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Easy Spinach Lasagna with Ricotta

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Easy Spinach Lasagna with Ricotta is a comforting vegetarian pasta bake made with layers of lasagna noodles, creamy ricotta cheese, sautéed spinach, marinara sauce, and melted mozzarella. Perfect for a wholesome family dinner.

Ingredients

Scale
  • 9 lasagna noodles
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 5 cups fresh spinach, chopped
  • 1 (15 oz) container ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Cook lasagna noodles according to package instructions. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds, then add spinach. Cook until wilted, about 2–3 minutes. Set aside to cool slightly.
  4. In a mixing bowl, combine ricotta cheese, egg, salt, pepper, and nutmeg. Stir in cooked spinach mixture.
  5. Spread 1/2 cup marinara sauce on the bottom of the prepared baking dish. Layer 3 noodles, half of the ricotta-spinach mixture, 1/2 cup marinara sauce, and 2/3 cup mozzarella. Repeat the layers once more.
  6. Top with final layer of noodles, remaining marinara sauce, mozzarella, and Parmesan cheese.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until bubbly and golden.
  8. Let rest for 10 minutes before slicing. Garnish with basil or parsley if desired.

Notes

  • Use frozen spinach if fresh is unavailable—thaw and squeeze out excess moisture.
  • Substitute cottage cheese for ricotta if preferred.
  • Lasagna can be assembled ahead and refrigerated for up to 24 hours before baking.

Nutrition

Find it online: https://ukfinda.com/easy-spinach-lasagna-with-ricotta/