Spinach Ricotta Lasagna

Why You’ll Love This Recipe

Spinach Ricotta Lasagna is a comforting and hearty Italian classic that layers creamy ricotta cheese, tender spinach, and rich marinara sauce between sheets of lasagna noodles. This vegetarian-friendly dish is flavorful, satisfying, and perfect for family dinners or special occasions. Its balanced mix of textures and flavors makes it a timeless favorite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

lasagna noodlesspinach (fresh or frozen)ricotta cheeseshredded mozzarella cheesegrated Parmesan cheesemarina sauceeggsminced garlicolive oilsaltblack pepperItalian seasoningnutmeg (optional)

directions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

If using fresh spinach, sauté it with olive oil and garlic until wilted. If using frozen spinach, thaw and squeeze out excess water.

In a bowl, mix ricotta cheese, eggs, Parmesan, salt, pepper, Italian seasoning, and a pinch of nutmeg until well combined. Stir in the spinach.

Boil lasagna noodles according to package instructions, then drain and set aside.

Spread a layer of marinara sauce on the bottom of the baking dish.

Place a layer of noodles over the sauce, then spread a portion of the ricotta-spinach mixture, sprinkle with mozzarella, and top with more sauce.

Repeat the layers until all ingredients are used, finishing with sauce and a generous topping of mozzarella and Parmesan.

Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes, or until bubbly and golden on top.

Let the lasagna rest for 10-15 minutes before slicing and serving.

Servings and timing

This recipe serves 8.Preparation time: 30 minutesBaking time: 40-45 minutesResting time: 10-15 minutesTotal time: 85-90 minutes

Variations

Use no-boil noodles to save time.

Add sautéed mushrooms or zucchini for extra vegetables.

Try a blend of cheeses like fontina or provolone for added richness.

Make it spicy with a pinch of red pepper flakes in the sauce.

Use a béchamel sauce instead of marinara for a creamy twist.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.For longer storage, freeze individual portions for up to 3 months.Reheat in the microwave or oven until warmed through.

FAQs

Can I make this lasagna ahead of time?

Yes, assemble it a day ahead, refrigerate, and bake when ready.

Can I use cottage cheese instead of ricotta?

Yes, though ricotta provides a creamier texture.

How do I keep my lasagna from being watery?

Drain the spinach well and avoid overly saucy layers.

Can I freeze the lasagna before baking?

Yes, assemble and freeze unbaked. Thaw overnight and bake as directed.

Is this dish kid-friendly?

Yes, it’s a great way to include spinach in a delicious meal.

Can I use gluten-free noodles?

Absolutely, just follow package instructions for cooking.

How can I make this lasagna vegan?

Use plant-based ricotta and mozzarella, and a vegan pasta.

What kind of marinara works best?

A chunky, well-seasoned marinara adds great flavor and texture.

Should I cover the lasagna while baking?

Yes, to prevent drying out. Uncover towards the end to brown the top.

Can I use fresh pasta sheets?

Yes, adjust baking time slightly if using fresh pasta.

Conclusion

Spinach Ricotta Lasagna is a delicious, crowd-pleasing dish that combines wholesome ingredients in a rich and comforting way. Whether you’re serving it for a family dinner or freezing portions for later, this lasagna offers a flavorful, meat-free option that doesn’t skimp on satisfaction. Give it a try—you might find it becomes a regular in your meal rotation.

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