Spinach Lasagna

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I will skip the pleasantries and get right into it. Below is super simple but tasty recipe for spinach lasagna. Add in chicken or mushrooms for extra substance.
  • ½ lb Lasagna Noodles (Takes approx. 10 noodles)
  • 1 lb Ricotta
  • 1 c Monterey Jack
  • ½ c Grated Parmesan
  • 20 oz. Frozen Spinach, thawed and drained (a 16 oz bag will work too)
  • Sauce of choice
  • Cover bottom of lasagna pan with 1/3 of the sauce. Arrange layer of uncooked noodles on bottom.
  • Cover with second 1/3 of the sauce.
  • Combine ricotta, parmesan and spinach and spoon ½ of the mixture over the noodles.
  • Put a second layer of noodles over the cheese mixture, then the rest of the cheese mixture.
  • Cover with the remaining sauce.
  • Top with the Monterey Jack & cover with foil (domed so that the cheese doesn’t stick to the top)
  • Bake 45 Minutes at 375 degrees.
  • Remove foil and bake 20 minutes more.
Allow to set for just a few before cutting to serve & enjoy!
Sorry for the old photo, maybe I’ll add a new one someday. The recipe is a fav of mine and the kids, so 🤷‍♀️
Amanda Hearn
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