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–+ servings
Melany

Spinach Ricotta Lasagna Recipe is a must-try dish!

This Spinach Ricotta Lasagna is a cozy, cheesy, and flavor-packed vegetarian comfort dish layered with creamy ricotta, nutrient-rich spinach, melty mozzarella, and tangy marinara. It’s an easy, crowd-pleasing baked dinner that feels like a warm hug on a plate.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 9 oz lasagna sheets fresh or dried, pre-boiled if needed17 oz frozen spinach (or 2 cups fresh, boiled and well-drained)24 oz ricotta cheese9 oz mozzarella cheese (fresh or shredded)5 oz parmesan cheese, freshly grated3 cups marinara sauce (homemade or quality store-bought)Salt, to tasteBlack pepper, to taste

Method
 

  1. Prep the Ingredients:Thaw frozen spinach or boil fresh spinach for 1–2 minutes. Squeeze out all excess liquid. If using fresh mozzarella, slice it and place it on paper towels to absorb moisture. In a bowl, mix the spinach with ricotta cheese, ¾ of the parmesan, salt, and pepper.
  2. Preheat and Layer:Preheat your oven to 400°F (200°C). Spread ½ cup of marinara sauce on the bottom of a baking dish. Add a layer of lasagna noodles. Spread another ½ cup of marinara sauce, then ¼ of the spinach-ricotta mixture, and top with mozzarella cheese. Repeat the layers until you have 4 full layers of noodles and filling.
  3. Top and Bake:Finish with a final layer of noodles, marinara sauce, mozzarella, and the remaining parmesan. Bake for 25–30 minutes, until bubbling and golden on top.
  4. Rest and Serve:Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil, if desired, and serve warm.

Notes

  • Be sure to fully drain the spinach to prevent a watery lasagna.
  • You can substitute marinara with tomato basil sauce for a flavor twist.
 
  • Letting the lasagna rest before cutting helps it set up and hold its shape better when serving.

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