Creamy Tomato and Spinach Lasagna with Garlic Bread
A comforting and hearty lasagna layered with a rich creamy tomato sauce, fresh spinach, and multiple cheeses, served alongside crusty garlic bread. This dish is perfect for a satisfying dinner, offering a complete and balanced meal.
Ingredients
- •12 lasagna noodles (oven-ready or regular, cooked al dente if regular)
- •1 tbsp olive oil
- •1 medium onion, finely chopped
- •3 cloves garlic, minced (divided)
- •1 (28 ounce) can crushed tomatoes
- •1 (15 ounce) can tomato sauce
- •1/2 cup heavy cream
- •1 tsp dried oregano
- •1/2 tsp dried basil
- •1/4 tsp red pepper flakes (optional)
- •10 oz fresh spinach
- •15 oz ricotta cheese
- •1 large egg
- •1/2 cup grated Parmesan cheese (divided)
- •1/4 tsp salt
- •1/8 tsp black pepper
- •2 cups shredded mozzarella cheese
- •1 loaf crusty bread (e.g., French baguette or Italian bread)
- •1/2 cup unsalted butter, softened
- •2 tbsp fresh parsley, chopped
Dietary Info
Instructions
- 1
Preheat oven to 375°F (190°C). If using regular lasagna noodles, cook according to package directions until al dente; drain and set aside. If using oven-ready, no pre-cooking is needed.
- 2
For the creamy tomato sauce: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add 2 cloves of minced garlic and cook for 1 minute more until fragrant. Stir in crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 15 minutes, stirring occasionally. Stir in the heavy cream and cook for another 5 minutes. Season with salt and pepper to taste.
- 3
For the cheese filling: In a medium bowl, combine ricotta cheese, egg, 1/4 cup Parmesan cheese, salt, and pepper. Mix well. In a separate bowl, toss the fresh spinach with 1 clove of minced garlic.
- 4
Assemble the lasagna: Spread a thin layer of the creamy tomato sauce on the bottom of a 9x13 inch baking dish. Arrange 3-4 lasagna noodles over the sauce. Spread half of the ricotta cheese mixture over the noodles, then sprinkle with half of the spinach, and then 1 cup of mozzarella cheese. Ladle another generous layer of tomato sauce over the cheese. Repeat the layers: noodles, remaining ricotta, remaining spinach, remaining mozzarella, and another layer of sauce. Top with the final layer of noodles and cover with the remaining tomato sauce. Sprinkle with the remaining 1/4 cup Parmesan cheese.
- 5
Bake the lasagna: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly. Let the lasagna rest for 10-15 minutes before slicing.
- 6
While the lasagna bakes, prepare the garlic bread: In a small bowl, combine softened butter, 1 clove of minced garlic, and chopped fresh parsley. Slice the crusty bread lengthwise and spread the garlic butter generously on both halves. You can either bake the garlic bread alongside the lasagna during the last 10-15 minutes (uncovered) or broil it for 2-3 minutes until golden and fragrant.
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