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Vegetarian Spinach Lasagna With Ricotta – Comforting, Creamy, and Simple

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 10–12 lasagna noodles (no-boil or regular)
  • 24–28 oz marinara sauce (store-bought or homemade)
  • 16 oz whole-milk ricotta cheese
  • 2 cups shredded mozzarella (divided)
  • 1/2 cup grated Parmesan (plus extra for serving)
  • 16–20 oz frozen chopped spinach, thawed and well-drained
  • 2 cloves garlic, minced
  • 1 large egg (optional, for binding the ricotta)
  • 2 tbsp olive oil
  • 1 tsp dried Italian seasoning or oregano
  • 1/2 tsp crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • Fresh basil or parsley, chopped (optional, for garnish)

Method
 

  1. Prep the oven and pan: Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or similar casserole dish.
  2. Cook the noodles (if not using no-boil): Boil lasagna noodles in salted water until just shy of al dente. Drain and lay flat on a lightly oiled sheet to keep them from sticking.
  3. Prepare the spinach: If using frozen spinach, thaw fully and squeeze out as much water as possible. Press it in a sieve or wring it in a clean towel to remove excess moisture.
  4. Sauté the aromatics: Warm olive oil in a skillet over medium heat. Add garlic and cook for 30–60 seconds until fragrant, not browned. Stir in the spinach, a pinch of salt, pepper, Italian seasoning, and red pepper flakes. Cook 2–3 minutes to drive off moisture, then set aside to cool slightly.
  5. Mix the ricotta layer: In a bowl, combine ricotta, 1 cup shredded mozzarella, Parmesan, egg (if using), and a pinch of salt and pepper. Fold in the cooked spinach mixture until evenly distributed.
  6. Layer the lasagna: Spread a thin layer of marinara on the bottom of the baking dish. Add a layer of noodles. Dollop and spread one-third of the ricotta-spinach mixture over the noodles. Spoon over marinara to lightly cover, then sprinkle with a handful of mozzarella. Repeat for 2 more layers.
  7. Finish the top: Place a final layer of noodles, cover with remaining marinara, and scatter the last of the mozzarella. Add a dusting of Parmesan.
  8. Cover and bake: Cover the dish tightly with foil (tent it slightly to avoid sticking). Bake for 25–30 minutes.
  9. Uncover and brown: Remove foil and bake another 10–15 minutes, until the top is bubbly and golden. If you like more color, broil for 1–2 minutes, watching closely.
  10. Rest and serve: Let the lasagna rest for 10–15 minutes before slicing. Garnish with chopped basil or parsley, and serve with extra Parmesan.