Pasta, Stir Fry & Side Dishes

Weeknight Spinach Ricotta Lasagna

2 large eggs
1-475 g container ricotta cheese
2 cups (500 mL) mozzarella cheese, grated
1 tsp (5 mL) salt
½ tsp (2 mL) ground black pepper
3/4 cup (175 mL) fresh basil, roughly chopped
1-650 mL jar marinara sauce
9 oven-ready lasagna noodles
2 cups (500 mL) loosely packed baby spinach leaves, chopped
1/3 cup (80 mL) Parmesan cheese, grated


Adjust oven rack to middle position and heat oven to 350°F (180°C).

In a medium bowl, beat eggs until combined. Add ricotta cheese, 1 cup mozzarella cheese, salt, pepper, and ½ cup basil and mix to combine. Set aside.

In a 9×9-inch baking dish, cover 2/3 cups marinara sauce evenly across the bottom. Top with 3 lasagna noodles, breaking in half and overlapping slightly to fit in dish as needed. Spread half of the ricotta mixture evenly over noodles and top evenly with 1 cup spinach. Repeat with a second layer of marinara, noodles, remaining ricotta mixture and spinach. Finish with a layer of marinara and noodles. Top evenly with remaining 1 cup mozzarella and Parmesan cheese.

Cover dish tightly with aluminum foil and bake until bubbling around edges, about 20 minutes. Discard foil and continue to bake for an additional 10 to 15 minutes or until cheese is melted and begins to brown around the edges. Cool on wire rack for 15 minutes. Sprinkle with remaining ¼ cup basil before serving.

Serves 8

Nutrients per serving:
Calories 381
Fat 22 g
Carbohydrate 22 g
Fibre 2 g
Protein 26.5 g
Sodium 1219 mg