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–+ servings

Spinach Ricotta Lasagna

A creamy, comforting vegetarian lasagna made with layers of ricotta, spinach, mozzarella, and marinara, perfect for busy weeknights or laid-back dinners.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Serving Size 8 servings

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.

Notes

For best texture, cover the lasagna with plastic wrap or foil. Freeze whole: wrap tightly in foil and plastic wrap and freeze for up to 3 months.