Indulge in a culinary delight that will transport your taste buds straight to Italy with our Creamy Tomato Lasagna Florentine! This rich and flavorful dish combines layers of perfectly cooked lasagna noodles, creamy ricotta, fresh spinach, and gooey mozzarella, all enveloped in a luscious marinara sauce. Perfect for family dinners or impressing guests, this recipe is not just a meal; it's an experience. With just over an hour of prep and bake time, you can serve up a hearty, mouthwatering lasagna that will have everyone coming back for seconds. Ready to dive into the layers of deliciousness? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups marinara sauce
- 2 cups fresh spinach
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your lasagna cooks evenly and thoroughly.
- In a large pot of boiling salted water, cook the lasagna noodles according to the package instructions until al dente. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
- In a mixing bowl, combine the ricotta cheese, egg, Italian seasoning, and a pinch of salt and pepper. Mix until smooth and well combined. This will be your creamy filling.
- In a separate bowl, mix the fresh spinach with a little salt and pepper. You can use raw spinach or sauté it lightly in a pan for a couple of minutes until wilted if you prefer a softer texture.
- Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish to prevent sticking.
- Layer three lasagna noodles over the sauce in the baking dish. Spread half of the ricotta mixture over the noodles, followed by half of the spinach, and then sprinkle with a third of the mozzarella cheese.
- Repeat the layering process: add three more lasagna noodles, the remaining ricotta mixture, the remaining spinach, and another third of the mozzarella cheese.
- Top with the final three lasagna noodles, the remaining marinara sauce, and the rest of the mozzarella cheese. Finish by sprinkling the grated Parmesan cheese evenly over the top.
- Cover the baking dish with aluminum foil, making sure it does not touch the cheese. This will help the lasagna cook evenly without burning the top.
- Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the lasagna from the oven and let it rest for about 10-15 minutes before slicing. This will help the layers set and make serving easier.
- Serve warm, garnished with additional grated Parmesan cheese or fresh basil if desired. Enjoy your Creamy Tomato Lasagna Florentine!
Tips
- Prep Ahead: To save time, prepare your ricotta filling and spinach mixture a day in advance. Just store them in the refrigerator until you're ready to assemble the lasagna.
- Noodle Choices: Opt for no-boil lasagna noodles for an even quicker assembly. They’ll absorb moisture from the sauce while baking, resulting in a tender lasagna.
- Cheese Variations: Feel free to mix up the cheeses! Adding a layer of goat cheese or using a blend of mozzarella and provolone can enhance the flavor profile.
- Add Veggies: Want to sneak in more vegetables? Layer in some sautéed mushrooms or zucchini for added nutrition and flavor.
- Resting Time: Allow your lasagna to rest for 10-15 minutes after baking. This helps the layers set, making it easier to slice and serve without falling apart.
- Garnish for Presentation: Elevate your dish with a sprinkle of fresh basil or additional grated Parmesan just before serving for a beautiful finish.
- Make it Your Own: Experiment with different herbs and spices in the ricotta mixture to customize the flavor to your liking. A dash of red pepper flakes can add a nice kick!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 85mg
