Sun-Dried Tomato & Spinach Lasagna

Discover a unique twist on classic lasagna with our Sun-Dried Tomato & Spinach Lasagna, a delightful fusion of rich flavors, perfect for family dinners or special occasions.

Prep time: 20 minutes
Cook time: 35 minutes
Serves: 6

Ingredients

8 uncooked lasagna noodles

1 tbsp olive oil

1 cup sun-dried tomatoes, chopped

2 cloves garlic, minced

1 cup fresh spinach leaves

1 cup ricotta cheese

1 egg

2 cups mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

2 cups marinara sauce

1/2 tsp dried oregano

1/2 tsp dried basil

Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).

2. Cook the lasagna noodles according to package instructions; drain and set aside.

3. In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then add sun-dried tomatoes and spinach. Cook until spinach is wilted.

4. In a bowl, mix ricotta cheese, egg, oregano, basil, salt, and pepper.

5. Spread a thin layer of marinara sauce at the bottom of a 9x13 inch baking dish.

6. Arrange a layer of noodles over the sauce. Spread half of the ricotta mixture over the noodles, then half of the sun-dried tomato and spinach mixture. Sprinkle with mozzarella and Parmesan.

7. Repeat layers, finishing with noodles and sauce. Top with remaining mozzarella and Parmesan cheese.

8. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes or until cheese is golden and bubbly.

9. Let it cool for 10 minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat individual servings in the microwave for 2-3 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.