Spinach Ricotta Lasagna is a comforting, hearty dish that brings together layers of tender pasta, creamy ricotta cheese, earthy spinach, rich marinara sauce, and melty mozzarella. It’s a beloved vegetarian classic that’s both satisfying and indulgent, perfect for family dinners, gatherings, or meal prep for the week ahead. This version uses a blend of cheeses and spinach for a flavorful, nutrient-rich filling that balances beautifully with the tangy tomato sauce.

Why You’ll Love This Recipe

This lasagna is both rich and wholesome, making it a perfect meatless option that still feels indulgent. The creamy ricotta-spinach filling is incredibly flavorful, while the combination of mozzarella and parmesan creates a perfectly gooey, golden top. It’s also a very adaptable dish—easy to prepare ahead, freezer-friendly, and customizable with fresh herbs or extra vegetables. Whether you’re serving vegetarians or just craving comfort food, this recipe delivers.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 9 oz / 250 g lasagna sheets (fresh or dry)
• 3 cups marinara sauce
• 17 oz frozen spinach (approx. 2 cups once thawed) – or use fresh spinach (see notes below)
• 24 oz ricotta cheese
• 5 oz freshly grated parmesan cheese
• 9 oz mozzarella cheese (fresh or shredded)
• Salt and black pepper, to taste

Directions

1. Prepare the Sauce:
   If you’re making homemade marinara sauce, prepare it ahead of time and set aside. Store-bought marinara works well too for convenience.

2. Handle the Mozzarella:
   If using fresh mozzarella, slice it and lay it on paper towels to remove excess moisture. If using shredded mozzarella, you can skip this step.

3. Prepare the Spinach:
   Thaw frozen spinach completely. For faster results, boil it briefly (about 1 minute), then drain in a colander and squeeze out all excess water thoroughly.

4. Make the Filling:
   In a large bowl, combine the drained spinach, ricotta cheese, and ¾ of the grated parmesan. Season generously with salt and black pepper. Mix well and taste to adjust seasoning if needed.

5. Preheat the Oven:
   Preheat your oven to 200°C (400°F). If using dry lasagna sheets, boil them according to package directions until al dente. Drain and set aside.

6. Assemble the Lasagna:
   In a baking dish, start with a thin layer of marinara sauce. Add a layer of lasagna sheets, followed by a layer of the spinach-ricotta mixture, a few slices or a sprinkle of mozzarella, and more marinara sauce. Repeat layers, finishing with a generous layer of marinara, mozzarella, and the remaining parmesan on top.

7. Bake:
   Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes until the cheese is bubbly and golden. Let it rest for 10 minutes before slicing and serving.

Servings and Timing

This recipe serves 6 to 8 people.
Preparation Time: 25 minutes
Cooking Time: 40–45 minutes
Total Time: 1 hour 10 minutes

Variations

• Using Fresh Spinach: Use about 1 to 1.5 pounds of fresh spinach. Sauté it with a bit of olive oil until wilted, then chop and drain well before mixing with ricotta.

• Add Herbs: Mix chopped basil or parsley into the ricotta for extra flavor.

• Spicy Kick: Add crushed red pepper flakes to the marinara sauce.

• Cheese Swap: Substitute part of the mozzarella with provolone or fontina for a different cheese profile.

• Vegan Option: Use plant-based ricotta, non-dairy mozzarella, and vegan parmesan along with egg-free lasagna noodles.

Storage/Reheating

Refrigerator: Store leftover lasagna in an airtight container for up to 4 days.
Freezer: Let the lasagna cool completely, then wrap tightly or store in a freezer-safe container for up to 3 months.
To Reheat: Warm slices in the microwave or reheat the whole dish in the oven at 180°C (350°F) until heated through, about 20–30 minutes.

FAQs

Can I make this lasagna ahead of time?

Yes, assemble it up to a day in advance and refrigerate. Bake when ready to serve.

Do I have to cook the lasagna sheets first?

If using fresh or no-boil noodles, no. For traditional dry noodles, pre-cook according to package instructions.

What’s the best spinach to use?

Frozen chopped spinach is convenient and works perfectly. Fresh spinach can also be used with slight preparation.

Can I add more vegetables?

Yes, mushrooms, zucchini, or bell peppers can be sautéed and added to the filling.

How do I keep the lasagna from being watery?

Be sure to fully drain and squeeze excess liquid from the spinach. Also, let the lasagna rest after baking to firm up.

Can I substitute cottage cheese for ricotta?

Yes, though ricotta has a creamier texture and more traditional flavor.

How do I get a golden top?

Uncover the lasagna during the last 15–20 minutes of baking to allow the cheese to brown.

Can I make this gluten-free?

Yes, simply use gluten-free lasagna noodles.

How thick should the ricotta layer be?

Each ricotta layer should be about ½ to ¾ inch thick, depending on your preference and dish depth.

Can I freeze individual portions?

Yes, cut the cooled lasagna into portions, wrap them individually, and freeze for easy reheating.

Conclusion

Spinach Ricotta Lasagna is a timeless vegetarian dish that’s both hearty and flavorful. With creamy layers of cheese, tender spinach, and rich marinara, it’s comfort food at its finest. Easy to prepare in advance, freezer-friendly, and endlessly customizable, it’s a reliable crowd-pleaser that will become a staple in your home cooking rotation. Serve it with a green salad or garlic bread for a complete, satisfying meal

Spinach Ricotta Lasagna

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• Author: Emma Delaney
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baked
• Cuisine: Italian
• Diet: Vegetarian

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Description

This comforting Spinach Ricotta Lasagna layers creamy ricotta, tender spinach, and melty mozzarella between sheets of pasta and rich marinara. A perfect vegetarian dinner that’s hearty, cheesy, and easy to make ahead!

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Ingredients

• 9 oz (250 g) lasagna sheets (fresh or dry)

• 3 cups marinara sauce (store-bought or homemade)

• 17 oz frozen spinach (approx. 2 cups once thawed)

• 24 oz ricotta cheese

• 5 oz freshly grated parmesan cheese

• 9 oz mozzarella cheese (fresh sliced or shredded)

• Salt and black pepper, to taste

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Instructions

1. Prep Sauce & Mozzarella:
   If making homemade marinara, prepare it now. Slice fresh mozzarella and place on paper towels to drain excess moisture.

2. Spinach Prep:
   Thaw frozen spinach (or boil briefly to thaw), drain well, and squeeze out all moisture using your hands or a clean kitchen towel.

3. Ricotta Mixture:
   In a large bowl, mix spinach, ricotta, ¾ of the parmesan cheese, salt, and pepper. Taste and adjust seasoning.

4. Cook Lasagna Sheets (if needed):
   If using dry lasagna noodles, cook according to package directions. Fresh lasagna sheets can be used as-is.

5. Assemble Lasagna:

   • Preheat oven to 200°C (400°F).

   • In a baking dish, spread a thin layer of marinara.

   • Layer pasta sheets, then ricotta-spinach mix, then marinara, and mozzarella. Repeat layers.

   • Top with remaining mozzarella and parmesan.

6. Bake:
   Cover with foil and bake for 20–25 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden. Let rest 10 minutes before serving.

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Notes

• For fresh spinach: use about 1 lb (450g), sauté until wilted, then squeeze dry.

• Add a pinch of nutmeg to the ricotta for extra flavor.

• Can be prepped ahead and baked later or frozen before baking.