The Only Spinach Lasagna Recipe You'll Ever Need

Gather the ingredients. The Spruce / Diana Chistruga Heat the oven to 350 F. Lightly grease a 9-by-13-by-2-inch baking dish or lasagna pan. The Spruce / Diana Chistruga In a medium bowl, combine the ricotta cheese with half of the drained and squeezed spinach, half of the grated Parmesan cheese, the egg, garlic powder, and salt. Mix to blend well. The Spruce / Diana Chistruga Mix the remaining half of the drained spinach with the marinara sauce. The Spruce / Diana Chistruga Spread about 1/2 to 1 cup of the marinara-spinach mixture over the bottom of the baking dish, just enough to coat the bottom. The Spruce / Diana Chistruga Top with a layer of noodles. The Spruce / Diana Chistruga Top the noodle layer with about 3/4 cup of the marinara; spread over the noodles. The Spruce / Diana Chistruga With a small spoon, put about one-third of the ricotta mixture over the sauce layer, spacing evenly in small dollops, then sprinkle with about one-quarter of the mozzarella cheese. The Spruce / Diana Chistruga Repeat, making two more layers of the noodles, sauce, ricotta mixture, and mozzarella. The Spruce / Diana Chistruga Top with another layer of noodles, the rest of the sauce, shredded mozzarella, and the remaining half of the grated Parmesan cheese. The Spruce / Diana Chistruga Grease a sheet of foil large enough to fit over the lasagna. Cover the lasagna tightly with the foil, greased side down. If your baking pan is very full, place a foil-lined baking sheet on a lower rack to catch spills. The Spruce / Diana Chistruga Bake the lasagna for about 45 minutes, or until very hot and you can see it is beginning to bubble. The Spruce / Diana Chistruga Remove the foil and bake for 20 to 30 minutes longer, until very hot and cheese has melted. The Spruce / Diana Chistruga