Description
This veggie lasagna recipe features tender pasta, rich marinara, and creamy cheeses swirled with vibrant green spinach pesto, offering a hearty and healthy meal. Its unique marbled presentation makes it a standout for family dinners, combining crispy edges with a creamy center.
Ingredients
Scale
- 9–12 sheets lasagna noodles, oven-ready or classic
- 15 oz (425 g) whole milk ricotta cheese, divided
- 24 oz (680 g) marinara sauce
- 5 oz (140 g) fresh baby spinach
- 0.25 cup (60 ml) basil pesto, prepared
- 2 cups (225 g) shredded mozzarella cheese
- 0.5 cup (50 g) grated Parmesan cheese
- 1 large egg
- 1 small yellow onion, diced (about 0.5 cup)
- 3 cloves garlic, minced
- a pinch of salt
- a dash of black pepper
Instructions
- Prep Spinach Pesto Mixture: Quickly wilt 5 oz (140 g) fresh baby spinach in a pan over medium heat for 1-2 minutes until soft. Squeeze out excess water thoroughly to prevent a watery lasagna. Blend wilted spinach with 0.25 cup (60 ml) basil pesto and 2 tablespoons ricotta until smooth and vibrant green.
- Assemble Ricotta Mixture: In a large bowl, combine the remaining ricotta cheese with 1 large egg, 0.5 cup (50 g) Parmesan, a pinch of salt, and a dash of black pepper. Mix until well combined and creamy.
- Layer the Lasagna: Spread 0.5 cup marinara in a 9×13 inch baking dish. Lay noodles, then half the ricotta mixture. Dollop small spoonfuls of the spinach pesto marble mixture over the ricotta, creating a beautiful swirl. Sprinkle 0.5 cup mozzarella. Repeat the layers: marinara, noodles, remaining ricotta, pesto dots, and mozzarella. Finish with noodles, remaining marinara, and mozzarella.
- Bake Until Bubbly: Cover the dish tightly with foil. Bake at 375°F (190°C) for 30 minutes, until the sauce visibly bubbles around the edges. Uncover and bake for another 15-20 minutes, until the top is golden brown and cheese is fully melted. If edges look dry after uncovering, drizzle a tablespoon of marinara sauce over them. Let the lasagna rest 10-15 minutes before serving for easier slicing and a firmer texture.
Notes
Consider gluten-free or dairy-free alternatives for dietary needs. Boost vegetables by adding roasted bell peppers or thinly sliced zucchini to the layers. For best quality, use fresh, vibrant spinach. Ensure noodles are fully covered with sauce before baking to prevent dry, hard edges.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 piece (about 1/8 of dish)
- Calories: 380 calories
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 mg
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 50 mg
Keywords: veggie lasagna, spinach pesto, marble, healthy, family dinner, easy, vegetarian, baked pasta