Spinach Lasagne Recipe

Heat 2 tbs olive oil in a medium saucepan over medium heat. Add diced onion and cook, stirring occasionally, until soft and translucent, about 5–7 minutes.

Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Stir in tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes, dried oregano, dried basil, sugar (if using), 1 tsp salt and 1/2 tsp black pepper. Stir to combine.

Bring to a gentle simmer, reduce heat to low and simmer uncovered 15–20 minutes, stirring occasionally, until slightly thickened.

Remove from heat and stir in 2 tbs chopped fresh parsley. Taste and adjust seasoning. Keep warm until assembly.

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish with 1 tbs olive oil.

Thaw frozen spinach and squeeze out as much liquid as possible using a clean towel or cheesecloth; you should have roughly 1 to 1 1/2 cups of packed spinach.

In a medium bowl, combine 2 cups ricotta cheese, drained spinach, 1 large egg, 1 tsp salt, 1 tsp black pepper and 1 tsp nutmeg (optional). Mix until uniform.

Fold in 3 tbs grated Parmesan into the ricotta-spinach mixture.

Reserve 1 cup shredded mozzarella for topping; stir the remaining 1 cup mozzarella into the ricotta-spinach mixture if you prefer a cheesier interior (optional).

Spread about 1 cup of the warm herbed marinara evenly over the bottom of the prepared 9x13 baking dish.

Place a single layer of 3 lasagne noodles over the sauce (overlap slightly if necessary).

Spoon and spread half of the spinach-ricotta filling over the noodles in an even layer (about half the mixture).

Spoon 3/4 cup marinara over the filling and spread lightly.

Add another layer of 3 lasagne noodles, then the remaining spinach-ricotta filling, followed by another 3/4 cup marinara.

Place the final layer of 3 lasagne noodles on top, spread remaining marinara over the top layer, then sprinkle the reserved 1 cup shredded mozzarella evenly, and finish with 2 tbs extra grated Parmesan.

Cover the dish tightly with foil and bake in the preheated oven 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbling and slightly golden.

Let lasagne rest 10 minutes before slicing. Garnish with 1 tbs chopped fresh basil or parsley.

While the lasagne is baking (during the last 12–15 minutes), prepare the garlic butter: in a small bowl mix 4 tbs softened butter, 2 minced garlic cloves, 1 tbs chopped fresh parsley and 1/4 tsp salt until evenly combined.

Slice baguette in half lengthwise. Spread the garlic butter evenly across cut surfaces.

Place the baguette on a baking sheet and bake in the oven (alongside the lasagne during the uncovered final bake) for 8–10 minutes, or until the butter melts and the edges are golden. For crispier top, broil 1–2 minutes—watch closely to avoid burning.

Remove from oven, slice into serving pieces and keep warm until plating.

Cut the rested lasagne into 8 equal portions. Serve each portion with one or two slices of warm garlic baguette and an extra spoonful of herbed marinara on the side if desired.

Optional: sprinkle additional grated Parmesan and a small sprig of fresh basil or parsley over each serving.