Print

Spinach and Ricotta Lasagna

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Spinach and Ricotta Lasagna is a comforting, creamy, and cheesy dish that combines fresh spinach and ricotta cheese, layered between soft lasagna noodles and topped with gooey mozzarella. It’s the perfect vegetarian alternative to traditional lasagna, offering a rich and flavorful experience that’s great for family dinners or meal prep. Easy to make, this dish will quickly become a favorite among cheese lovers and veggie enthusiasts alike

Ingredients

12 lasagna noodles

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 (10 oz) package frozen spinach, thawed and squeezed dry

1 (15 oz) container ricotta cheese

1 ½ cups mozzarella cheese, shredded

¼ cup grated Parmesan cheese

1 egg

1 jar (24 oz) marinara sauce

Salt and pepper to taste

Fresh basil or parsley for garnish (optional)

Instructions

  • Preheat oven to 375°F (190°C).

  • Cook the lasagna noodles according to package instructions. Drain and set aside.

  • In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened (about 5 minutes).

  • Stir in spinach and cook for another 2-3 minutes. Remove from heat.

  • In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, salt, and pepper. Add the spinach mixture and mix well.

  • Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish.

  • Layer 3 lasagna noodles, then half the ricotta mixture, followed by more marinara sauce. Repeat the layers: noodles, ricotta, sauce.

  • Finish with remaining noodles, sauce, and mozzarella cheese.

  • Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes until cheese is golden and bubbly.

  • Let sit for 10 minutes before slicing and serving

Notes

  • To make ahead, assemble the lasagna and refrigerate it overnight. Bake the next day, adding a few extra minutes to the cook time.

  • For extra flavor, consider adding vegetables like zucchini or mushrooms or meat like ground beef or sausage.

  • Freezing instructions: Wrap the lasagna tightly in plastic wrap and foil for up to 3 months. Reheat in the oven at 350°F (175°C) for 20-25 minutes.

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