Spinach Ricotta Lasagna (Printable)
Comforting Italian lasagna with spinach, ricotta, and mozzarella layers
# 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 noodles cooked per package
09 - 4 cups marinara sauce
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
# How to Make It:
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.
06 - Layer 3-4 noodles over the sauce. Spread one-third of the ricotta-spinach mixture over noodles. Sprinkle with one-third of the mozzarella.
07 - 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.
08 - Cover the dish with foil, lightly greased to prevent sticking, and bake for 30 minutes.
09 - Remove foil and bake 15-20 minutes more, until the cheese is bubbling and golden.
10 - Let the lasagna rest for 10-15 minutes before slicing and serving.
# Expert Suggestions:
01 -
- The ricotta stays creamy instead of turning grainy, a texture victory I fought hard to achieve
- Leftovers somehow taste even better the next day, if they survive that long
02 -
- Squeezing excess moisture from the spinach after wilting prevents a watery lasagna, a mistake I made exactly once before learning this crucial step
- Greasing the foil before covering keeps the cheese from sticking and pulling off when you remove it for the final browning
03 -
- Undercook the noodles slightly if using regular lasagna sheets since they will finish cooking in the sauce
- Room temperature ricotta mixes more smoothly with the eggs, so take it out of the fridge while you prep the other ingredients