Weeknight Spinach Lasagna
Why we love it:
- 2 packages Frozen Chopped Spinach (ideally thawed)
- 2 teaspoons Kosher Salt (divided)
- 1 28-ounce can Crushed Tomatoes
- 1 teaspoon Dried Oregano
- 1 teaspoon Garlic Powder
- 1⁄4 teaspoon Red Pepper Flakes
- 15 ounces Ricotta Cheese
- 6 ounces Mozzarella (shredded) (divided)
- 1 Egg
- 1⁄4 teaspoon Nutmeg (freshly grated)
- 1 Lemon (zest)
- 1 package No-Boil Lasagna Noodles
1. PREHEAT OVEN TO 350 DEGREES
Defrost spinach as much as possible, if needed run under warm water in a colander. Squeeze out the water and place in a bowl. Toss with a pinch of salt.
To the can of tomatoes, add the oregano, garlic powder, red pepper flakes, about ½ of the salt (1 teaspoon or so), and a ½ cup of water. Taste the sauce, you might prefer another ½ teaspoon or so of salt.
Meanwhile, in a small bowl stir together the ricotta, ⅔ of the total mozzarella, the egg, nutmeg, and zest in the lemon. Add a pinch of salt. Stir to combine.
*The no-boil noodles will expand in the pan as they bake so it’s ok to leave about a ½” border around the edge without noodles and to have other gaps here and there. Don’t overthink it!*
Using an 8 x 8 or 9 x 13-inch pan, layer the lasagna. Start with a thin layer of sauce. Then layer the noodles, more sauce, ½ of the ricotta mixture, and ½ of the spinach. Add another layer of noodles, the rest of the spinach, the rest of the ricotta, and all but about a ½ cup of sauce. Top with noodles. Spread the reserved sauce over top of the noodles and sprinkle on the rest of the shredded mozzarella cheese.
Cover with foil and place in the oven for about 20 minutes.
Remove foil and bake for another 15 - 20 minutes or until the noodles are tender and the cheese is bubbly and browned.
Ideally, let it cool for about 5 - 10 minutes before slicing and serving.