This Spinach Lasagna with Ricotta is a creamy, cheesy, and delicious vegetarian dish packed with layers of tender lasagna noodles, rich ricotta cheese, fresh spinach, and a flavorful marinara sauce. This Cheesy Veggie Comfort is the perfect comfort food for weeknight dinners, meal prep, or special gatherings.
Why You’ll Love Spinach Lasagna with Ricotta
This Spinach Lasagna with Ricotta is a standout Cheesy Veggie Comfort:
- Rich & Creamy: Ricotta, mozzarella, and Parmesan create indulgent layers.
- Meatless Magic: Hearty and satisfying without meat.
- Make-Ahead Ease: Perfect for prep and freezes beautifully.
- Customizable: Add veggies or switch noodles to fit your needs.
- I made this for a family dinner, and it was the ultimate Cheesy Veggie Comfort hit!
Ingredients for Spinach Lasagna with Ricotta
Here’s what you’ll need for Spinach Lasagna with Ricotta (serves 8):
- For the Lasagna Layers:
- 12 lasagna noodles (regular or oven-ready)
- 2 tbsp olive oil
- 3 cups fresh spinach (or 1½ cups frozen, thawed, and drained)
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- For the Ricotta Mixture:
- 15 oz ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 1 tsp dried oregano
- ½ tsp nutmeg (optional, for depth)
- For the Sauce:
- 3 cups marinara sauce (homemade or store-bought)
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional, for heat)
- For Layering and Topping:
- 2 cups shredded mozzarella cheese
- ¼ cup fresh basil, chopped (for garnish)
Ingredient Tips:
- Noodles: Oven-ready noodles save time; regular noodles need pre-cooking.
- Spinach: Drain frozen spinach thoroughly to avoid excess water.
- Cheese: Use whole-milk ricotta for creaminess; shred mozzarella fresh for better melt.
- Sauce: Choose a robust marinara for bold flavor.
- Equipment: 9×13-inch baking dish, skillet, mixing bowls, foil.
Directions for Spinach Lasagna with Ricotta
Let’s create this indulgent Spinach Lasagna with Ricotta!
Preheat and Prep
- I preheat the oven to 375°F (190°C).
- If using regular lasagna noodles, I cook 12 noodles per package instructions, drain, and set aside.
- I grease a 9×13-inch baking dish.
Cook Spinach
- In a skillet over medium heat, I heat 2 tbsp olive oil, add 3 minced garlic cloves, and cook for 30 seconds until fragrant.
- I stir in 3 cups fresh spinach, 1 tsp salt, and ½ tsp black pepper, cooking until wilted (2–3 minutes). I set aside to cool.
Make Ricotta Filling
- In a bowl, I mix 15 oz ricotta, 1 egg, ½ cup Parmesan, 1 tsp oregano, and ½ tsp nutmeg (if using).
- I fold in the cooled spinach for a creamy filling for this Spinach Lasagna with Ricotta.
Prepare Sauce
- In another bowl, I combine 3 cups marinara sauce with 1 tsp Italian seasoning and ½ tsp red pepper flakes (if using) for a flavorful base.
Assemble Lasagna
- I spread ½ cup marinara sauce in the baking dish.
- I layer 3–4 noodles, ⅓ of the ricotta-spinach mixture, a sprinkle of mozzarella, and more sauce.
- I repeat twice, ending with sauce and 2 cups mozzarella on top.
Bake
- I cover with foil and bake for 30 minutes.
- I remove the foil and bake 10–15 minutes more until the cheese is bubbly and golden.
Rest and Serve
- I let the Spinach Lasagna with Ricotta rest for 10 minutes before slicing.
- I garnish with ¼ cup fresh basil and serve warm.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8
- Calories: ~350 kcal per serving
- Macros per Serving: 40g carbs, 18g protein, 16g fat, 3g fiber
Variations for Spinach Lasagna with Ricotta
Try these twists on Spinach Lasagna with Ricotta:
- Gluten-Free: Use gluten-free lasagna noodles.
- Veggie Boost: Add sautéed mushrooms, zucchini, or bell peppers.
- Spicy Kick: Increase red pepper flakes or add spicy sausage.
- Pesto Twist: Mix 2 tbsp pesto into the ricotta filling.
- Vegan: Use dairy-free ricotta, mozzarella, and an egg substitute.
