Spinach Ricotta Lasagna

There’s something magical about a bubbling lasagna fresh from the oven—the smell of warm marinara, melted mozzarella, and toasty parmesan drifting through the kitchen. This Spinach Ricotta Lasagna is the ultimate comfort dish, made with creamy ricotta, earthy spinach, and layers of tender pasta. Whether it’s a weeknight dinner or a Sunday gathering, this one always hits the spot.

Behind the Recipe

I first made this lasagna on a cozy Sunday evening when I wanted something hearty but still loaded with greens. I had frozen spinach, a tub of ricotta, and fresh lasagna sheets begging to be used. After a bit of layering and baking, what came out of the oven was a pan of bubbling, golden lasagna that quickly disappeared. It became an instant family favorite.

Recipe Origin or Trivia

Lasagna traces its roots to Italy, of course, with regional variations like the meat-heavy Bolognese version or the creamy béchamel versions from northern Italy. But the spinach and ricotta combo comes from a long tradition of vegetarian dishes, especially in regions like Emilia-Romagna. This variation swaps meat for leafy greens and creamy cheese, creating a lighter but still decadent lasagna that’s beloved by vegetarians and meat-eaters alike.

Why You’ll Love Spinach Ricotta Lasagna

This lasagna brings layers of flavor, comfort, and richness with every bite. Here’s why it’s bound to become your new go-to:

Versatile: Serve it as a main or side, with or without extra toppings.

Budget-Friendly: Uses simple, wholesome ingredients that are easy to find.

Quick and Easy: Especially when made with no-boil or fresh lasagna sheets.

Customizable: Add herbs, extra veggies, or even swap cheeses to make it your own.

Crowd-Pleasing: Satisfies picky eaters and veggie lovers alike.

Make-Ahead Friendly: Prep it in advance and bake when ready.

Great for Leftovers: Reheats beautifully and gets even better the next day.

Chef’s Pro Tips for Perfect Results

This recipe is forgiving, but here’s how to make it shine every time:

1. Drain the spinach well: Squeeze out all excess moisture to avoid a watery lasagna.
2. Use fresh lasagna sheets if possible: They cook faster and layer more smoothly.
3. Season the ricotta mixture: Add a pinch of salt, pepper, or even a bit of garlic powder.
4. Layer evenly: Spread sauces and fillings right to the edges for balanced bites.
5. Let it rest after baking: This helps it set and slice cleanly.

Kitchen Tools You’ll Need

No fancy gadgets required, just a few kitchen basics:

Large baking dish: To layer and bake your lasagna.

Mixing bowl: For combining the ricotta and spinach mixture.

Cheese grater: For fresh parmesan (worth it for the flavor boost).

Colander or clean towel: To drain spinach thoroughly.

Spatula or serving knife: For smooth slicing and serving.

Ingredients in Spinach Ricotta Lasagna

This recipe leans into classic Italian comfort, balancing richness and freshness in every layer.

1. Lasagna sheets: 9 oz (250 g). Fresh or no-boil sheets make layering easy and baking quick.
2. Marinara sauce: 3 cups. Brings tomato richness and moisture to the dish.
3. Frozen spinach: 17 oz (approx. 2 cups thawed). Adds texture, earthiness, and a nutrition boost.
4. Ricotta cheese: 24 oz. Creamy, mild, and perfect for binding the layers.
5. Parmesan cheese: 5 oz, freshly grated. Sharp, salty, and golden when baked.
6. Mozzarella cheese: 9 oz. Melty and stretchy, adding classic lasagna cheesiness.

Ingredient Substitutions

Need a few swaps? No problem:

Frozen spinach: Use fresh spinach, sautéed and drained well.

Ricotta cheese: Cottage cheese or a mixture of ricotta and cream cheese.

Parmesan cheese: Grana Padano or Pecorino Romano.

Mozzarella: Use part-skim or vegan cheese alternatives.

Lasagna sheets: Gluten-free lasagna noodles if needed.

Ingredient Spotlight

Ricotta Cheese: Light, creamy, and mild—ricotta is the backbone of many Italian pasta bakes. It soaks up flavor and keeps things moist without being heavy.

Spinach: Packed with nutrients and flavor, it pairs beautifully with creamy cheeses and tomato sauces for a balanced, hearty bite.

Instructions for Making Spinach Ricotta Lasagna

Get ready to build layers of love and flavor. Here’s how to make the perfect spinach ricotta lasagna.

