Okay, confession time. There are days when I just need something comforting, something that tastes like pure love and doesn’t demand a million steps. And that’s exactly when my mind wanders to this Spinach Ricotta Lasagna. It’s not fancy, it’s not complicated, but oh my goodness, it hits every single spot. You know those nights when the oven feels like your best friend? This is that recipe. It’s like a warm hug from your grandma, all swirled up in cheesy goodness. Forget the complicated ragu; this is its simpler, equally delicious cousin. If you love a good lasagna but sometimes feel intimidated by the whole process, you are going to adore this. It’s honestly one of the things my family requests most often, and honestly, it’s a lifesaver on busy weeknights.
Thank you for reading this post, don't forget to subscribe!What is Spinach Ricotta Lasagna?
So, what exactly is this Spinach Ricotta Lasagna? Think of it as a delightful, creamy, and surprisingly straightforward take on the classic Italian layered pasta dish. Instead of the heavy Meat Sauce you might be used to, we’re focusing on a luscious, smooth ricotta filling that’s packed with tender spinach. This filling gets layered with tender lasagna noodles and a rich, often simple, tomato or béchamel sauce, all topped off with plenty of bubbly, golden cheese. It’s essentially a cheesy, dreamy embrace between pasta, spinach, and ricotta. It’s comforting, satisfying, and feels a little bit luxurious without any of the fuss. It’s the kind of meal that makes the whole house smell amazing and guarantees happy faces around the table.
Why you’ll love this recipe?
There are so many reasons why this Spinach Ricotta Lasagna has become a staple in my kitchen, and I just know you’re going to feel the same way. First and foremost, the flavor is just out of this world. The creamy ricotta, punctuated by the slightly earthy spinach, is a match made in heaven. When it bakes, it gets all bubbly and golden on top, with those soft, yielding noodles underneath. It’s a symphony of textures and tastes that just sings. And the simplicity? Oh, the simplicity! I’ve tried other lasagna recipes that felt like they took a whole weekend, but this one? It comes together so much faster than you’d expect. The ingredients are all pretty budget-friendly too, which is always a win in my book, especially when you’re feeding a family. You don’t need any fancy, hard-to-find items. Plus, it’s surprisingly versatile. While it’s incredible on its own, it’s also fantastic served with a simple side salad or some crusty bread to sop up any leftover sauce. What I love most about this particular recipe is how it manages to be both incredibly satisfying and light enough that you don’t feel completely weighed down afterwards. It’s pure comfort food without the guilt trip.
How do I make Spinach Ricotta Lasagna?
Quick Overview
The magic of this Spinach Ricotta Lasagna lies in its straightforward assembly. We’ll prepare a wonderfully creamy ricotta and spinach filling, layer it with tender pasta sheets and a simple tomato sauce, and bake it until it’s golden and bubbly. It’s about bringing together simple, wholesome ingredients into something truly spectacular. The beauty is that you don’t need to pre-cook the noodles, which is a game-changer for busy cooks. Trust me, this is way easier than it looks!
Ingredients
For the Main Batter (or rather, the Layers):
1 box (about 9-10 oz) no-boil lasagna noodles. I love these because they absorb the sauce and become perfectly tender right in the oven. No boiling, no mess! Make sure you get the “oven-ready” or “no-boil” kind. If you can only find regular ones, you’ll need to boil them according to package directions before starting, but honestly, the no-boil ones are a lifesaver.
For the Filling:
2 containers (15 oz each) whole milk ricotta cheese. Please, please use whole milk ricotta if you can. It makes such a difference in creaminess and richness. Low-fat can work, but the texture won’t be quite as decadent. I always drain mine a little if it seems super watery, just to avoid a soggy lasagna. Just pop it in a fine-mesh sieve for 10-15 minutes.
1 large egg. This helps bind everything together and gives the filling a lovely structure.
1/2 cup grated Parmesan cheese. The salty, nutty flavor of Parmesan is essential here. Freshly grated is always best, but the pre-grated stuff works in a pinch.
1 teaspoon dried Italian seasoning. This blend of herbs (usually oregano, basil, thyme, rosemary) adds a lovely aromatic depth.
1/4 teaspoon garlic powder. For that subtle garlic punch.
Salt and freshly ground Black Pepper to taste. Don’t be shy with the seasoning; ricotta can be a bit bland on its own.
10 oz frozen chopped spinach, thawed and thoroughly squeezed dry. This is the key to not ending up with a watery lasagna! Squeeze out every last drop of moisture. You can use fresh spinach too, but you’ll need a lot more, and you’ll have to wilt it down first. Frozen is just easier.
