Go Back

Recipe by:

Sara Crocker

Creamy Spinach Lasagna with Ricotta

This Spinach Lasagna with Ricotta is a creamy, rich dish that layers noodles, spinach, and cheese for a comforting holiday meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 12 sheets lasagna noodles either traditional or no-boil for ease
  • 10 oz fresh spinach or frozen, well-drained
  • 1.5 cups ricotta cheese the creamy base that makes this dish truly special
  • 2 cups mozzarella cheese, shredded providing that golden, bubbly top
  • 0.5 cups Parmesan cheese, grated for a sharp finish
  • 4 cups marinara sauce a vibrant store-bought or homemade sauce
  • 1 large egg to bind the cheeses together
  • 2 cloves garlic, minced for a robust flavor
  • 1 Tbsp. olive oil to sauté the spinach and garlic
  • salt and pepper to taste, seasoning matters!

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Mixing bowl
  • Aluminum foil

Method
 

  1. Begin by preheating your oven to 375°F (190°C).
  2. In a large skillet over medium heat, drizzle in the olive oil and add the minced garlic. Sauté until fragrant, about 1 minute. Add the fresh spinach and season with a pinch of salt. Cook until wilted, stirring occasionally—this usually takes a few minutes. If using frozen spinach, ensure it's completely thawed and drained.
  3. In a mixing bowl, combine the ricotta cheese, egg, and half of the Parmesan. Season with salt and pepper, then fold in the sautéed spinach until evenly mixed.
  4. In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer 3 sheets of lasagna noodles over the sauce, then spread half of the ricotta and spinach mixture on top. Add a layer of marinara sauce and a sprinkle of mozzarella. Repeat, ending with a final layer of noodles topped with marinara, mozzarella, and remaining Parmesan.
  5. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
  6. Let the lasagna rest for about 15 minutes before serving.

Notes

Allow the lasagna to rest for better slicing!