Name: Spinach and Ricotta Lasagna
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 12 lasagna noodles; 2 tbsp olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 10 oz fresh spinach (or 1 package frozen spinach, thawed and drained); 15 oz ricotta cheese; 1 egg; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 3 cups marinara or tomato sauce; 1 tsp dried Italian seasoning; Salt, to taste; Black pepper, to taste

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Why You’ll Love This Recipe

This lasagna is perfect when you want a meatless meal that doesn’t feel like a compromise. The ricotta filling is creamy and flavorful, the spinach adds freshness and balance, and the layers bake together into a comforting, crowd-pleasing dish. It’s ideal for family dinners, gatherings, or make-ahead meals.

Ingredients

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

Lasagna noodles
Olive oil
Onion, finely chopped
Garlic, minced
Fresh spinach (or frozen spinach, thawed and drained)
Ricotta cheese
Egg
Mozzarella cheese, shredded
Parmesan cheese, grated
Marinara or tomato sauce
Dried Italian seasoning
Salt
Black pepper

Directions

Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds.
Add spinach to the skillet and cook until wilted. If using frozen spinach, ensure it is well drained before adding. Remove from heat and let cool slightly.
In a bowl, mix ricotta cheese, egg, parmesan cheese, Italian seasoning, salt, and pepper. Stir in the cooled spinach mixture.
Spread a thin layer of tomato sauce on the bottom of a baking dish. Add a layer of noodles, followed by ricotta-spinach mixture, mozzarella cheese, and more tomato sauce.
Repeat the layers until all ingredients are used, finishing with sauce and a generous layer of mozzarella and parmesan on top.
Cover with foil and bake for 30 minutes.
Remove foil and bake for an additional 15–20 minutes until the cheese is bubbly and lightly golden.
Let rest for 10–15 minutes before slicing and serving.

Servings and timing

This recipe serves 6 to 8 people. Preparation time is approximately 30 minutes, with a total cook time of about 50 minutes, plus resting time before serving.

Variations

Extra Cheesy: Add provolone or fontina cheese for a richer flavor.
White Lasagna: Replace tomato sauce with béchamel for a creamier version.
Herb Boost: Add fresh basil or parsley to the ricotta mixture.
Vegan Option: Use dairy-free ricotta and cheese substitutes, and omit the egg.
Mushroom Spinach: Add sautéed mushrooms to the spinach mixture for extra depth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2–3 minutes or reheat the entire dish in the oven at 350°F (175°C) until warmed through. This lasagna can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Just be sure to thaw it completely and squeeze out excess moisture.

Do I need to cook the noodles first?

Yes, unless you are using oven-ready lasagna noodles, which can be layered in dry.

Can I make this lasagna ahead of time?

Yes, you can assemble it up to a day in advance and refrigerate it until ready to bake.

Why is my lasagna watery?

Excess moisture from spinach or sauce can cause this. Make sure spinach is well drained and avoid overly thin sauce.

Can I freeze spinach and ricotta lasagna?

Yes, it freezes well either baked or unbaked when tightly wrapped.

What’s the purpose of the egg in the ricotta mixture?

The egg helps bind the ricotta, giving the lasagna a firmer texture when sliced.

Can I add other vegetables?

Absolutely. Zucchini, mushrooms, or roasted red peppers are great additions.

How long should lasagna rest before cutting?

Let it rest for at least 10–15 minutes to help the layers set.

Can I use cottage cheese instead of ricotta?

Yes, cottage cheese can be substituted, though the texture will be slightly different.

What cheese works best on top?

Mozzarella provides meltiness, while parmesan adds sharp flavor. Using both gives the best result.

Conclusion

Spinach and ricotta lasagna is a timeless vegetarian favorite that’s creamy, comforting, and full of flavor. Easy to prepare and perfect for make-ahead meals, it’s a recipe that fits both everyday dinners and special occasions. Once you try it, it’s sure to earn a regular spot in your meal rotation.

Spinach and Ricotta Lasagna

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Spinach and ricotta lasagna is a classic vegetarian dish made with layers of pasta, creamy ricotta cheese, sautéed spinach, marinara sauce, and melted mozzarella. It’s a hearty, flavorful meal perfect for both weeknight dinners and special occasions.

Author: Laura
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 6 to 8 servings
Category: Main Dish
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C).
Cook lasagna noodles according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for about 5 minutes until softened. Add garlic and cook for another 30 seconds.
Add spinach and cook until wilted (or fully heated through if using frozen). Remove from heat and let cool slightly.
In a large bowl, mix ricotta cheese, egg, Parmesan, Italian seasoning, salt, and pepper. Stir in the spinach mixture.
Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Add a layer of noodles, followed by the ricotta-spinach mixture, shredded mozzarella, and more sauce.
Repeat the layers until all ingredients are used, finishing with a layer of sauce and a topping of mozzarella and Parmesan.
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for another 15–20 minutes until cheese is melted and lightly golden.
Let the lasagna rest for 10–15 minutes before slicing and serving.

Notes

Drain spinach thoroughly to avoid watery lasagna.
Let lasagna rest after baking to set layers and make slicing easier.
Use oven-ready noodles for quicker assembly (adjust sauce amount to ensure enough moisture).
Assemble the lasagna a day ahead and refrigerate until baking.

Nutrition

Serving Size: 1 slice (1/8 of dish)
Calories: 380
Sugar: 7g
Sodium: 620mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 22g
Cholesterol: 75mg