Spinach Ricotta Lasagna
I’ve made this spinach ricotta lasagna on busy weeknights and for laid-back Sunday dinners — it’s one of those dishes that looks special but is straightforward to assemble. Creamy ricotta folded with bright, chopped spinach, layered between tender lasagna noodles and marinara, gives you a comforting, vegetarian main that feeds a crowd and reheats beautifully.
Why you’ll love this dish
This lasagna hits the sweet spot between comfort and smart weeknight cooking. It’s creamy without being heavy, stretches inexpensive ingredients into several servings, and is an easy way to get greens into picky eaters. Make it for a family dinner, a potluck, or when you want an oven-baked meal that you can assemble ahead and pop in later.
“Crowd-pleasing, simple to scale up, and surprisingly light — my go-to for company nights.” — a quick fan review
If you enjoy the warm, saucy comforts of lasagna in a quicker format, you might also like this cozy one-pot version that uses ricotta for creamy texture: cozy one-pot lasagna soup with ricotta cheese.
How this recipe comes together
Quick overview so you know what to expect:
- Cook noodles and prep the filling (ricotta, egg, chopped spinach, seasoning).
- Layer sauce, noodles and cheese mixture in a baking dish in two main strata.
- Cover and bake to gently steam and meld flavors, then finish uncovered to brown the top.
- Rest briefly before slicing so the lasagna holds together.
This structure keeps the steps simple and gives reliable results even if you’re juggling other dishes.
Gather these items
Key ingredients and quick notes:
- 9 lasagna noodles — regular dried noodles (cook before assembling). (Substitute: no-boil noodles — increase baking time and add a splash of water.)
- 2 cups ricotta cheese — whole-milk ricotta gives best creaminess.
- 3 cups fresh spinach, chopped — can sauté briefly if you prefer less moisture.
- 2 cups mozzarella cheese, shredded — low-moisture mozzarella melts nicely.
- 1 cup grated Parmesan cheese — for savory, nutty finish.
- 2 cups marinara sauce — use your favorite jarred or homemade sauce.
- 1 egg — binds the ricotta filling.
- Salt and pepper to taste.
- Olive oil — for pan use and to prevent sticking.
Notes: If you need a protein boost, see the cannelloni-style inspiration for adding shredded chicken: creamy ricotta spinach and chicken cannelloni.
How to prepare it
- Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Cook the lasagna noodles according to package directions until al dente. Drain, lay flat on a sheet of parchment or drizzle lightly with olive oil to prevent sticking.
- In a mixing bowl, combine ricotta, egg, chopped spinach, a pinch of salt and a few grinds of black pepper. Stir until smooth and evenly combined.
- Spread a thin layer (about 1/2 cup) of marinara sauce across the bottom of the baking dish.
- Place 3 lasagna noodles over the sauce in a single layer. Spoon half the ricotta-spinach mixture across the noodles and spread. Sprinkle with a third of the shredded mozzarella, then spread another thin layer of marinara.
- Repeat: another layer of 3 noodles, the remaining ricotta mixture, another third of the mozzarella, and more marinara.
- Finish with the last 3 noodles, cover with remaining marinara, then top with the remaining mozzarella and the grated Parmesan.
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil and bake an additional 15 minutes, until the cheese is bubbling and golden on top.
- Let rest for 8–10 minutes before slicing so the layers set and portions hold together.
Best ways to enjoy it
Serve slices hot with simple sides to balance the richness:
- A crisp green salad dressed with lemon vinaigrette for brightness.
- Garlic-roasted broccoli or a tray of roasted seasonal vegetables.
- Warm crusty bread or garlic knots to mop up extra sauce.
- For wine pairings, a medium-bodied red like Chianti or a fruity Sangiovese complements the tomato and cheese.
If you prefer a lighter finish, finish plates with a sprinkle of fresh basil or a drizzle of good olive oil. For a soup-and-lasagna comfort combo, try this alternative lasagna soup that skips ricotta: easy lasagna soup no ricotta.
Storage and reheating tips
Short-term:
- Refrigerate leftovers in an airtight container for up to 4 days. For best texture, cover the lasagna with plastic wrap or foil.
Reheating: - Oven: reheat individual slices at 350°F (175°C) for 15–20 minutes covered, uncover last 5 minutes to refresh the top.
- Microwave: cover loosely and reheat in 1–2 minute bursts until warm, but expect softer noodles.
Freezing: - Freeze whole: wrap tightly in foil and plastic wrap, freeze up to 3 months. Thaw in the fridge overnight before baking at 350°F for 30–40 minutes until heated through.
- Freeze portions: place slices in freezer-safe containers with parchment between layers.
