Classic Spinach Ricotta Lasagna (Printable)
Comforting Italian dish with layers of creamy ricotta, fresh spinach, and melted mozzarella in tangy marinara sauce.
# What You Need:
→ Cheese & Dairy
01 - 2 cups ricotta cheese
02 - 2 cups shredded mozzarella cheese
03 - 1/2 cup grated Parmesan cheese
04 - 2 large eggs
→ Vegetables
05 - 12 oz fresh spinach (or 10 oz frozen, thawed and drained)
06 - 1 medium onion, finely chopped
07 - 3 cloves garlic, minced
→ Pantry
08 - 9–12 no-boil lasagna noodles (or regular, cooked per package instructions)
09 - 4 cups marinara sauce (homemade or store-bought)
10 - 2 tbsp olive oil
11 - 1/2 tsp dried oregano
12 - 1/2 tsp dried basil
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
# Steps:
01 - Preheat the oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and sauté 1 minute more.
03 - Add spinach to the skillet. If using fresh, wilt for 2–3 minutes. If using thawed frozen spinach, cook until any excess moisture evaporates. Season with salt, pepper, oregano, and basil. Transfer to a bowl and let cool slightly.
04 - In a large mixing bowl, combine ricotta cheese, eggs, half the Parmesan, and a pinch of salt and pepper. Stir in the cooled spinach mixture.
05 - Spread 1 cup of marinara sauce over the bottom of a 9x13-inch baking dish. Layer 3–4 noodles over the sauce. Spread one-third of the ricotta-spinach mixture over noodles. Sprinkle with one-third of the mozzarella.
06 - Spoon 1 cup of marinara sauce over the cheese layer. Repeat layering (noodles, ricotta-spinach, mozzarella, sauce) two more times, finishing with noodles and remaining sauce. Top with remaining mozzarella and Parmesan.
07 - Cover the dish with foil (lightly greased to prevent sticking) and bake for 30 minutes. Remove foil and bake 15–20 minutes more, until the cheese is bubbling and golden.
08 - Let the lasagna rest for 10–15 minutes before slicing and serving.
# Expert Advice:
01 -
- The ricotta stays creamy instead of turning grainy, a trick I learned after dozens of disappointing batches
- Leftovers somehow taste even better the next day, making it perfect for meal prep Sundays
02 -
- Squeezing excess moisture from thawed frozen spinach is non-negotiable, watery filling makes lasagna soupy
- Greasing the foil before covering prevents cheese from sticking and pulling off when you remove it
03 -
- A pinch of nutmeg in the ricotta mixture adds a subtle warmth that makes people wonder what your secret ingredient is
- Cut the lasagna with a sharp knife, wiping the blade clean between cuts for the cleanest squares