Best Spinach Ricotta Lasagna Recipe | Easy Italian Dinner Bake

This spinach ricotta lasagna brings all the cozy Italian dinner vibes—creamy ricotta, tender noodles, and layers of garlicky spinach and bright tomato sauce, all baked until bubbly and golden. It feels special enough for Sunday dinner, but the steps stay simple and weeknight-friendly.

I’ll walk you through exactly what to buy, how to prep each layer, and the best way to assemble so every bite tastes balanced and comforting. If you want a no-fuss, family-approved bake with big flavor and easy leftovers, this is the recipe you’ll make on repeat.

Why This Spinach Ricotta Lasagna Works

• Balanced layers: Creamy ricotta and mozzarella meet a bright, herby tomato sauce, so the lasagna tastes rich without feeling heavy.
• Reliable texture: Parboiled or oven-ready noodles bake up tender, and a quick spinach sauté removes excess moisture—no watery slices.
• Make-ahead friendly: Assemble earlier in the day, refrigerate, and bake at dinnertime for a low-stress meal.
• Vegetarian crowd-pleaser: Bold garlic, basil, and Parmesan deliver plenty of savory depth—no meat needed.
• Freezer-friendly: This lasagna holds up beautifully to freezing, so you can stock your freezer for busy weeks.

Ingredients

For the spinach ricotta layer

• 15 ounces ricotta cheese (whole milk for best texture)
• 1 large egg
• 1 cup finely grated Parmesan cheese
• 2 cups shredded low-moisture mozzarella, divided
• 16 ounces baby spinach (or 2 10-ounce frozen spinach packs, thawed and well-drained)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 1/4 cup chopped fresh basil or 1 teaspoon dried basil
• 1 teaspoon lemon zest (optional, brightens the filling)

For the sauce and assembly

• 4 cups marinara sauce (homemade or a good-quality jarred sauce)
• 12 lasagna noodles (regular or oven-ready; see notes below)
• 1/2 cup water or low-sodium vegetable broth (for moisture if using oven-ready noodles)
• 1/2 cup grated Parmesan, for topping
• 1 cup shredded mozzarella, for topping
• Olive oil spray or a little butter for greasing the baking dish

Ingredient notes

• Ricotta: Whole milk ricotta gives the creamiest result. If it looks watery, drain it in a fine-mesh sieve for 20–30 minutes.
• Spinach: Fresh or frozen both work. Squeeze out moisture thoroughly so the filling stays thick.
• Sauce: Choose a tomato basil or garlic-forward marinara for the most flavor with minimal effort.
• Noodles: Oven-ready saves time; classic noodles offer control. Both taste great—just follow the method below.

How to Make Spinach Ricotta Lasagna

1) Prep the spinach

1. Heat a large skillet over medium heat and add olive oil.
2. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
3. Add fresh spinach in batches; toss until wilted and bright green. Season with a pinch of salt and pepper.
4. Transfer to a colander and press out liquid, then chop. If using frozen spinach, thaw, squeeze dry in a clean towel, and sauté briefly with the garlic for flavor.

2) Mix the ricotta filling

1. In a bowl, combine ricotta, egg, Parmesan, 1 cup mozzarella, basil, lemon zest, 1/2 teaspoon salt, and black pepper.
2. Fold in the chopped spinach until evenly distributed. Taste and adjust seasoning.

3) Prep noodles and pan

• For regular noodles: Boil in salted water until very al dente (1–2 minutes shy of package). Drain and lay flat on oiled parchment.
• For oven-ready noodles: Skip boiling. Plan to add 1/2 cup water or broth around the edges of the assembled lasagna before baking.

Grease a 9×13-inch baking dish lightly with olive oil or butter.

4) Layer the lasagna

1. Spread 1 cup marinara on the bottom of the dish.
2. Add a layer of noodles, slightly overlapping.
3. Spread 1/3 of the spinach ricotta mixture over the noodles.
4. Spoon 3/4–1 cup marinara over the ricotta.
5. Repeat layers two more times: noodles, ricotta, sauce.
6. Top with a final noodle layer, the remaining sauce, and the remaining mozzarella and Parmesan.
7. If using oven-ready noodles, pour 1/2 cup water or broth around the inside edges of the dish.

5) Bake

1. Cover tightly with foil, tenting slightly so cheese doesn’t stick.
2. Bake at 375°F (190°C) for 30–35 minutes until bubbling around edges.
3. Uncover and bake 10–15 minutes more until the top turns golden and melty.
4. Rest 15–20 minutes before slicing so layers set.

6) Serve

• Finish with extra basil, a drizzle of olive oil, and black pepper.
• Pair with a crisp green salad and warm garlic bread.

How to Store Spinach Ricotta Lasagna

• Cool completely: Let the lasagna reach room temp before refrigerating to prevent condensation.
• Refrigerator: Store slices in airtight containers up to 4 days.
• Freezer (baked): Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge.
• Freezer (unbaked): Assemble, wrap well, and freeze up to 2 months. Bake from thawed for best texture.
• Reheat: Cover and warm at 350°F until hot (20–30 minutes for slices). Add a splash of water and cover to keep it moist.

Benefits of Making This Easy Italian Dinner Bake

• Comfort food payoff: You get creamy, saucy, cheesy layers with minimal fuss.
• Vegetarian protein boost: Ricotta and mozzarella offer satisfying protein without meat.
• Great for feeding a crowd: One pan serves 8–10 generously.
• Budget-friendly: Pantry staples and frozen spinach keep costs low.
• Flexible schedule: Prep ahead, refrigerate, and bake when you need it.

