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Spinach Lasagna with Ricotta

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This comforting spinach lasagna is a delicious meatless twist on the classic Italian favorite. Perfect for cozy dinners or feeding a crowd, it features layers of tender noodles, creamy ricotta, sautéed spinach, and a robust marinara sauce. It’s satisfying, simple to make ahead, and sure to become a family favorite.

Ingredients

Scale

  • 9–12 lasagna noodles (no-boil or traditional)

  • 4 cups marinara sauce

  • 1 small onion, finely chopped

  • 3 garlic cloves, minced

  • 1 tbsp olive oil

  • 1 tsp dried oregano

  • Salt and black pepper, to taste

  • 10 oz fresh spinach or 2 (10-oz) packages of baby spinach

  • 15 oz ricotta cheese

  • 2 cups shredded mozzarella cheese, divided

  • ¼ cup grated Parmesan cheese, plus more for topping

  • 1 large egg

  • ½ tsp garlic powder

  • ½ tsp dried basil

  • Optional: 2 cups sautéed mushrooms or roasted red peppers

  • Optional: chopped fresh basil for garnish

Instructions

  • Preheat oven to 375°F (190°C). If using traditional lasagna noodles, cook them until al dente. Drain and set aside.

  • In a skillet, heat olive oil over medium heat. Sauté onion until soft, about 4 minutes. Add garlic and cook for 30 seconds. Stir in oregano, salt, pepper, and marinara sauce. Simmer for 5 minutes and set aside.

  • In the same skillet, sauté spinach until wilted. Transfer to a colander, press out liquid, chop finely, and set aside.

  • In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, garlic powder, basil, salt, and pepper. Mix well. Fold in the spinach (and any optional veggies).

  • In a 9×13-inch baking dish, spread 1 cup of sauce. Layer 3–4 noodles over the sauce. Add half the ricotta mixture, top with 1½ cups sauce, and ½ cup mozzarella. Repeat the layers.

  • Add a final layer of noodles, top with remaining sauce, mozzarella, and extra Parmesan. Cover with foil sprayed with cooking spray.

  • Bake for 30 minutes. Remove foil and bake another 10–15 minutes until cheese is golden and bubbly. Let rest 10 minutes before slicing.

Notes

  • Frozen spinach can be used—thaw and drain well.

  • Letting the lasagna rest after baking prevents watery slices.

  • Can be assembled a day ahead and refrigerated or frozen before baking.

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