Layers of tender pasta, rich ricotta–spinach filling, robust marinara, and creamy béchamel are topped with bubbling golden cheese in this comforting vegetarian lasagna. It’s the perfect centerpiece for a cozy family dinner.
Why You’ll Love This Recipe
- Vegetarian-friendly yet packed with hearty, cheesy layers.
- Combines multiple sauces—marinara, ricotta filling, and béchamel—for a complex, indulgent taste.
- Make‑ahead friendly and freezer‑ready for busy weeks .
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the ricotta filling
- Ricotta cheese
- Egg
- Fresh spinach, sautéed and chopped
- Grated Parmesan cheese
- Salt and pepper
For the marinara sauce
- Olive oil
- Garlic, minced
- Onion, chopped
- Crushed tomatoes
- Dried oregano
- Salt and pepper
For the béchamel
- Butter
- All‑purpose flour
- Milk
- Pinch of nutmeg
- Salt
For layering
- Lasagna noodles (traditionally 9 pieces, cooked al dente)
- Shredded mozzarella cheese
- Extra grated Parmesan for topping
Directions
- Prepare marinara: Sauté onion and garlic in olive oil until softened. Add crushed tomatoes, oregano, salt, and pepper. Simmer ~15 minutes.
- Make béchamel: Melt butter, whisk in flour until pale. Gradually add milk, stirring until thickened. Season with nutmeg and salt.
- Ricotta filling: Mix ricotta, egg, sautéed spinach, Parmesan, salt, and pepper.
- Assemble:
- Preheat oven to 375 °F (190 °C). Grease a 9×13 dish.
- Spread a layer of marinara, then noodles, ricotta filling, béchamel, and mozzarella.
- Repeat for remaining layers. Finish with béchamel and cheeses on top.
- Bake: Cover with foil. Bake 25 minutes. Remove foil; bake 15 minutes more until golden and bubbling. Let rest before slicing.
Servings and timing
Based on comparable recipes, this lasagna yields 8 servings, with approximately 15 min prep, 40–50 min baking, and a 10‑min resting period, totaling around 60–75 minutes
Variations
- No‑boil noodles: Skip boiling and add extra liquid; adjust bake time .
- Cheese variations: Add cream cheese and heavy cream for extra richness
- Greens substitutions: Kale, Swiss chard, or mushrooms work well in place of spinach .
Storage/Reheating
- Make‑ahead: Assemble and refrigerate up to 24 hours before baking .
- Freezing: Can be frozen unbaked or baked; last up to 2–3 months
- Reheating: Bake covered at ~375 °F for 20 min (if cooked) or 45–60 min (if frozen), then uncover and bake or broil until bubbly .
FAQs
1. Can I prepare this ahead of time?
Yes—assemble, cover, and refrigerate up to a day ahead; bake when ready .
2. Do I have to cook spinach first?
Yes. Cook then squeeze out all water to prevent a watery lasagna ).
3. Can I use no‑boil noodles?
Yes, but ensure extra liquid and tight covering; these save ~15 minutes .
4. How many layers should I build?
Typically 3–4 layers; ensures balanced filling and noodles .
5. Can I make it gluten‑free?
Yes—use gluten‑free lasagna noodles; baking time may slightly vary.
6. How do I get a browned cheese crust?
Remove foil and broil for the last 1–4 minutes until golden .
7. Can I add meat?
Absolutely. Mix cooked sausage, ground beef, or chicken into the marinara or filling .
8. What if my lasagna is watery?
Likely excess liquid—drain spinach thoroughly, squeeze dry, and avoid wet noodles .
9. How long should it rest before cutting?
Let it rest 10–15 minutes; layers firm up for clean slicing .
10. What sides pair well?
Serve with crisp salad, garlic bread, or roasted vegetables for a complete meal .
Conclusion
Classic Spinach and Ricotta Lasagna delivers creamy, comforting layers that come together with thoughtful prep and simple pantry ingredients. With flexible make‑ahead and freezing options, plus easy variations, it’s a go‑to dish for family dinners or special occasions. Let it rest before slicing to get picture‑perfect layers, and enjoy the delicious leftovers all week.
Let me know if you’d like nutritional info or pairing suggestions!
Print
Classic Spinach and Ricotta Lasagna
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Classic Spinach and Ricotta Lasagna features layers of pasta, rich ricotta-spinach filling, homemade marinara, and creamy béchamel sauce topped with golden mozzarella and Parmesan. A comforting vegetarian meal perfect for family dinners.
Ingredients
- 2 cups ricotta cheese
- 1 egg
- 2 cups fresh spinach, sautéed and chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 can (14 oz) crushed tomatoes
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- Pinch of nutmeg
- Salt to taste
- 9 lasagna noodles, cooked al dente
- 2 cups shredded mozzarella cheese
- Extra grated Parmesan for topping
Instructions
- Sauté onion and garlic in olive oil until soft. Add crushed tomatoes, oregano, salt, and pepper. Simmer for 15 minutes to make the marinara sauce.
- In a saucepan, melt butter and whisk in flour. Gradually add milk, stirring until smooth and thickened. Season with nutmeg and salt to make the béchamel sauce.
- In a bowl, mix ricotta, egg, sautéed spinach, Parmesan, salt, and pepper to prepare the filling.
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 baking dish.
- Spread a bit of marinara sauce on the bottom of the dish. Layer with noodles, ricotta filling, béchamel, and mozzarella cheese. Repeat layers.
- Finish with a final layer of béchamel and a generous sprinkle of mozzarella and Parmesan on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbling.
- Let the lasagna rest for 10 minutes before serving.
Notes
- Use fresh or frozen spinach, ensuring it’s well-drained before mixing into the filling.
- Lasagna can be assembled ahead and refrigerated before baking.
- Leftovers taste even better the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 55mg
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