For the Sauce and Topping:
2 jars (24 oz each) your favorite marinara sauce. Use a good quality marinara that you love the taste of. It’s the backbone of the sauce layer! Sometimes I’ll even add a pinch of red pepper flakes to my jarred sauce for a little kick.
8 oz shredded mozzarella cheese. For that irresistible cheesy, melty topping. I like to shred my own from a block because it melts better than pre-shredded, which can sometimes have anti-caking agents. But again, convenience wins sometimes!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get that oven going! Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish. You don’t need to grease it for this recipe since the sauce and cheese will keep things from sticking, but if you’re a little nervous, a quick spray of cooking oil or a thin smear of butter won’t hurt.
“Packed with flavor and so simple. Exactly what I wanted from this Spinach Ricotta Lasagna!”
Step 2: Mix Dry Ingredients (for the Filling)
In a large bowl, combine the ricotta cheese, the egg, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Give it a good stir until everything is well combined and relatively smooth. Make sure the egg is fully incorporated.
Step 3: Mix Wet Ingredients (for the Filling – with Spinach!)
Now, take your thoroughly squeezed-dry spinach and add it to the ricotta mixture. Gently fold it in until it’s evenly distributed. You want to see little flecks of green throughout the creamy white ricotta. Don’t overmix; just ensure it’s all together.
Step 4: Combine (The Base Sauce Layer)
Spread about 1 cup of your marinara sauce evenly over the bottom of your prepared baking dish. This creates a nice base layer and helps the bottom noodles cook without getting dry.
Step 5: Layer the Noodles
Arrange a single layer of no-boil lasagna noodles over the sauce. You might need to break some noodles to fit. Don’t worry about overlapping them too much; they’ll soften and expand.
Step 6: Spread the Ricotta Filling
Dollop about half of the ricotta-spinach mixture over the noodles. Use a spatula or the back of a spoon to spread it out as evenly as you can. It doesn’t have to be perfect; those little pockets of extra cheesy goodness are delicious!
Step 7: Add More Sauce and Cheese
Spoon about 1/3 of the remaining marinara sauce over the ricotta layer. Then, sprinkle about 1/3 of the shredded mozzarella cheese over the sauce.
Step 8: Repeat Layers
Add another layer of noodles, then spread the remaining ricotta mixture on top. Follow with another 1/3 of the marinara sauce and another 1/3 of the mozzarella cheese. Finally, add your last layer of noodles, top with the remaining marinara sauce, and finish with the rest of the mozzarella cheese. Make sure the top noodles are mostly covered by sauce to ensure they cook properly.
Step 9: Bake
Cover the baking dish tightly with aluminum foil. Place it in your preheated oven and bake for 25 minutes. After 25 minutes, carefully remove the foil and bake for another 20-25 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown around the edges. You’ll know it’s done when the sauce is bubbling vigorously.
Step 10: Cool & Rest
This is the HARDEST part, but it’s crucial! Let the lasagna rest for at least 10-15 minutes after taking it out of the oven. This allows the layers to set, making it much easier to slice and serve without it falling apart. Trust me on this one; impatient me has learned the hard way!
“I don’t know if I’ve ever eaten a better Spinach Ricotta Lasagna. The rub alone is wonderful, but the sauce??? Over the top!”
Step 11: Slice & Serve
Cut into generous portions and serve warm. The aroma alone will make your guests swoon!
What to Serve It With
This Spinach Ricotta Lasagna is such a crowd-pleaser, and it pairs beautifully with a variety of sides, making it perfect for any occasion. For a simple breakfast or a quick lunch, I love serving a smaller portion with a few slices of toasted garlic bread. The crunch of the bread against the soft lasagna is just divine. When we’re hosting for brunch, I usually dress it up with a vibrant green salad tossed with a light vinaigrette. The freshness of the salad cuts through the richness of the lasagna wonderfully. For a more elegant dinner, I’ll pair it with some roasted asparagus or a simple side of sautéed mushrooms. And for those cozy evenings when you just want to curl up on the couch, a big slice of this lasagna with a glass of Red Wine is pure bliss. Honestly, my family often asks for seconds, and I’ve even served leftover slices cold the next day for a quick snack, and they’re still delicious!
