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Classic Spinach and Ricotta Lasagna

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  • Author: Emma Delaney
  • 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

Units Scale
  • 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

  1. 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.
  2. 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.
  3. In a bowl, mix ricotta, egg, sautéed spinach, Parmesan, salt, and pepper to prepare the filling.
  4. Preheat oven to 375°F (190°C) and lightly grease a 9×13 baking dish.
  5. Spread a bit of marinara sauce on the bottom of the dish. Layer with noodles, ricotta filling, béchamel, and mozzarella cheese. Repeat layers.
  6. Finish with a final layer of béchamel and a generous sprinkle of mozzarella and Parmesan on top.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbling.
  8. 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

Find it online: https://yumrecipesfood.com/classic-spinach-and-ricotta-lasagna/