This recipe is a spin on a classic lasagna, using whole wheat noodles for a slightly healthier and more flavorful twist. I love this recipe because it's packed with nutrients from the spinach, creating a hearty, satisfying meal perfect for a weeknight dinner or a special occasion. I first made this when a friend needed a comforting meal after a rough break-up. Sometimes simple things do wonders!
The combination of whole wheat lasagna, creamy ricotta, and earthy spinach creates a lasagna that's both delicious and nutritious. It's a simple recipe that’s easy to customize to your preferences. Feel free to add different vegetables or cheeses to make it your own. Don't be afraid to experiment with spices, too!
Required Equipments
- 9x13 inch baking dish
- large saucepan
- colander
- mixing bowls (large and medium)
- wooden spoon
- measuring cups and spoons
Wheat-and-Spinach-Lasagna
A healthier, more flavorful take on a classic lasagna. This recipe combines whole wheat noodles, creamy ricotta, and earthy spinach for a comforting and delicious meal.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 30 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). This is crucial for ensuring the lasagna cooks evenly and gets beautifully browned on top.
- Bring a large pot of salted water to a boil. Once boiling, add the whole wheat lasagna noodles and cook according to package directions until al dente. They should still have a little bite to them – don't overcook! Immediately drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
- While the noodles cook, prepare the spinach mixture. In a large saucepan, wilt the spinach over medium heat with a splash of olive oil (just enough to coat the bottom). Once wilted, set aside to cool and drain off any excess liquid using a colander. You might want to squeeze out some of the water to prevent a soggy lasagna. Don't be shy!
- In a large mixing bowl, combine the ricotta cheese, egg, parmesan cheese, garlic powder, salt, and pepper. Mix well with a wooden spoon until everything is thoroughly combined and creamy.
- Now comes the fun part: assembling the lasagna! Spread a thin layer of the ricotta mixture in the bottom of your 9x13 inch baking dish. Top this with a layer of cooked lasagna noodles. Then, spread half of the wilted spinach over the noodles.
- Spoon half of the remaining ricotta mixture over the spinach, followed by another layer of noodles. Repeat the layering process: remaining spinach, remaining ricotta mixture, and then finally the top layer of lasagna noodles.
- In a medium bowl, whisk together the marinara sauce and mozzarella cheese. Pour evenly over the top layer of noodles. Sprinkle any remaining parmesan cheese over the mozzarella.
- Cover the baking dish tightly with aluminum foil. This helps it to bake evenly and prevents the top from drying out, before placing it in the preheated oven.
- Bake for 30 minutes with the foil on. Then, carefully remove the foil and continue baking for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown. Watch it closely so it doesn't burn!
- Remove from the oven and let the lasagna rest for at least 10-15 minutes before slicing and serving. This allows the lasagna to set and makes it easier to serve without a complete mess. Trust me on this one!
📝 Notes
- Make sure to squeeze out as much water as possible from the wilted spinach to prevent a soggy lasagna.
- If you like a spicier lasagna, add a pinch of red pepper flakes to the ricotta mixture.
- Feel free to add other vegetables, such as mushrooms, zucchini, or bell peppers, to the lasagna.
- This recipe is easily doubled or tripled to feed a larger crowd. Adjust baking time accordingly!
🍎 Nutrition
Calories: 450kcal
Protein: 25g
Fat: 20g
Carbohydrates: 60g
Fiber: 8g
Calcium: 470mg
