Vegetarian Spinach Ricotta Lasagna
A delightful meat-free lasagna made with creamy ricotta, fresh spinach, and bubbly mozzarella — a perfect weeknight meal or family dinner.
Ingredients
Lasagna Components
- 9 pieces lasagna noodles Regular or no-boil noodles can be used.
- 15 oz ricotta cheese Use whole-milk ricotta for extra creaminess.
- 2 cups fresh spinach, chopped Quickly wilt before mixing to reduce moisture.
- 2 cups mozzarella cheese, shredded Reserve some for topping.
- 3 cups homemade tomato sauce Store-bought sauce can be used.
- 1/2 cup grated Parmesan cheese For topping.
- 1 large egg
- 1 teaspoon garlic powder
- to taste salt and pepper Adjust to taste.
- 1 teaspoon olive oil Optional for sautéing spinach.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on a lightly oiled sheet to prevent sticking.
- Optional: Warm a teaspoon of olive oil in a pan and quickly wilt the chopped spinach for 30–60 seconds. Squeeze excess moisture in a towel.
- In a medium bowl, combine ricotta, egg, garlic powder, chopped (and drained) spinach, and salt and pepper. Mix until smooth.
Assembly
- Spread a thin layer of tomato sauce across the bottom of a baking dish (9x13 works well).
- Layer three lasagna noodles over the sauce. Spread about one-third of the ricotta mixture across the noodles, then sprinkle with mozzarella.
- Repeat layers: sauce → noodles → ricotta mixture → mozzarella for the second and third layers.
- Finish with a layer of tomato sauce and the remaining mozzarella on top. Sprinkle with grated Parmesan.
Baking
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake another 15 minutes, until the cheese is bubbly and golden.
- Let the lasagna rest for 8–10 minutes before slicing.
Notes
You can make it ahead by assembling 24 hours before baking. For variations, consider adding mushrooms or using gluten-free pasta. Can be frozen for up to 2–3 months.