Spinach Ricotta Lasagna

This Spinach Ricotta Lasagna is a creamy, cheesy, and comforting vegetarian dish that layers tender pasta sheets with a rich ricotta and spinach filling, all smothered in marinara sauce and melted cheese. I love how this classic recipe brings simple ingredients together into a meal that feels both hearty and satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect balance of creamy, savory, and cheesy goodness. It’s a fantastic make-ahead meal that tastes even better the next day. The combination of ricotta, spinach, and marinara gives it a rich yet fresh flavor, and it’s a wonderful vegetarian option that everyone at the table enjoys. It’s cozy, wholesome, and always a crowd-pleaser.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢9oz / 250g lasagna sheets (I’ve used fresh lasagna sheets)
▢3 cups marinara sauce
▢17 ounces frozen spinach (approx 2 cups once thawed) If using fresh spinach, see notes *
▢24 ounces ricotta cheese
▢5 ounces freshly grated parmesan cheese
▢9 ounces mozzarella cheese (I’ve used fresh mozzarella but shredded mozzarella is great too)

Directions

1. I start by preheating my oven to 375°F (190°C).
2. I thaw the frozen spinach completely, then squeeze out as much excess water as possible. If I’m using fresh spinach, I sauté it until wilted, then let it cool and squeeze out the liquid before chopping it finely.
3. In a large bowl, I mix the ricotta cheese, chopped spinach, half of the Parmesan cheese, and a pinch of salt and pepper until everything is well combined.
4. I lightly grease a baking dish and spread a thin layer of marinara sauce on the bottom.
5. I place a layer of lasagna sheets over the sauce, then spread a generous layer of the ricotta-spinach mixture on top, followed by a sprinkle of mozzarella and a spoonful of marinara sauce.
6. I repeat the layers—pasta, ricotta mixture, mozzarella, and sauce—until all the ingredients are used up, finishing with a layer of marinara sauce topped with mozzarella and the remaining Parmesan cheese.
7. I cover the dish with foil and bake for 25 minutes. Then I remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden on top.
8. I let it rest for about 10 minutes before slicing so it sets nicely and serves easily.

Servings and Timing

This recipe serves about 6 people and takes roughly 1 hour and 10 minutes total—20 minutes for prep and 50 minutes for baking and resting.

Variations

I sometimes add a layer of sautéed mushrooms or roasted vegetables like zucchini or eggplant for extra texture and flavor. For a richer version, I mix a beaten egg into the ricotta mixture to help it firm up more. If I want a bit of spice, I sprinkle red pepper flakes in the marinara. For a lighter option, I use part-skim ricotta and mozzarella without sacrificing flavor.

Storage/Reheating

I store leftover lasagna in an airtight container in the refrigerator for up to 4 days. To reheat, I cover it with foil and warm it in the oven at 350°F (175°C) for about 20 minutes, or microwave individual slices until hot. It also freezes well—I wrap portions tightly in foil and freeze for up to 2 months, then reheat directly from frozen in the oven.

FAQs

Can I use fresh spinach instead of frozen?

Yes, I often use fresh spinach. I sauté it first, then squeeze out all the moisture before mixing it with the ricotta.

Do I need to cook fresh lasagna sheets before assembling?

No, fresh lasagna sheets don’t need pre-cooking; they soften perfectly while baking.

Can I make this lasagna ahead of time?

Absolutely. I assemble it a day in advance, cover, and refrigerate it, then bake it when ready to serve.

Can I add meat to this recipe?

Yes, I sometimes layer in cooked ground beef or Italian sausage for a heartier version.

What can I use instead of ricotta cheese?

Cottage cheese works as a great substitute if I want a lighter texture.

How do I keep the lasagna from getting watery?

I make sure to squeeze the spinach very well and avoid adding too much sauce between layers.

Can I freeze this lasagna before baking?

Yes, I assemble it fully, wrap it tightly, and freeze it. When ready, I bake it straight from frozen, adding about 15–20 extra minutes to the cooking time.

How do I know when the lasagna is done?

I check that it’s bubbling around the edges and the top is golden and slightly crisp.

What side dishes go best with spinach ricotta lasagna?

I love serving it with a simple green salad, garlic bread, or roasted vegetables.

Can I use store-bought marinara sauce?

Yes, store-bought sauce works perfectly—I just choose one with a good balance of tomato and herb flavor.

Conclusion

I love how this Spinach Ricotta Lasagna combines layers of creamy cheese, fresh spinach, and tangy marinara into a dish that feels both comforting and elegant. It’s easy to prepare, satisfying, and makes fantastic leftovers. Whether I’m cooking for family or hosting friends, this lasagna is always a warm, delicious hit at the table.

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