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Spinach Ricotta Lasagna

Spinach Ricotta Lasagna
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Spinach Ricotta Lasagna is a warm, satisfying vegetarian dish that layers tender pasta sheets with fresh spinach, creamy ricotta cheese, rich marinara sauce, and melted mozzarella for a wholesome and indulgent family meal. Easy to prepare ahead and customizable, this comforting lasagna delivers a nourishing blend of flavors and textures perfect for any occasion.

Ingredients

Vegetables & Herbs

  • Fresh spinach – 10 ounces (about 5 cups packed)
  • Garlic – 2 cloves, minced
  • Onion – 1 small, finely chopped
  • Fresh basil leaves (for garnish, optional)
  • Chopped parsley (for garnish, optional)

Cheeses & Dairy

  • Ricotta cheese – 15 ounces
  • Mozzarella cheese – 2 cups shredded (preferably fresh mozzarella, torn or thinly sliced)
  • Parmesan cheese – ½ cup grated, plus extra for topping
  • Egg – 1 large

Pantry & Others

  • Lasagna noodles – 9-12 sheets (no-boil or traditional)
  • Marinara sauce – 3 cups
  • Olive oil – 2 tablespoons
  • Salt – 1 teaspoon, divided (or to taste)
  • Black pepper – ½ teaspoon, divided (or to taste)

Instructions

  1. Prepare the spinach and filling: Wash the fresh spinach thoroughly. In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onion; sauté until translucent and fragrant. Add the spinach and a pinch of salt, cooking until wilted. Remove from heat and cool slightly. Once cooled, squeeze out excess moisture using a clean towel or your hands. In a mixing bowl, combine the drained spinach with ricotta cheese, egg, grated Parmesan, and a pinch of black pepper. Mix well to create a creamy filling.
  2. Cook the lasagna noodles: If using traditional noodles, boil them in salted water until al dente according to package instructions. Drain and separate to prevent sticking. No-boil noodles can be used directly without pre-cooking.
  3. Assemble the layers: Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish to prevent sticking. Layer noodles over the sauce, followed by a spread of the ricotta-spinach mixture, then a generous helping of marinara sauce, and a layer of shredded mozzarella. Repeat the layering process until all ingredients are used, finishing with a top layer of sauce and a sprinkle of mozzarella and Parmesan cheese.
  4. Bake until bubbly and golden: Cover the baking dish with foil and bake in the preheated oven for about 30 minutes. Then remove the foil and bake an additional 10-15 minutes to allow the cheese to brown and develop a crispy top.
  5. Rest before serving: Remove from the oven and allow the lasagna to rest for at least 10 minutes. This helps the layers set and makes slicing easier while allowing the flavors to meld.

Notes

  • Drain spinach well to avoid soggy lasagna layers.
  • Season the cheese mixture with Italian herbs and a pinch of nutmeg for added warmth.
  • Use fresh mozzarella for best melting and creaminess.
  • Cover with foil during baking to trap moisture and cook noodles thoroughly; remove foil near the end for browning.
  • Let the lasagna rest before slicing to preserve shape and improve presentation.

Nutrition

Find it online: https://amandafood.com/spinach-ricotta-lasagna/