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!

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

Prep Sauce & Mozzarella:
If making homemade marinara, prepare it now. Slice fresh mozzarella and place on paper towels to drain excess moisture.
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.
Ricotta Mixture:
In a large bowl, mix spinach, ricotta, ¾ of the parmesan cheese, salt, and pepper. Taste and adjust seasoning.
Cook Lasagna Sheets (if needed):
If using dry lasagna noodles, cook according to package directions. Fresh lasagna sheets can be used as-is.
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.
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.

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.