1. Preheat Your Equipment:
   Preheat your oven to 375°F (190°C). Lightly grease a large baking dish.
2. Combine Ingredients:
   In a mixing bowl, combine thawed and drained spinach with ricotta cheese. Mix in half the parmesan and season with salt and pepper to taste.
3. Prepare Your Cooking Vessel:
   Spread a thin layer of marinara sauce on the bottom of the baking dish to prevent sticking.
4. Assemble the Dish:
   Layer lasagna sheets, followed by a layer of ricotta-spinach mixture, marinara sauce, and shredded mozzarella. Repeat layers until ingredients are used up, finishing with marinara and a final sprinkle of mozzarella and the remaining parmesan.
5. Cook to Perfection:
   Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is golden and bubbly.
6. Finishing Touches:
   Let the lasagna rest for 10 minutes before slicing to allow layers to set.
7. Serve and Enjoy:
   Serve warm with a sprinkle of extra parmesan or fresh basil if desired.

Texture & Flavor Secrets

Each bite of this lasagna brings together creamy ricotta, tender spinach, soft pasta sheets, and rich tomato sauce. The melted mozzarella stretches beautifully, while parmesan adds that golden, savory topping. The flavor builds with each layer, making it the kind of dish that gets better as you eat.

Cooking Tips & Tricks

A few helpful tricks to make your lasagna even better:

• Let it rest before slicing. This keeps the layers from sliding apart.
• Grate your own cheese. It melts smoother and tastes fresher.
• Use fresh herbs. A little basil or parsley in the ricotta mix brightens the whole dish.

What to Avoid

Here’s what to look out for:

• Watery spinach: Squeeze out all liquid after thawing to avoid soggy results.
• Too much sauce on top: Can make the top layer too wet and prevent browning.
• Overbaking: The cheese can dry out and become tough.

Nutrition Facts

Servings: 6
Calories per serving: 430

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Make-Ahead and Storage Tips

This lasagna is perfect for meal prep. You can assemble it a day ahead and refrigerate until ready to bake. Once baked, leftovers keep well in the fridge for up to 4 days and can be frozen for up to 2 months. Reheat slices in the oven or microwave until heated through.

How to Serve Spinach Ricotta Lasagna

Serve hot with a side of garlic bread, a crisp Caesar salad, or a light vinaigrette-dressed green salad. Add a sprinkle of red pepper flakes or drizzle of pesto on top for a fresh twist.

Creative Leftover Transformations

Don’t let leftovers go to waste! Try these ideas:

• Lasagna grilled cheese: Sandwich a slice between two pieces of bread and grill it.
• Lasagna soup: Chop up leftovers and warm in a pot with a little broth.
• Stuffed bell peppers: Fill halved peppers with chopped lasagna and bake.

Additional Tips

Want to take it up a notch? Try this:

• Add a layer of sautéed mushrooms for extra umami.
• Top with fresh basil or parsley before serving.
• Use a glass dish so you can admire those beautiful layers.

Make It a Showstopper

Serve in a clean white or rustic ceramic dish with one corner cut out to showcase the layers. A small sprinkle of fresh herbs or shaved parmesan makes it look restaurant-worthy.

Variations to Try

• White Sauce Version: Swap marinara for béchamel for a creamier twist.
• Spicy Kick: Add red pepper flakes to the ricotta mix.
• Roasted Veggie Lasagna: Add layers of roasted zucchini, bell peppers, or eggplant.
• Pesto Ricotta Lasagna: Stir pesto into the ricotta for a herby spin.
• Gluten-Free Version: Use gluten-free lasagna noodles.

FAQ’s

Q1: Can I use fresh spinach instead of frozen?
A1: Yes! Sauté 1 pound of fresh spinach until wilted, then drain and cool before mixing.

Q2: Can I freeze this lasagna?
A2: Absolutely. Wrap tightly and freeze unbaked or baked. Reheat covered in the oven.

Q3: What’s the best cheese substitute for ricotta?
A3: Cottage cheese or blended cream cheese works well.

Q4: Do I need to cook the lasagna sheets first?
A4: No, if you’re using fresh or no-boil sheets. Otherwise, cook according to package instructions.

Q5: Can I make it vegan?
A5: Yes, use plant-based cheese and ricotta substitutes, and a dairy-free mozzarella.

Q6: How do I keep it from being watery?
A6: Make sure spinach is fully drained and don’t overdo the sauce layers.

Q7: What type of marinara is best?
A7: Use one with minimal sugar and clean ingredients for best flavor.

Q8: Can I add protein to it?
A8: Yes, mix in cooked lentils or shredded rotisserie chicken.

Q9: How long should it rest after baking?
A9: 10–15 minutes helps it firm up for easier slicing.

Q10: Can I reheat individual portions?
A10: Yes, microwave on medium power or reheat in the oven at 325°F.

Conclusion

Spinach Ricotta Lasagna is the perfect combination of comfort, flavor, and ease. With creamy ricotta, melty mozzarella, and rich marinara layered between tender sheets of pasta, every bite is pure joy. Whether it’s a family dinner or a meal prep marvel, this dish delivers every time. Give it a try—you’ll be coming back for seconds.

Print