Classic Spinach Ricotta Lasagna (Printable version)
Comforting layers of pasta with ricotta, spinach, and melted cheese baked in tomato sauce
# Ingredient list:
→ 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, cooked per package instructions)
09 - 4 cups marinara sauce (homemade or store-bought)
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 (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 Tips:
01 -
- The ricotta stays incredibly creamy instead of turning grainy or dry
- Layers actually hold together when you slice them, no messy slides
02 -
- Greasing the foil side that touches the cheese prevents that disappointing moment when half your cheese pulls off with the foil
- Letting lasagna rest is not optional unless you want soupy slices on every plate
03 -
- A pinch of nutmeg in the ricotta mixture adds subtle depth that makes people wonder what your secret ingredient is
- Room temperature ricotta blends more smoothly than cold straight from the refrigerator