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Recipe by:

Elena SMITH

Heartwarming Spinach Lasagna with Ricotta

A heartfelt, layered Spinach Lasagna with Ricotta brings warmth and comfort to any gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Lasagna Components
  • 12 pieces lasagna noodles preferably no-boil for easier assembly
  • 2 cups ricotta cheese whole milk ricotta for richness
  • 4 cups fresh spinach packed, yield about 8 ounces
  • 2 cups marinara sauce homemade or your favorite jarred brand
  • 2 cups shredded mozzarella cheese part-skim for less grease
  • 1 cup grated Parmesan cheese freshly grated for the best flavor
  • 2 cloves garlic minced
  • 1 piece egg room temperature
  • Salt and pepper to taste
  • 1 teaspoon dried oregano an essential herb for depth of flavor
  • 1 tablespoon olive oil for sautéing

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Mixing bowl
  • Aluminum foil

Method
 

  1. Start by preheating your oven to 375°F (190°C).
  2. In a large skillet over medium heat, add a tablespoon of olive oil. Once it’s shimmering, toss in the minced garlic and sauté until fragrant—approximately 30 seconds. Next, add the fresh spinach, sprinkling a pinch of salt and pepper. Cook until wilted, about 3-4 minutes, then set aside to cool.
  3. In a mixing bowl, combine the ricotta cheese, the cooled spinach, the egg, and dried oregano. Mix until everything is well incorporated.
  4. In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Lay down three lasagna noodles, then spread half of the ricotta spinach mixture over them. Follow with marinara, sprinkle of mozzarella, and a dusting of Parmesan. Repeat the layers, finishing with noodles on top, a generous layer of marinara, and the remaining mozzarella and Parmesan.
  5. Cover the dish with aluminum foil to prevent burning. Bake for 25 minutes, then remove the foil and continue baking for another 15-20 minutes until the top is golden brown and bubbly.
  6. Once out of the oven, allow your lasagna to rest for about 10-15 minutes to help the layers set beautifully.

Notes

Making this Spinach Lasagna with Ricotta has reminded me how little tweaks can elevate a classic dish. Enjoy every savory bite!