Ingredients:
9 lasagna noodles
2 cups fresh spinach, chopped
2 cups ricotta cheese
1 egg
1/4 cup grated parmesan cheese
3 cups marinara sauce
1 cup shredded mozzarella cheese
2 tablespoons olive oil
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F.
Cook the lasagna noodles according to package directions until al dente.
Drain the cooked noodles, and rinse them under cold water to prevent sticking.
In a large bowl, combine the chopped spinach, ricotta cheese, egg, grated parmesan cheese, salt, and pepper.
Stir well to combine the ingredients into a smooth and creamy mixture.
In a large baking dish, spread a layer of marinara sauce on the bottom of the dish.
Place three cooked lasagna noodles on top of the sauce in a single layer.
Spread a layer of the spinach and ricotta mixture over the noodles.
Repeat the layers of marinara sauce, lasagna noodles, and spinach and ricotta mixture until all of the ingredients are used up.
Top the lasagna with a final layer of marinara sauce, and sprinkle the shredded mozzarella cheese over the top.
Drizzle the olive oil over the cheese.
Cover the baking dish with aluminum foil, and bake the lasagna in the preheated oven for 30 minutes.
Remove the foil from the baking dish, and continue baking the lasagna for an additional 15-20 minutes, or until the cheese is melted and lightly browned.
Let the lasagna cool for a few minutes before slicing and serving.
Serve the vegetarian lasagna with spinach and ricotta hot, as a delicious and healthy dinner idea.
Enjoy your flavorful and nutritious vegetarian lasagna with spinach and ricotta!