What Not to Do

• Don’t skip draining spinach: Excess moisture turns the filling soupy.
• Don’t overcook noodles: They keep cooking in the oven; aim for very al dente.
• Don’t forget to rest: Slice too soon and the layers slide; rest 15–20 minutes.
• Don’t use watery sauce: Choose a thick marinara or simmer to reduce.
• Don’t underseason the ricotta: Taste it before layering; bland filling dulls the whole dish.

Variations You Can Try

• White lasagna: Swap marinara for béchamel or Alfredo, add mushrooms and extra Parmesan.
• Pesto swirl: Dollop pesto between layers with the marinara for basil-forward flavor.
• Veggie boost: Add sautéed mushrooms, zucchini, or roasted red peppers (drain well).
• Gluten-free: Use gluten-free lasagna noodles and confirm the sauce is GF.
• Extra-cheesy: Stir a little provolone or fontina into the topping blend.
• Lighter twist: Use part-skim ricotta and reduce mozzarella by 1/2 cup.

FAQ

Can I use no-boil noodles?

Yes. Use oven-ready noodles and add 1/2 cup water or broth around the edges before baking. Make sure your sauce isn’t overly thick so the noodles hydrate.

How do I keep lasagna from getting watery?

Drain ricotta if needed, squeeze spinach very dry, use a thick marinara, and let the lasagna rest before slicing.

Can I assemble it a day ahead?

Absolutely. Assemble, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to the covered bake time if it goes into the oven cold.

What’s the best pan for lasagna?

A 9×13-inch metal or ceramic baking dish with at least 2-inch sides works best. Metal browns the edges a bit more; ceramic retains heat longer.

Do I need the egg in the ricotta?

The egg helps bind the filling for cleaner slices. Skip it if you must, but expect a softer texture.

Can I make this without garlic?

Yes. Use extra basil, a pinch of Italian seasoning, and a little onion powder to keep the flavor bold.

Conclusion

When you want a comforting bake that everyone loves, this spinach ricotta lasagna checks all the boxes: creamy, saucy, and loaded with fresh flavor. Keep the steps simple, season the ricotta well, drain that spinach, and let it rest before slicing. You’ll pull a golden, bubbly pan from the oven and watch it disappear—then enjoy the leftovers just as much tomorrow.

Best Spinach Ricotta Lasagna Recipe | Easy Italian Dinner Bake

A cozy spinach ricotta lasagna with creamy ricotta, garlicky spinach, and bright marinara layered with tender noodles and melty cheese. Simple to assemble, make-ahead friendly, and great for leftovers.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings 9 squares

Ingredients

  

Ingredients

• 15 ounces ricotta cheese (whole milk for best texture)
• 1 large egg
• 1 cup finely grated Parmesan cheese
• 2 cups shredded low-moisture mozzarella, divided
• 16 ounces baby spinach (or two 10-ounce frozen spinach packs, thawed and well-drained)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 1/4 cup chopped fresh basil or 1 teaspoon dried basil
• 1 teaspoon lemon zest (optional)
• 4 cups marinara sauce (homemade or good-quality jarred)
• 12 lasagna noodles (regular or oven-ready)
• 1/2 cup water or low-sodium vegetable broth (for oven-ready noodles)
• 1/2 cup grated Parmesan, for topping
• 1 cup shredded mozzarella, for topping
• Olive oil spray or butter, for greasing the baking dish

Instructions

 

Instructions

• Heat a large skillet over medium heat with olive oil, then sauté garlic and red pepper flakes until fragrant, about 30 seconds.
• Add fresh spinach in batches, tossing until wilted; season with salt and pepper, then drain well and chop. If using frozen spinach, thaw, squeeze dry, and briefly sauté with the garlic.
• In a bowl, mix ricotta, egg, Parmesan, 1 cup mozzarella, basil, lemon zest, 1/2 teaspoon salt, and black pepper, then fold in the chopped spinach and adjust seasoning.
• For regular noodles, boil in salted water until very al dente and lay flat on oiled parchment; for oven-ready noodles, skip boiling and plan to add 1/2 cup water or broth before baking.
• Lightly grease a 9x13-inch baking dish with olive oil or butter.
• Spread 1 cup marinara in the dish, add a layer of noodles, spread one-third of the spinach ricotta mixture, and spoon about 3/4 to 1 cup marinara over it.
• Repeat the noodle, ricotta, and sauce layers two more times.
• Top with a final noodle layer, the remaining sauce, and the remaining mozzarella and Parmesan; if using oven-ready noodles, pour 1/2 cup water or broth around the edges.
• Cover tightly with foil, tenting to prevent sticking, and bake at 375°F (190°C) for 30 to 35 minutes until bubbling at the edges.
• Uncover and bake 10 to 15 minutes more until the top is golden and melty.
• Rest 15 to 20 minutes before slicing, then garnish with extra basil, a drizzle of olive oil, and black pepper if desired.

Notes

Serves about 8–10; a 9x13-inch pan typically yields 9 squares. Drain ricotta if watery and squeeze spinach very dry to prevent a soupy lasagna. Use thick marinara and do not overcook noodles; they will finish in the oven. Assembled lasagna can be refrigerated up to 24 hours before baking; add 5–10 minutes to covered bake time if cold. For oven-ready noodles, add 1/2 cup water or broth around the edges before baking. Cool completely before storing; refrigerate up to 4 days or freeze baked up to 3 months. Rest before slicing for clean layers.