Spinach, Ricotta, and Bacon Lasagna (40-45 Minutes)

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This lasagna offers a delightful blend of tender spinach, creamy ricotta, and the rich smokiness of bacon, all nestled between layers of pasta and gooey cheese. The best part? You can achieve this mouthwatering masterpiece without the fuss and hours of traditional lasagna-making. In what feels like no time, you’ll have a piping-hot and utterly satisfying meal that’s as delicious as it is easy to make.

Ingredients

Units Scale
  • 9 lasagna noodles, uncooked
  • 6 strips of bacon, cooked and crumbled
  • 2 cups fresh spinach, chopped
  • 1 1/2 cups ricotta cheese
  • 1 egg
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups marinara sauce
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Boil the lasagna noodles according to the package instructions, then drain and set aside.
  3. In a bowl, combine the chopped spinach, ricotta cheese, egg, and a pinch of salt and pepper. Mix well.
  4. In a baking dish, spread a thin layer of marinara sauce on the bottom.
  5. Place three cooked lasagna noodles on top of the sauce.
  6. Spread half of the spinach and ricotta mixture over the noodles, followed by half of the crumbled bacon.
  7. Sprinkle a layer of mozzarella cheese and grated Parmesan cheese over the bacon.
  8. Repeat the layers with three more lasagna noodles, remaining spinach and ricotta mixture, and the rest of the crumbled bacon.
  9. Top with another layer of mozzarella and Parmesan cheese.
  10. Cover the baking dish with aluminum foil and bake for 20 minutes.
  11. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  12. Garnish with fresh basil as desired.
  13. Let the lasagna rest for a few minutes before slicing and serving.

Notes

Feel free to add additional spices like garlic powder, red pepper flakes, or dried Italian herbs to elevate the flavors. Make it more veggie-friendly by adding sautéed mushrooms or grilled zucchini if desired. Pair the lasagna with a side salad of mixed greens tossed in a light vinaigrette for a fresh contrast. Enjoy!

Chef’s tip: Double the recipe and freeze individual portions for quick and delicious weeknight dinners.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

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