Description
This easy spinach lasagna with ricotta combines the rich flavors of melty mozzarella, creamy ricotta, and savory marinara sauce in a satisfying, cheesy dish. With fresh spinach added for a burst of color and nutrients, this lasagna is a comforting weeknight meal the whole family will love. You can even customize it with your choice of ground meat or veggies for extra flavor.
Ingredients
Scale
- 12 lasagna noodles (oven-ready or boiled)
- 2 cups ricotta cheese
- 2 cups fresh spinach, sautéed and drained (or 1 cup frozen spinach, thawed and squeezed dry)
- 2 cups mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 3 cups marinara sauce
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
Optional Add-Ons:
- ½ pound ground beef, turkey, or chicken (cooked)
- 1 cup sautéed mushrooms or zucchini (optional)
Instructions
- Prepare the Noodles:
If using traditional lasagna noodles, cook according to package instructions, drain, and set aside. If using oven-ready noodles, you can skip this step. - Prepare the Spinach Mixture:
In a medium pan, sauté fresh spinach until wilted (or use thawed frozen spinach, drained well). Allow it to cool, then chop it and combine it with ricotta cheese, eggs, garlic powder, onion powder, Italian seasoning, salt, and pepper in a large bowl. - Layer the Lasagna:
Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Add a layer of lasagna noodles, followed by half of the ricotta-spinach mixture. Sprinkle with 1 cup of mozzarella cheese and a few tablespoons of Parmesan cheese. - Repeat the Layers:
Add another layer of marinara sauce, followed by noodles, the remaining ricotta-spinach mixture, and the rest of the mozzarella cheese. Top with the remaining marinara sauce, Parmesan cheese, and any optional add-ins like cooked ground meat or sautéed vegetables. - Bake the Lasagna:
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden. Let the lasagna rest for 5-10 minutes before slicing.
Notes
- For a vegetarian version, omit the meat and add extra vegetables like mushrooms, zucchini, or bell peppers.
- This lasagna can be made ahead of time and stored in the fridge for up to 2 days before baking.
- You can substitute part-skim ricotta cheese for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Italian
- Method: Baking, Stovetop
- Cuisine: Italian
Keywords: Spinach Lasagna, Ricotta Lasagna, Easy Lasagna, Vegetarian Lasagna, Spinach Pasta, Comfort Food