Perfect for a cozy dinner, this recipe combines fresh flavors and comforting textures that will satisfy any pasta lover.

Ingredients:

• homemade pasta (find my homemade pasta recipe HERE)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
• 1 1/2 cup ricotta cheese
• 1 cup grated mozzarella cheese (plus extra for topping)
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups marinara sauce (find my homemade marinara sauce HERE)
• 1 teaspoon Italian seasoning
• Fresh basil leaves for garnish (optional)

Instructions:

1. Split pasta dough into 3 equal parts. Prepare and roll out three homemade pasta sheets. Aim for a thickness of about 1/8 inch. Cut the sheets to fit your baking dish, usually around 9×13 inches. (store bought lasagna pasta can be substituted)
2. Sauté onions in olive oil until translucent, about 5 minutes. Add spinach and cook until wilted.
3. In a large bowl, combine the ricotta cheese, egg, garlic powder, salt, and pepper. Add spinach and onions and mix until combined mozzarella cheese, Parmesan cheese,
4. Preheat your oven to 375°F (190°C).
5. Spread a thin layer of marinara sauce on the bottom of a greased 9×13-inch baking dish.
6. Place a layer of homemade pasta sheets over the sauce, covering it completely.
7. Spread half of the ricotta and spinach filling over the pasta.
8. Add another layer of marinara sauce, followed by a layer of mozzarella cheese and parmesan cheese.
9. Add another layer of pasta.
10. Repeat the layering process with the remaining filling, marinara sauce, and cheese
11. Add the final layer of pasta. Top with marinara sauce
12. Sprinkle additional mozzarella and Parmesan cheese over the top of the final layer of sauce.
13. Bake in the preheated oven for 30 – 40 minutes, or until the cheese is bubbly and golden.
14. Allow the lasagna to cool for about 10 minutes before slicing. Garnish with fresh basil leaves if desired, and serve warm.

Tips:

• For a heartier lasagna, you can add cooked ground meat or sautéed mushrooms to the filling.
• This lasagna can be made ahead of time and refrigerated or frozen for later use. Just adjust the baking time accordingly if baking from cold or frozen. Enjoy!