Lasagna with Spinach

Lasagna with Spinach

From The Proctor Silex Test Kitchen

Added by Laurie


  • 1 container (15 ounces) ricotta cheese 
  • 6 ounces frozen chopped spinach, defrosted and squeezed dry 
  • 1/2 cup grated parmesan cheese 
  • 3 tablespoons chopped fresh basil 
  • 1 clove garlic, minced  
  • 3/4 teaspoon dried oregano leaves 
  • 1 3/4 cups prepared marinara sauce  
  • 6 pieces oven-ready lasagna sheets 
  • 12 (1/4-inch-thick slices) fresh mozzarella 
  • Sliced fresh basil leaves, for garnish 


  1. Preheat toaster oven to 350°F. Spray an 8x8-inch baking dish with nonstick cooking spray. 
  2. In a medium bowl, stir together ricotta, spinach, parmesan cheese, basil, garlic, and oregano. Set aside. 
  3. Spread ½ cup tomato sauce in bottom of baking dish. 
  4. Place 2 oven-ready lasagna sheets on bottom of baking dish.  
  5. Spread ½ of the ricotta mixture over lasagna sheets. Top with ½ cup marinara sauce and 4 slices mozzarella. 
  6. Repeat layers ending with last 2 lasagna sheets. Top with ¾ cup marinara sauce and remaining 4 slices mozzarella. 
  7. Bake for 40 to 45 minutes until sauce is bubbling. Remove foil and return to toaster oven for about 15 minutes or until mozzarella is melted. 
  8. Sprinkle with sliced fresh basil before serving. 

Serves: 4 

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