Vegetarian
Classic Spinach and Ricotta Lasagna
A comforting vegetarian classic with layers of tender pasta, rich tomato sauce, and a creamy spinach-ricotta filling, topped with melted mozzarella.
Watch it madeDeep Fried Fabio English · 7:46
Ingredients
- Lasagna Noodles12 sheets
- Marinara Sauce24 oz
- Ricotta Cheese15 oz
- Frozen Spinach (thawed and squeezed dry)10 oz
- Mozzarella Cheese2 cups
- Parmesan Cheese1/2 cup
- Egg1 large
Method
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the ricotta cheese, egg, chopped spinach, parmesan, salt, and pepper.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Layer lasagna noodles, followed by the ricotta mixture, mozzarella cheese, and more sauce. Repeat layers.
- Cover with foil and bake for 25 minutes, then remove foil and bake for another 15 minutes until bubbly.
Common questions
Can I substitute fresh spinach for frozen in this lasagna?
Yes. Use about 1 to 1 1/2 pounds fresh spinach to replace one 10-ounce package frozen. Wilt it first, then cool and squeeze out as much water as possible, or the lasagna can turn watery.
Do I need to cook the lasagna noodles before layering?
It depends on the noodles. Regular noodles usually need to be boiled first unless the package says oven-ready. If using no-boil noodles, add a little extra sauce so they soften fully during baking.
What are the most common mistakes that make spinach ricotta lasagna watery?
The biggest causes are wet spinach, too much sauce, and not letting the lasagna rest after baking. Squeeze the spinach very dry, use a moderate amount of sauce, and rest the lasagna 10 to 15 minutes before cutting.
How should I store leftover spinach and ricotta lasagna?
Cool it completely, then cover and refrigerate for up to 4 days. For longer storage, wrap portions tightly and freeze for up to 3 months. Reheat covered in the oven or microwave until hot throughout.
What should I serve with this lasagna?
A simple green salad, garlic bread, or roasted vegetables works well because the lasagna is rich and filling. If serving for a dinner, add something light and acidic, like a vinaigrette salad, to balance the cheese.