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.
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.