Spinach Lasagna
A wholesome vegetarian lasagna layered with spinach, ricotta, and tomato sauce. This high-protein, meat-free bake is creamy, comforting, and loaded with greens, ideal for a nourishing family dinner.
Preparation
1
Preheat the oven to 190C (375F).
2
Heat the olive oil in a large pan and cook the onion and garlic for 3 minutes.
3
Add the spinach and cook until wilted, then remove from the heat and drain any excess liquid.
4
In a bowl, combine the ricotta, egg, cooked spinach, half the mozzarella, and a pinch of nutmeg.
5
In a separate bowl, mix the chopped tomatoes with the tomato paste, oregano, salt, and pepper.
6
Spread a thin layer of tomato sauce in a baking dish, then add a layer of lasagna sheets.
7
Alternate layers of spinach-ricotta mixture, tomato sauce, and pasta sheets, finishing with sauce.
8
Top with the remaining mozzarella and Parmesan.
9
Bake for 35 minutes until golden and bubbling. Rest for 10 minutes before slicing.
Nutrational Values per serving
139
kcal
8g
protein
14g
carbs
6g
fat