Spinach Lasagna with Ricotta

A warm, bubbling dish of spinach lasagna with ricotta is perfect for a cozy weekday dinner, a casual weekend gathering, or a special holiday meal. This layered Italian-American classic brings together tender pasta, creamy ricotta, vibrant spinach, and savory tomato sauce for a comforting experience that feels like a culinary hug. It’s both hearty and nutritious, making it an excellent choice for meatless meals alongside a crisp salad or garlic bread.

This recipe is inspired by my childhood Sunday dinners. Every few weeks, my family would gather around the table as my grandmother slid a lasagna—stacked high with homemade ricotta, freshly sauteed spinach, and zesty tomato sauce—from the oven. I’ve modernized that beloved tradition with accessible ingredients and simple steps, ensuring that even busy home cooks can replicate the same heartwarming flavors with ease.

Why This Spinach Lasagna Recipe Works

1. Creamy, Balanced Filling

   • A blend of ricotta, Parmesan, egg, and seasoning creates a luscious, custard‑like texture.

   • Sauteing the spinach first removes excess water, preventing a soggy lasagna.

2. Robust Tomato Sauce

   • Use a high‑quality marinara or quick homemade sauce flavored with garlic, herbs, and onion.

   • Layers of cheese and sauce keep the pasta moist and flavorful.

3. Cheese Pull Alert

   • Mozzarella and Parmesan combine to create the satisfying cheese pull every lasagna should have.

4. Make‑Ahead Friendly

   • Prepare it ahead of time, refrigerate or freeze, then bake when you’re ready—perfect for planning and entertaining.

Ingredients

(Serves 8–10)

Tomato Sauce

• 4 cups marinara sauce (store‑bought or homemade)

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• 1 tbsp olive oil

• 1 tsp dried oregano

• Salt and freshly ground black pepper, to taste

Cheese‑Spinach Filling

• 15 oz ricotta cheese

• 2 cups shredded mozzarella, divided

• ¼ cup grated Parmesan, plus more for topping

• 1 large egg

• ½ tsp garlic powder

• ½ tsp dried basil

• Salt and pepper, to taste

Vegetables & Pasta

• 10 oz fresh spinach or 2 (10-oz) bags baby spinach

• 9–12 lasagna noodles (use no‑boil or traditional noodles, according to preference)

• Optional: 2 cups sliced mushrooms or roasted red peppers for extra flavor

Finishing

• 1–2 tbsp chopped fresh basil (optional garnish)

• Crushed red pepper flakes (optional, for serving)

Equipment Needed

• 9 × 13‑inch baking dish

• Large skillet

• Mixing bowl

• Whisk or fork

• Aluminum foil

• Optional: stand mixer or electric hand mixer (for fluffier ricotta filling)

Step‑by‑Step Preparation

1. Preheat & Prep

• Preheat the oven to 375 °F (190 °C).

• If using traditional lasagna noodles, cook them according to package directions until just al dente. Drain and lay them flat on parchment to prevent sticking.

2. Build the Sauce

1. In a large skillet over medium heat, warm the olive oil.

2. Add chopped onions; sauté until translucent, about 4 minutes.

3. Add garlic and cook until fragrant, ~30 seconds.

4. Stir in oregano, salt, and pepper.

5. Pour in marinara; simmer gently for 5 minutes. Remove from heat.

3. Sauté Spinach

1. In the same skillet, sauté fresh spinach (in batches if needed) until wilted.

2. Transfer to a colander; press out excess liquid with the back of a spoon.

3. Chop the spinach finely and set aside.
   (If using mushrooms/peppers, sauté lightly until softened and season to taste.)

4. Make the Ricotta Mixture

1. In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, garlic powder, basil, salt, and pepper.

2. Stir well until smooth and uniform.

3. Fold in the chopped spinach (and any optional sautéed veggies).

5. Assemble the Layers

1. Spread 1 cup of sauce on the bottom of the baking dish.

2. Lay 3–4 lasagna noodles over the sauce in a single layer.

3. Spread half of the ricotta‑spinach mixture over noodles.

4. Pour 1–1½ cups of sauce on the filling and sprinkle with ½ cup mozzarella.

5. Repeat: noodles → ricotta mixture → sauce → mozzarella.

6. Finish with a top layer of noodles, remaining sauce, and the rest of the shredded mozzarella.

7. Sprinkle grated Parmesan on top; cover with foil (sprayed lightly with nonstick spray to prevent cheese from sticking).

6. Bake

• Bake covered for 30 minutes.

• Remove foil and bake for an additional 10–15 minutes until cheese is bubbly and lightly golden.

• Let it rest for 10 minutes before slicing to allow layers to set.

Tips & Variations

Make‑Ahead & Freezing

• Refrigerate: Assemble in dish, cover, and refrigerate up to 24 hours before baking.

• Freeze: Cover dish tightly & freeze up to 3 months. To bake, thaw overnight in the fridge, then follow bake steps from cold (add 10–15 extra minutes).

Pasta Options

• No‑Boil Noodles: Great shortcut. Just ensure there’s enough sauce to hydrate them properly.

• Whole‑Wheat Lasagna: Sub whole‑wheat noodles (up to half) for more fiber—adds a rustic flavor.

Cheese Swaps & Add‑Ins

• Swap half the ricotta with cottage cheese for a lighter filling.

• Add crumbled feta for tang or chopped artichoke hearts for briny depth.

• For extra creaminess, stir a splash of heavy cream into the ricotta mix.

Flavor Boosts

• Add a pinch of red pepper flakes to the sauce for heat.

• Stir in fresh chopped Italian parsley or oregano to the ricotta mix for brightness.

• Use freshly grated Parmesan (Parmigiano‑Reggiano) for superior flavor.

Nutrition & Serving Suggestions

Nutrition Highlights (Approximate per Serving)

• Calories: ~420 kcal

• Protein: ~24 g

• Fat: ~20 g

• Carbohydrates: ~38 g

• Fiber: ~4 g

Serving Suggestions:

• Tossed green salad with lemon vinaigrette.

• Garlic bread or cheesy pull‑apart garlic buns.

• Roasted vegetables like asparagus or carrots.

• A crisp white wine—Pinot Grigio, Sauvignon Blanc—pairs beautifully.

Frequently Asked Questions

 Can I use frozen spinach?
Yes. Use about 16 oz frozen spinach (thawed, squeezed dry). Follow sauté or steaming instructions accordingly.

Do I have to bake it all at once?
While you can freeze individual portions, it’s best to bake the whole lasagna at once. However, leftovers reheat well in the microwave or oven.

 How do I prevent a watery lasagna?
Thoroughly drain spinach and cook noodles al dente. Let the baked lasagna cool for at least 10 minutes before cutting to absorb excess moisture.

 What can I do if the top browns too quickly?
Place foil loosely over the dish midway through baking to prevent over-browning. Remove it again just before the end to crisp up the top.

Step‑by‑Step Photos (Optional Visual Guide)

(Add photos here showing layers, assembly stages, or final dish for blog visual appeal.)

Why Spinach Lasagna is a Crowd‑Pleaser

• Vegetarian but hearty: combining dairy and vegetables makes it rich without meat.

• Warm, comfort‑food staple: creamy layers and gooey cheese bring nostalgia and contentment.

• Adaptable: easy to make gluten‑free, lighter, or more indulgent—tailor to dietary needs.

• Meal‑prep ready: assemble now, bake later—a kitchen game‑changer.

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