Spinach and Ricotta Vegetarian Lasagna

Alright, imagine this: a bubbling, golden-topped lasagna fresh from the oven, and you’re armed with nothing but a fork and a napkin because things are about to get deliciously messy. This Spinach and Ricotta Vegetarian Lasagna has been my go-to comfort food for ages, and honestly, it’s like a warm hug on a plate. The creamy ricotta mixed with tender spinach, layered between sheets of perfectly cooked pasta and plenty of melty mozzarella, creates this oh-so-satisfying combination that feels both indulgent and fresh. Plus, it’s surprisingly easy to throw together—even if you don’t have hours to spend in the kitchen. Let me show you how I make this cheesy, veggie-packed dream come true!

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Ingredients

For the Main Dish:

• 9 lasagna noodles (no-boil or regular)
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups marinara sauce (store-bought or homemade)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 1/4 tsp nutmeg (optional but adds a subtle warmth)

How I Make It

Step 1:

Start by preheating your oven to 375°F. If you’re using regular lasagna noodles, boil them in salted water until just tender but still firm (al dente). Drain and lay them flat on a kitchen towel to keep them from sticking. If you have no-boil noodles, you’re already halfway there!

Step 2:

Heat 1 tbsp olive oil in a skillet over medium heat, then add the minced garlic. Stir until fragrant—just about 30 seconds to a minute. Toss in your thawed, drained spinach and sauté briefly to warm it through. Season with a pinch of salt, pepper, and optional nutmeg for a subtle lift. Set aside to cool slightly.

Step 3:

In a mixing bowl, combine the ricotta, egg, half the mozzarella, Parmesan, and the spinach-garlic mixture. Mix well and taste for seasoning. This is where a little salt and pepper can make a big difference!

Step 4:

Spread about 1/2 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Lay down 3 noodles, then spread a third of the ricotta and spinach mixture over them. Add another 1/2 cup of sauce on top, then repeat the layers two more times—noodles, ricotta mixture, sauce.

Step 5:

Sprinkle the remaining mozzarella evenly over the top layer. Cover the dish tightly with aluminum foil—spray or lightly oil the underside of the foil so it doesn’t stick to the cheese.

Step 6:

Bake for 25 minutes covered, then remove the foil and bake for an additional 15 minutes until bubbly and golden brown on top. Let it rest for about 10 minutes before slicing so everything sets up nicely.

Variations & Tips

• Swap out spinach for kale or Swiss chard if you want a different leafy green vibe.
• Add a layer of sautéed mushrooms or zucchini for extra veggies and texture.
• Use fresh lasagna sheets if you’re feeling fancy—they cook faster and taste extra fresh.
• Mix in some fresh herbs like basil or oregano into the ricotta for an herby boost.
• If you don’t have an egg, a few tablespoons of plain yogurt or a flax egg can help bind the cheese mixture.
• For a lighter option, swap half the ricotta for cottage cheese.

How I Like to Serve It

I love serving this lasagna with a crisp green salad tossed in a tangy vinaigrette to balance out all that cheesy richness. It’s perfect for a cozy weekend dinner or for impressing friends at a casual potluck. Pair it with some crusty bread and a glass of red wine, and you’ve got yourself a meal that’s both homey and just a little special.

Notes

• Leftovers keep well in the fridge for up to 3 days and reheat beautifully in the microwave or oven.
• You can freeze this lasagna either before baking or after. Just thaw overnight in the fridge before reheating thoroughly.

Closing: This Spinach and Ricotta Vegetarian Lasagna is one of those recipes that always brings comfort, flavor, and a little joy to the table—no matter the occasion.