Top Tips for Perfecting Your Spinach Ricotta Lasagna
Over the years, I’ve picked up a few little tricks that I think really elevate this Spinach Ricotta Lasagna from good to absolutely unforgettable. First, about the spinach: make SURE you squeeze out every last drop of moisture. Seriously, I’ve learned this the hard way by ending up with a watery lasagna. You can use paper towels or a clean kitchen towel to wring it out until it’s almost dry. For the ricotta filling, don’t be afraid to season it well! Ricotta cheese can be a bit bland, so a generous pinch of salt and a good grind of Black Pepper are essential for bringing out its natural sweetness and making the overall flavor pop. When you’re layering, I find it helps to spread the ricotta mixture fairly evenly, but it doesn’t need to be perfectly smooth. Those little dollops where the sauce seeps in are incredibly delicious. If you’re feeling a bit adventurous with the swirl, you can actually reserve a little plain ricotta and add a swirl of it into the spinach mixture for some visual contrast. For the sauce, I swear by using a good quality marinara that you already love. It’s the foundation of the flavor. If you want to add a little something extra, a tiny pinch of red pepper flakes stirred into the sauce before layering can give it a subtle warmth without being spicy. And for baking, covering it tightly with foil for the first part of the bake is crucial. It traps the steam and helps those no-boil noodles cook through properly. Once you uncover it, that’s when the magic happens with the browning cheese. If your cheese isn’t browning to your liking by the end, a quick broil for a minute or two (watch it like a hawk!) can give you that perfect golden-brown finish. My biggest tip, though, is patience for resting. I know it’s tempting to dive right in, but letting it sit for at least 10-15 minutes makes a world of difference in how cleanly it slices and how well the flavors meld.
Storing and Reheating Tips
This Spinach Ricotta Lasagna is fantastic for leftovers, which is one of the many reasons I love making a big batch! Once it’s cooled down to room temperature, you can store it in an airtight container in the refrigerator for up to 3-4 days. I usually just cover the baking dish with plastic wrap or foil if I’m not planning to eat it all right away. When it comes to reheating, there are a few ways to go. My favorite is to reheat individual slices in the oven at around 350°F (175°C) for about 15-20 minutes, or until heated through. This method really helps bring back that lovely crispy edge and gooey cheese. If you’re in a super rush, you can also reheat a slice in the microwave, but it won’t be quite as nice texturally. For freezing, it’s best to freeze portions that have already been baked and cooled. Wrap them tightly in plastic wrap, then aluminum foil, and they should keep well in the freezer for up to 2-3 months. When you’re ready to eat, thaw them overnight in the refrigerator and then reheat as you would leftovers. I usually avoid freezing it before the first bake; it just doesn’t tend to turn out as well. For the glaze, if you’re planning on storing it for a few days, I’d recommend adding any fresh herbs or a drizzle of balsamic glaze just before serving after reheating, as they can sometimes wilt or lose their vibrancy with prolonged storage and reheating.
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved Spinach Ricotta Lasagna. It’s a recipe that truly embodies comfort food for me. It’s proof that you don’t need a ton of complicated steps or ingredients to create something that feels utterly special and tastes absolutely incredible. The creamy, cheesy filling, paired with tender pasta and a simple, rich tomato sauce, is just pure bliss. It’s the kind of meal that makes everyone feel taken care of and happy. If you’re looking for a way to bring a little bit of cozy warmth to your table, or if you just need a reliable, delicious dish that’s relatively easy to put together, this is it. I really hope you give it a try! I’m excited for you to experience that first bite – that moment when the cheese stretches and the flavors all meld together. If you do make it, please let me know how it turns out in the comments below! I love hearing your stories and seeing your variations. Happy baking!
Spinach Ricotta Lasagna
Ingredients
Main Ingredients
- 1 box lasagna noodles
- 0.5 pound ground beef
- 1 cup chopped onion
- 2 cloves garlic minced
- 2 cans crushed tomatoes 28 ounce each
- 0.25 cup chopped fresh parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 containers ricotta cheese 15 ounce each
- 1 package frozen chopped spinach 10 ounce, thawed and well-drained
- 1 large egg beaten
- 0.5 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
Preparation Steps
- Preheat oven to 375 degrees F (190 degrees C).
- Cook lasagna noodles according to package directions.
- In a large skillet, brown ground beef and chopped onion over medium heat. Drain excess fat. Add minced garlic and cook for 1 minute more.
- Stir in crushed tomatoes, chopped fresh parsley, dried basil, dried oregano, salt, and black pepper. Bring to a simmer, then reduce heat and cook for 15 minutes.
- In a medium bowl, combine ricotta cheese, thawed and well-drained frozen chopped spinach, beaten egg, and grated Parmesan cheese. Mix well.
- Spread a thin layer of the meat sauce in the bottom of a 9x13 inch baking dish.
- Layer with one-third of the cooked lasagna noodles, one-third of the ricotta mixture, and one-third of the remaining meat sauce.
- Repeat layers two more times, ending with the meat sauce.
- Sprinkle shredded mozzarella cheese over the top.
- Bake covered for 25 minutes. Uncover and bake for an additional 20 minutes, or until bubbly and golden brown.
- Let stand for 10 minutes before serving.
