Spinach Cheese Pasta Bake (Print Version)
# Ingredients:
→ Base & Sauce
01 -
Fresh lasagna sheets, 9 ounces (around 250g) - they really take this dish to another level!
02 -
Homemade or store-bought marinara sauce, 3 heaping cups
→ The Heart of the Filling
03 -
Thawed frozen spinach, 17 ounces (roughly 2 packed cups after draining)
04 -
Smooth ricotta cheese, 24 ounces
05 -
Parmesan cheese, freshly grated, 5 ounces - skip the container stuff for best flavor!
06 -
Mozzarella cheese, 9 ounces - either in block form or pre-shredded will do the trick
# Instructions:
01 -
Start by dealing with the cheese and veggies. Got fresh mozzarella? Cut it up and pop it on some paper towels to soak up extra water. Next, get that frozen spinach thawed out. In a rush? A quick boil works great. Remember to squeeze out all the water using a strainer afterward.
02 -
Mix your drained spinach, ricotta, and about three-quarters of your parmesan in a big bowl. Throw in some salt and pepper to taste. Give it a quick try to make sure the seasoning's right for you.
03 -
Turn your oven to 400°F (200°C). Need to cook those lasagna sheets? Follow what the box says. Put about 1/2 cup of your sauce on the bottom of your dish to start things off.
04 -
Now comes the fun part! Put down your pasta, spread 1/2 cup sauce, add a quarter of your spinach mix, and sprinkle some mozzarella (about a fifth of what you've got). Do this whole thing four times, making sure everything's even.
05 -
For the top, lay down your last pasta sheets, pour over the rest of your sauce, and top with your leftover cheeses. Bake for 25-30 minutes until the cheese bubbles and the edges turn golden brown. Let it sit for 10 minutes before adding some basil and serving it up.
# Notes:
01 -
Want a twist? Try using fresh spinach that's been cooked down and drained well
02 -
Short on time? You can put this together the night before and keep it in the fridge
03 -
Don't rush the baking process - those crispy edges add amazing flavor!