Storage
I store Spinach Lasagna with Ricotta in an airtight container in the refrigerator for up to 4 days. For freezing, I wrap unbaked or baked lasagna tightly and freeze for up to 3 months, thawing overnight in the fridge before baking or reheating. I reheat in the oven at 350°F (175°C) for 20 minutes or microwave slices for 1–2 minutes.
Serving Ideas
Make your Spinach Lasagna with Ricotta a star Cheesy Veggie Comfort:
- Classic: Serve as a Cheesy Veggie Comfort with garlic bread.
- Garnish: Add extra basil or a sprinkle of Parmesan for flair.
- Pairing: Enjoy with a green salad, roasted veggies, or red wine.
- Presentation: Serve in rustic slices for a cozy Italian vibe.
- Occasion: Perfect for family dinners, holidays, or meal prep.
FAQs
Can I make this lasagna ahead of time?
Yes, assemble up to a day ahead, cover, and refrigerate; bake when ready.
Do I need to cook the noodles before baking?
Yes for regular noodles; oven-ready noodles soften during baking.
Can I use frozen spinach?
Yes, use 1½ cups thawed and well-drained frozen spinach.
How do I prevent watery lasagna?
Drain spinach thoroughly and use sauce sparingly between layers.
What can I serve with spinach lasagna?
Pair with garlic bread, a fresh salad, or roasted vegetables.
Can I add meat to this lasagna?
Yes, mix cooked ground turkey or sausage into the sauce.
What’s the best way to slice lasagna cleanly?
Let it rest for 10 minutes before slicing to hold its shape.
Can I use cottage cheese instead of ricotta?
Yes, blend cottage cheese for a smoother texture if preferred.
How do I make this lasagna extra cheesy?
Double the mozzarella or add extra Parmesan between layers.
Can I make a single-serving version?
Yes, layer in ramekins and bake for 20–25 minutes.
More Delicious Dinner Recipes You’ll Love
- Parmesan Crusted Cod – A High Protein Dinner Delight
- Split Pea Soup – A Cozy Quick Dinner
- German Potato Soup (Easy & Flavor-Packed Dinner Recipe)
Conclusion
This Spinach Lasagna with Ricotta is a hearty, flavorful, and satisfying dish that’s perfect for any occasion. Whether you’re making it for a family dinner or meal prepping for the week, this Cheesy Veggie Comfort is a delicious and comforting choice. Serve with a fresh salad or garlic bread for the ultimate Italian-inspired meal!
Spinach Lasagna with Ricotta Recipe
Ingredients
For the Lasagna Layers:
- 12 lasagna noodles regular or oven-ready
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 small onion finely chopped
- 10 oz fresh spinach or 1 package frozen spinach, thawed and drained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional, for heat
For the Ricotta Mixture:
- 15 oz ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
For Assembly:
- 3 cups marinara sauce store-bought or homemade
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- Fresh basil or parsley for garnish, optional
Instructions
Cook the Lasagna Noodles
- If using regular lasagna noodles, cook them according to package instructions until al dente. Drain and set aside.
- If using oven-ready lasagna noodles, skip this step.
Prepare the Spinach Filling
- Heat olive oil in a large pan over medium heat.
- Add onion and cook for 2-3 minutes until softened.
- Stir in garlic and cook for another 30 seconds until fragrant.
- Add fresh spinach (or thawed frozen spinach) and cook until wilted, about 2 minutes. Season with salt, black pepper, oregano, and red pepper flakes.
- Remove from heat and let cool slightly.
Mix the Ricotta Filling
- In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, and dried basil. Mix well.
- Stir in the cooked spinach mixture and set aside.
Assemble the Lasagna
- Preheat oven to 375°F (190°C).
- Spread 1 cup marinara sauce on the bottom of a 9×13-inch baking dish.
- Layer 3-4 lasagna noodles over the sauce.
- Spread ⅓ of the ricotta-spinach mixture over the noodles.
- Sprinkle ⅓ of the shredded mozzarella over the ricotta layer.
- Repeat layers two more times, finishing with a layer of marinara sauce and mozzarella cheese on top.
- Sprinkle Parmesan cheese over the top for extra flavor.
Bake
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 15 minutes, or until the cheese is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing.
Serve & Enjoy!
- Garnish with fresh basil or parsley.
- Serve with garlic bread or a side salad for a complete meal.
Notes
- Use whole wheat or gluten-free lasagna noodles for a healthier option.
- Add mushrooms, zucchini, or bell peppers for extra veggies.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
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