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Spinach Lasagna Recipe: Quick & Easy

Updated on October 16, 2007

Prep in 15 Minutes!

Although it takes an hour in the oven, you can prep it 15 minutes, as long as you have all the ingredients on hand. This recipe is perfect for the busy cook. You can put it in the oven, then help the kids with homework or watch the news while it bakes.

Another alternative is to bake it on the weekend, then reheat it on the day you want to serve it for dinner. Lasagna tends to taste better the next day!

Ingredients:

  • 9 No-Cook Lasagna Noodles
  • 1 medium onion, chopped
  • 3 cloves garlic, crushed
  • 4 ounces sliced mushrooms
  • 15 ounces ricotta cheese

  • 1 1/2 jars marinara sauce
  • 8 ounces frozen spinach
  • 12 ounces shredded mozzarella
  • basil, oregano, salt, and pepper, to taste

Directions:

  1. Preheat oven to 375°.

  2. Saute onions, mushroom, and garlic over medium heat. Use a bit of water to avoid pan sticking.
  3. Stir in spices, salt & pepper, and spinach.
  4. While the spinach mixture cooks, cover bottom of the lasanga pan with marinara sauce. Place three lasanga sheets on top of the marinara.
  5. Remove spinach mixture from heat and stir in the ricotta (right in the pan).
  6. Spread half of ricotta mixture on top of lasanga noodles.

  7. Sprinkle 1/3 of shredded cheese over ricotta mixture.
  8. Repeat layers, ending with marinara and cheese one top.
  9. Stand two toothpicks in lasagna, cover with foil.
  10. Bake for 50 minutes, covered. Then, remove foil and continue baking for 10 minutes.
  11. Allow lasagna to stand for at least 15 minutes before serving.

Click thumbnail to view full-size

If you have fresh spinach on hand, omit frozen spinach. Instead, layer fresh spinach on top of ricotta mixture.

The toothpicks keep the foil from collapsing on top of the lasagna while baking, keeping the cheese on the lasanga instead of attaching to the foil.

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    • profile image

      Kate 6 years ago

      This is an awesome recipe, kids love it, and by substituting the cheese with extral light philly and just using 100g of Bega So Extra Light grated cheese, it also fits in with my Weight Watchers points! YAY. Thanks for such a tasty dish - I've made it loads, even before the WW thing!!

    • Stacie Naczelnik profile image
      Author

      Stacie Naczelnik 9 years ago from Seattle

      I'm glad you all like the pics!

    • jamestedmondson profile image

      jamestedmondson 9 years ago from San Francisco

      The pic tutorial is brilliant! I love the pictures of the clocks!

    • Bob Ewing profile image

      Bob Ewing 9 years ago from New Brunswick

      It looks very tasty.

    • cgull8m profile image

      cgull8m 9 years ago from North Carolina

      I agree with them the last few pictures sums it up a great meal. Fabulous.

    • livelonger profile image

      Jason Menayan 9 years ago from San Francisco

      Mouthwatering!

    • Patty Inglish, MS profile image

      Patty Inglish 9 years ago from North America

      Great instructions!

    • Isabella Snow profile image

      Isabella Snow 9 years ago

      I love this - a pic tutorial. Very cool.