Classic Spinach Ricotta Lasagna (Printable Version)
Comforting layers of spinach, ricotta, and mozzarella baked until bubbly golden perfection.
# What You’ll 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
06 - 1 medium onion, finely chopped
07 - 3 cloves garlic, minced
→ Pantry
08 - 9–12 no-boil lasagna noodles
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
# Directions:
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 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.
# Quick Tips:
01 -
- The ricotta stays incredibly creamy, never grainy, thanks to a trick I learned about room temperature ingredients
- Leftovers somehow taste even better the next day, making it perfect for meal prep
02 -
- Squeezing every drop of water from thawed frozen spinach is absolutely crucial or your lasagna will be soupy
- Letting the lasagna rest is not optional, slicing too soon makes everything slide apart
03 -
- Mix a few spoonfuls of the hot marinara into the ricotta before spreading to make it easier to layer
- Cut your lasagna with a sharp knife, wiping the blade clean between each slice for perfect squares