Spinach Lasagna with Ricotta Recipe
This Spinach Lasagna with Ricotta is a creamy, cheesy, and satisfying vegetarian dish. Packed with layers of spinach, ricotta cheese, marinara sauce, and melty mozzarella, it’s a comforting and easy-to-make meal that’s perfect for family dinners or meal prep.
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.