This lasagna recipe offers a delightful vegetarian twist, combining creamy ricotta and spinach with layers of pasta and tomato sauce for a comforting and flavorful dish.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the correct baking temperature.
In a mixing bowl, combine the ricotta, spinach, minced garlic, salt, pepper, and basil until well mixed.
Mix thoroughly to ensure the flavors are evenly distributed.
Spread a thin layer of marinara sauce at the bottom of a 9x13-inch baking dish.
This prevents the noodles from sticking to the dish.
Place a layer of lasagna noodles over the sauce, followed by a layer of the ricotta mixture, a sprinkle of mozzarella, and a layer of marinara sauce. Repeat the layers until all ingredients are used, ending with a layer of sauce and mozzarella on top.
Press each layer gently to ensure even distribution and compactness.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes to brown the cheese.
Removing the foil allows the cheese to develop a golden crust.
Let the lasagna rest for 10 minutes before slicing and serving.
Resting helps the layers set, making it easier to cut clean slices.
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