Layers of tender lasagna noodles, creamy ricotta cheese, wilted spinach, rich tomato marinara, and gooey melted mozzarella come together to form this comforting vegetarian lasagna. It’s a delicious meatless dish that’s hearty, flavorful, and perfect for family dinners or entertaining guests.

Why You’ll Love This Recipe

This spinach and ricotta lasagna is a true crowd-pleaser. It offers a rich, cheesy texture complemented by the fresh taste of spinach and the tanginess of marinara sauce. Whether you’re a vegetarian or just looking for a lighter lasagna option, this dish provides all the indulgence of a traditional lasagna without the meat. It’s easy to prepare, great for meal prep, and can be frozen for future use.

ingredients

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

9 lasagna noodles
1 tbsp olive oil
3 cloves garlic, minced
6 cups fresh spinach
1 (15 oz) container ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
2 cups marinara sauce
2 cups shredded mozzarella cheese
Fresh parsley, chopped (optional for garnish)

directions

Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions, then drain and set aside.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add spinach to the skillet and cook for 2–3 minutes, stirring frequently, until wilted. Remove from heat and allow to cool slightly.
In a mixing bowl, combine the ricotta cheese, egg, Parmesan, dried basil, salt, and black pepper. Stir in the cooled spinach mixture.
Spread a thin layer of marinara sauce over the bottom of a 9×13-inch baking dish. Lay 3 cooked noodles over the sauce.
Spread one-third of the ricotta-spinach mixture over the noodles, top with a layer of marinara sauce, and sprinkle with mozzarella cheese.
Repeat this layering process two more times, ending with marinara sauce and mozzarella on top.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake an additional 15–20 minutes until the top is golden and bubbly.
Allow the lasagna to rest for 10 minutes before slicing. Garnish with chopped parsley if desired.

Servings and timing

This recipe yields approximately 8 servings.
Preparation time: 25 minutes
Cooking time: 40–45 minutes
Resting time: 10 minutes
Total time: About 1 hour 20 minutes

Variations

Add mushrooms: Sautéed mushrooms can be added with the spinach for extra umami flavor.
Use frozen spinach: Substitute 10 oz of thawed and well-drained frozen spinach if fresh isn’t available.
Vegan option: Use plant-based ricotta and mozzarella, and replace the egg with a flax egg or omit entirely.
Whole wheat noodles: For a healthier twist, use whole wheat lasagna noodles.
Add spice: Add crushed red pepper flakes to the marinara for a touch of heat.

storage/reheating

Store leftover lasagna covered in the refrigerator for up to 4 days.
To reheat, cover and bake at 350°F (175°C) for about 20–25 minutes, or until heated through. Individual portions can also be microwaved for 2–3 minutes.
To freeze, wrap the lasagna tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

How do I keep the lasagna from being watery?

Be sure to thoroughly drain the spinach and noodles. Avoid using overly wet marinara sauce, and let the lasagna rest before slicing.

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna a day ahead and refrigerate it. Bake it just before serving.

Can I freeze the lasagna before baking?

Absolutely. Assemble the lasagna, wrap it tightly, and freeze. Bake directly from frozen at 375°F for about 60–75 minutes.

What can I use instead of ricotta cheese?

Cottage cheese or a mixture of mascarpone and Greek yogurt can be used as a substitute.

Do I need to cook the spinach beforehand?

Yes, cooking the spinach removes excess moisture and prevents the lasagna from becoming soggy.

Can I use no-boil lasagna noodles?

Yes, but ensure your sauce is slightly more liquid to help the noodles cook properly.

Is this recipe gluten-free?

Not as written. To make it gluten-free, use certified gluten-free lasagna noodles.

Can I use a different type of cheese?

Yes, try provolone, fontina, or gouda for different flavor profiles.

Can I add protein to this lasagna?

Yes, cooked ground turkey or shredded chicken can be added in layers for extra protein.

How long should I let the lasagna rest before serving?

Let it rest for at least 10 minutes to allow the layers to set and for easier slicing.

Conclusion

Spinach and ricotta lasagna is a delightful and satisfying vegetarian dish that brings together comfort and nutrition. With its creamy filling, layers of pasta, and flavorful sauce, it makes a perfect centerpiece for any meal. Whether you’re serving guests or meal-prepping for the week, this classic recipe is always a great choice.