Spinach Lasagna with Sun-Dried Tomatoes & Pine Nuts

Spinach lasagna with tomato sauce, sun-dried tomatoes and pine nuts.

Spinach Lasagna with Sun-Dried Tomatoes & Pine Nuts

If you're after cozy comfort food without meat, this spinach lasagna is it. With sautéed spinach, sun-dried tomatoes, pine nuts, tomato sauce, ricotta and parmesan cheese it's so packed full of flavor you'll be craving it for days. And it's all done in under 1 hour, with just a few simple steps.

Course Main Course

Cuisine Italian

Diet Vegetarian

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 698kcal

Author Emmeline Kemperyd

Ingredients

8 fresh lasagna noodles uncooked; or dried and cook according to package instructions
3 cups tomato sauce homemade or store-bought
2 tablespoon olive oil
12 oz spinach
4 cloves garlic chopped
½ teaspoon fine table salt
⅛ teaspoon ground black pepper
1 cup sun-dried tomatoes well drained and chopped
⅓ cup pine nuts
1 cup ricotta cheese
1 cup shredded parmesan cheese

US Customary - Metric

Instructions

Preheat the oven to 400 °F
Start by sautéing the spinach. Heat olive oil in a large skillet or pan over medium heat, then add in chopped garlic and sauté 1 minute without browning. Add in spinach and allow to wilt, mixing often. You can cover the pan to make this go faster. When spinach has wilted fully, remove the lid and sauté 2 more minutes to allow the liquid to evaporate. If there's still liquid there after 2 minutes, drain what's left. Then mix in salt and pepper and remove from the heat.
2 tablespoon olive oil, 12 oz spinach, 4 cloves garlic, ½ teaspoon fine table salt, ⅛ teaspoon ground black pepper
Bring out an oven safe dish that is about 9x13'' (23x33 cm). Pour in ⅕ of the tomato sauce in the bottom of the pan.
3 cups tomato sauce
Now create 3 layers with each layer looking like this:
2 lasagna noodles
⅕ of the tomato sauce
⅓ of the spinach, pine nuts, sun-dried tomatoes and ricotta cheese
¼ of the parmesan cheese
8 fresh lasagna noodles, 1 cup sun-dried tomatoes, ⅓ cup pine nuts, 1 cup ricotta cheese, 1 cup shredded parmesan cheese
Then create a final layer with 2 lasagna noodles topped by the remaining tomato sauce and parmesan cheese.
Bake in the middle of the oven for 40 minutes, until cheese is melted and golden and the lasagna is heated through. Allow to rest 10 minutes before serving.

Video

Notes

Do sauté the spinach. Don't be tempted to add it raw - this will add too much liquid to the lasagna.

Make sure the noodles are covered in sauce. If not, they will come out crispy instead of cooked.

Resting makes it better. You can always serve it straight away if you're really in a hurry, but it will be a bit messier and the slices will not look as nice. I also find the flavor is better once it has had time to sit for a bit.

Storing, Freezing & Reheating Instructions

This recipe makes for amazing leftovers, whether you store them in the fridge for a few days or the freezer for a few months.

Storing: Store leftovers in the fridge in an airtight container for up to 4 days.

Freezing: Store leftovers in the freezer in an airtight container for up to 3 months.

Reheating the whole lasagna in the oven: Tent with foil and reheat at 350°F (175°C) for 20 minutes, until heated through.

Reheating single servings in the microwave: Reheat in 1-minute increments, stirring between each segment.

Nutrition