Food safety: refrigerate within two hours of baking, and reheat to an internal temperature of 165°F (74°C) when serving leftovers.
Pro chef tips
- Squeeze excess moisture from spinach: if you sauté or blanch spinach, press it in a towel to avoid watery layers that make the lasagna runny.
- Salt the pasta water well — it seasons the noodles from the inside out.
- Even layering counts: spread fillings evenly so each slice has balanced cheese, spinach, and sauce.
- Let it rest before cutting. A hot lasagna will fall apart; a 8–10 minute rest makes cleaner slices.
- Use a serrated knife or a thin offset spatula to lift portions cleanly from the baking dish.
- Want extra flavor? Stir a teaspoon of Italian seasoning or a tablespoon of chopped fresh herbs into the ricotta.
Creative twists
- Mushroom spin: sauté sliced mushrooms with garlic and fold into the ricotta mix for umami depth.
- Gluten-free: use certified gluten-free lasagna noodles or thinly sliced roasted eggplant in place of noodles.
- Vegan swap: replace ricotta with a tofu-based ricotta and use vegan mozzarella; bake a bit longer for structure.
- Four-cheese: add a layer of fontina or provolone for a richer melt.
- Add a béchamel layer between ricotta and sauce for a creamier, French-inspired texture.
Your questions answered
Q: How long does this take from start to finish?
A: Plan ~15 minutes active prep for cooking noodles and mixing the filling, 40 minutes baking, plus 8–10 minutes resting — about an hour total.
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out all excess water before adding to the ricotta. Frozen is convenient and still flavorful.
Q: Is this recipe vegetarian?
A: Yes — it contains no meat. If you want to add protein, shredded cooked chicken or a layer of crumbled Italian sausage (brown first) will work.
Q: Can I assemble it the night before?
A: Absolutely. Assemble, cover tightly, and refrigerate. Remove the chill before baking or add 10–15 minutes to the baking time if baking straight from cold.
Q: How do I make this less watery?
A: Use whole-milk ricotta (less watery than part-skim), squeeze extra moisture from spinach, and avoid piling too much sauce between every layer.
Q: Can I make this with no-boil noodles?
A: Yes. If using no-boil noodles, add a little extra sauce or a splash of water before covering and increase covered baking time by ~10–15 minutes.
Conclusion
This spinach ricotta lasagna is an approachable, crowd-pleasing dish that’s easy to scale, make-ahead friendly, and flexible with substitutions. For more three-cheese or alternative spinach lasagna inspirations, check out this detailed version: Ultimate Spinach Lasagna (3 Cheeses) – Cooking With Ayeh, and for another simple vegetarian take on ricotta-spinach lasagna, see: Spinach Ricotta Lasagna (Easy Vegetarian Recipe) – Carve Your ….
Enjoy baking — and don’t forget to let it rest before slicing for neat, cheesy portions.
Spinach Ricotta Lasagna
Ingredients
Main Ingredients
- 9 pieces lasagna noodles Regular dried noodles, cook before assembling.
- 2 cups ricotta cheese Whole-milk ricotta gives best creaminess.
- 3 cups fresh spinach, chopped Can sauté briefly if you prefer less moisture.
- 2 cups mozzarella cheese, shredded Low-moisture mozzarella melts nicely.
- 1 cup grated Parmesan cheese For a savory, nutty finish.
- 2 cups marinara sauce Use your favorite jarred or homemade sauce.
- 1 large egg Binds the ricotta filling.
- to taste salt and pepper To enhance flavor.
- as needed olive oil For pan use and to prevent sticking.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
- Cook the lasagna noodles according to package directions until al dente. Drain, lay flat on a sheet of parchment or drizzle lightly with olive oil to prevent sticking.
- In a mixing bowl, combine ricotta, egg, chopped spinach, a pinch of salt, and a few grinds of black pepper. Stir until smooth and evenly combined.
Assembly
- Spread a thin layer (about 1/2 cup) of marinara sauce across the bottom of the baking dish.
- Place 3 lasagna noodles over the sauce in a single layer. Spoon half the ricotta-spinach mixture across the noodles and spread. Sprinkle with a third of the shredded mozzarella, then spread another thin layer of marinara.
- Repeat: another layer of 3 noodles, the remaining ricotta mixture, another third of the mozzarella, and more marinara.
- Finish with the last 3 noodles, cover with remaining marinara, then top with the remaining mozzarella and the grated Parmesan.
Baking
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil and bake an additional 15 minutes, until the cheese is bubbling and golden on top.
- Let rest for 8–10 minutes before slicing so the layers set and portions hold together.
