Lasagna with Spinach & Ricotta

I used to think lasagna was a weekend project. Then I discovered the cheat code. This lasagna with spinach & ricotta is my weeknight hero.

It’s the cozy hug you need without the 3-hour commitment. Forget dry, bland layers. We’re building flavor bombs here.

This vegetarian lasagna recipe is so good, it might start a family argument over the last piece. Trust me on this one.

This isn’t your nonna’s all-day affair. This is a clever, modern take.

The magic is in the creamy ricotta and spinach mixture. It creates pockets of cheesy, herby goodness in every single bite. Have you ever had a lasagna where one layer is perfect and the next is just… pasta?

We’re eliminating that tragedy. This version ensures every forkful is a perfect balance of creamy filling, savory sauce, and tender pasta.

Jump to Recipe

Ingredients

Gathering your ingredients is the first step to greatness. I promise, no wild goose chases here.

Most of this is pantry-friendly. The star, of course, is the rich, creamy ricotta. Don’t skimp on it!

Here’s your shopping list for this epic spinach and ricotta lasagna.

1 box (9 oz) no-boil lasagna noodles
2 cups whole milk ricotta cheese
1 large egg
10 oz frozen chopped spinach, thawed and squeezed dry
3 cups marinara sauce (store-bought is totally fine!)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp dried Italian seasoning
1/4 tsp freshly grated nutmeg (the secret weapon!)
Salt and black pepper to taste

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). This is non-negotiable for that perfect, bubbly top.
Make the filling. In a bowl, mix the ricotta, egg, spinach, garlic, Italian seasoning, nutmeg, half the Parmesan, salt, and pepper.Get in there with your hands if you want—it’s therapeutic.
Start layering. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. This prevents the pasta from sticking and adds instant flavor.
Add your first layer of noodles.Then, spread a third of the ricotta and spinach mixture over them. Follow with more sauce and a sprinkle of mozzarella. Repeat this process two more times.
Finish it off.Your top layer should be noodles, the last of the sauce, and the remaining mozzarella and Parmesan. This creates that iconic, golden-brown cheesy crust.
Bake and rest. Cover with foil and bake for 25 minutes.Uncover and bake for another 15-20 minutes until bubbly. Let it rest for 10 minutes before cutting. I know it’s hard, but this step prevents a soupy mess.

Storage Instructions

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This lasagna with spinach & ricotta is a meal prep dream.

Let it cool completely before storing. For the fridge, place slices in an airtight container. It will stay fresh for up to 5 days.

To freeze, wrap individual portions tightly in plastic wrap and then foil. They will be perfect for up to 3 months. Reheat from frozen in a 350°F oven until hot all the way through.

Why You’ll Love This Lasagna with Spinach & Ricotta

It’s a Crowd-Pleaser: This dish effortlessly feeds a family or impresses guests.It’s the ultimate comfort food that everyone adores.
Surprisingly Simple: Using no-boil noodles and a pre-made sauce cuts the active prep time down to almost nothing. It’s a genius hack.
Packed with Covert Nutrition: The spinach blends right into the cheesy filling, making it a brilliant way to get greens into picky eaters.

Common Mistakes to Avoid

Skipping the nutmeg. I know it sounds weird, but it makes the spinach pop. It’s a non-negotiable flavor enhancer.
Not squeezing the spinach dry. You’ll end up with a watery lasagna.Seriously, squeeze it like it owes you money.
Cutting it straight from the oven. That 10-minute rest is crucial for clean slices. Patience is a virtue, especially with cheese.

Alternatives and Variations

This recipe is wonderfully adaptable. For a gluten-free lasagna, simply use your favorite gluten-free noodles.

To make it vegan, swap the cheeses for plant-based ricotta and mozzarella, and use a flax egg. You can also add sautéed mushrooms or swap the spinach for kale. Feel like some meat?

A layer of Italian sausage or ground beef works beautifully. Check out my guide to easy weeknight dinners for more flexible recipes like this.

FAQs

Can I freeze this lasagna?

Absolutely! This lasagna with spinach & ricotta freezes like a champion.

Follow my storage instructions above, and you’ll have a ready-made dinner for a busy night.

What’s the best substitute for ricotta?

If you’re in a pinch, cottage cheese is the closest texture substitute. Just give it a quick blend in the food processor first to make it smoother.

How long does it stay fresh in the fridge?

Stored properly in an airtight container, your leftover lasagna will be delicious for up to 5 days. It often tastes even better the next day!

Is this kid-friendly?

In my experience, yes!

The spinach is well-hidden in the creamy, cheesy filling. It’s a great family-friendly meal that pleases both adults and little ones.

Can I prep it ahead of time?

100%. Assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking.

You might just need to add a few extra minutes to the baking time since it will be cold from the fridge. For more make-ahead magic, see my best meal prep ideas.