Description

This Spinach Lasagna with Ricotta is a comforting, cheesy, and hearty vegetarian dish layered with tender lasagna noodles, creamy ricotta, sautéed spinach, and a rich marinara sauce. It’s perfect for family dinners, meal prep, or any time you’re craving classic Italian comfort food!

Ingredients

Units Scale

For the Lasagna:

9 lasagna noodles (regular or no-boil)
2 tablespoons olive oil
3 cloves garlic, minced
10 oz fresh spinach (or 1 package frozen spinach, thawed and drained)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)

For the Cheese Mixture:

16 oz ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano

For the Sauce:

3 cups marinara sauce (homemade or store-bought)
1/4 cup water (if using regular lasagna noodles)

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Instructions

Cook the lasagna noodles:
If using regular lasagna noodles, cook them according to package instructions. Drain and set aside.
Sauté the spinach:
In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the spinach and cook until wilted (about 3-4 minutes). Season with salt, pepper, and red pepper flakes (if using). Remove from heat and let cool slightly.
Prepare the ricotta mixture:
In a medium bowl, mix together ricotta cheese, egg, Parmesan cheese, 1 cup of mozzarella cheese, dried basil, and oregano. Stir in the cooked spinach.
Layer the lasagna:
- Spread 1/2 cup of marinara sauce over the bottom of a 9×13-inch baking dish.
- Add a layer of noodles (3 noodles).
- Spread 1/3 of the ricotta-spinach mixture over the noodles.
- Add a layer of marinara sauce (about 3/4 cup).
- Repeat the layers until all ingredients are used, finishing with a layer of noodles topped with the remaining marinara sauce.
- Sprinkle the remaining mozzarella cheese evenly on top.
Bake:
Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Cool and serve:
Let the lasagna rest for 10-15 minutes before slicing. Garnish with fresh basil or extra Parmesan cheese if desired.

Notes

Substitute kale or Swiss chard for spinach for a different flavor profile.
Add mushrooms or zucchini for an extra veggie-packed lasagna.
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.