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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.

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

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook lasagna noodles according to package instructions. Drain and set aside.
  3. 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.
  4. Add spinach and cook until wilted (or fully heated through if using frozen). Remove from heat and let cool slightly.
  5. In a large bowl, mix ricotta cheese, egg, Parmesan, Italian seasoning, salt, and pepper. Stir in the spinach mixture.
  6. 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.
  7. Repeat the layers until all ingredients are used, finishing with a layer of sauce and a topping of mozzarella and Parmesan.
  8. Cover the dish with foil and bake for 30 minutes.
  9. Remove the foil and bake for another 15–20 minutes until cheese is melted and lightly golden.
  10. 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

Find it online: https://thefamilycooking.com/spinach-and-ricotta-lasagna-2/