Spinach and Tomato Lasagna Bake

About this recipe

This scrumptious spinach and tomato lasagna bake combines cheesy layers with a rich tomato sauce, providing a comforting meal perfect for any night of the week. Loaded with spinach and creamy ricotta, it's both nutritious and satisfying, making it an ideal dish for families and gatherings.

Ingredients

• 9 lasagna noodles
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 28 ounces crushed tomatoes
• 14.5 ounces diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 10 ounces frozen chopped spinach, thawed and drained
• 1 cup part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cups shredded part-skim mozzarella cheese

Directions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Cook the lasagna noodles according to package instructions, then drain and set aside.

3. 3

   Heat olive oil in a large saucepan over medium heat. Add onion and garlic, sautéing until softened, about 5 minutes.

4. 4

   Stir in crushed tomatoes, diced tomatoes, basil, oregano, salt, pepper, and red pepper flakes. Simmer for 10 minutes.

5. 5

   Combine spinach, ricotta, and Parmesan in a bowl. Stir until well mixed.

6. 6

   Spread 1 cup of tomato sauce in a 9x13 inch baking dish. Place 3 noodles on top, then spread 1/3 of the spinach mixture and 1/3 of the mozzarella. Repeat twice, finishing with mozzarella.

7. 7

   Cover with foil, bake for 25 minutes, then remove foil and bake for another 25 minutes until bubbly.

8. 8

   Allow to cool for 10 minutes before serving.