Spinach Ricotta Lasagna
This spinach ricotta lasagna has become one of our weeknight staples because it's so meal prep friendly and tastes absolutely delicious while packing in the nutrition. Made with 3 cheeses, garlic and spinach, this recipe is sure to be a crowd pleaser!
I usually lean on lasagnas for a weeknight meal rotation because it's so meal prep friendly. Now, my most popular recipes include the ricotta cheese mixture, and three-cheese lasagna but I wanted to pack in some greens to make this a more nutritious meal.
Adding spinach has made this a game changer, and thus this recipe was born.
Jump to:
key ingredients for spinach ricotta lasagna
Refer to the recipe card below for full quantities and step-by-step instructions.
Whole milk ricotta: Full-fat ricotta gives you the creamiest filling. Part-skim works but the texture will be slightly grainier. I don't recommend fat-free here. If you love ricotta dishes, my almond ricotta cake and mushroom ricotta pasta are worth bookmarking.
Fresh spinach: I use three cups of fresh spinach. Frozen spinach can substitute if you thaw and squeeze out all moisture first - but sautéing is key here. For storage tips, check my guide on how long spinach lasts.
Garlic cloves: I use five cloves of garlic because I like the garlic flavor in my recipe. you can adjust up or down based on your taste preferences.
Serrano peppers: Optional, but they add a subtle heat that cuts through the richness. You can skip entirely if you're cooking for kids or don't have a high spice tolerance.
Lasagna noodles: I use regular boiled noodles pulled at al dente. No-boil noodles work too, just add an extra quarter cup of marinara so they have enough moisture to soften properly.
Marinara sauce: You can use store-bought or homemade marinara. I used Victoria Organic Pomodoro from Costco, Rao's is also a great option.
How to Make Spinach Ricotta Lasagna
First, pre-heat your oven to 400°F.
Make the Ricotta Base
I use my trusty ricotta cheese mixture recipe here with a few additions. Stir together the ricotta, egg, garlic powder, onion powder, Parmesan, mozzarella, salt, and pepper in a bowl until smooth.
Sauté the Spinach and Garlic
Heat the avocado oil in a pan over medium heat. Add the whole garlic cloves and spinach, cooking for 1 to 2 minutes until the spinach wilts and the garlic smells fragrant. This also removes excess water from the spinach (wet spinach makes for watery lasagna) and gives the garlic an almost roasted flavor.
Blend the spinach ricotta cheese Filling
Add the sautéed spinach, garlic, and peppers (if using) to a blender with the ricotta mixture. Pulse on low for about 30 seconds. You want a smooth, spreadable filling, not a liquid. Avoid over blending as it can make the mixture too watery.
Layer the spinach ricotta Lasagna
Grease an 8x8 baking pan and spread a thin layer of marinara across the bottom. This prevents the noodles from sticking.
Add a layer of noodles, then spread on a portion of the blended spinach ricotta filling. Repeat: noodles, filling, marinara. Keep layering until you reach the top of the pan, finishing with noodles and sauce.
Top and Bake
Cover the top layer with shredded mozzarella. Bake uncovered at 400°F for 30 to 35 minutes. You'll know it's done when the cheese is golden, bubbling, and you see oil sizzling around the edges of the pan.
Let it rest for 5-10 minutes before slicing. Garnish with basil and serve!
Tips for the Best Spinach Ricotta Lasagna
Make the filling ahead: The blended spinach ricotta mixture keeps in the fridge for 2 to 3 days. Assemble and bake when you're ready. This makes weeknight lasagna actually doable rather than scrambling for a weeknight dinner.
Don't skip sautéing the spinach: Raw spinach releases water as it bakes, making the layers soggy. Cooking it first removes that moisture and concentrates the flavor.
Blend on low, briefly: Thirty seconds is enough. The goal is a spreadable filling. Over-blending can make the ricotta watery.
Scaling up: For a 9x13 pan, you may need to double quantities. You'll need about 20 noodles and roughly 40 minutes of baking time.
What to Serve with Spinach Ricotta Lasagna
A simple green salad with lemon vinaigrette cuts through the richness.
Crusty garlic bread is classic for a reason.
For a full menu, check out my roundup of what to serve with lasagna for 30 of my tested side dish ideas.
Frequently Asked Questions
Yes! Use about 1 cup of thawed, squeezed spinach to replace the 3 cups fresh.
Blending distributes the spinach evenly throughout the ricotta so every bite tastes the same. Folded spinach clumps together and you end up with inconsistent layers. The blended version also spreads much more easily.
This particular recipe uses egg and dairy cheeses. For a fully plant-based option, try my vegan lentil lasagna which has a hearty, protein-rich filling without any animal products.
Cover tightly and refrigerate for up to 3 days. Reheat individual slices in a 350°F oven for 15 to 20 minutes, or microwave covered for 2 minutes. The oven method keeps the top crispy.
More Ricotta Recipes
If you love cooking with ricotta, try these:
More Lasagna Recipes
Love lasagna? Here are more vegetarian and vegan versions you might enjoy:
Equipment
- 1 8x8 baking pan
Ingredients
For the Ricotta Mix
- 1 cup whole milk ricotta cheese
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅓ cup grated Parmesan cheese
- ⅓ cup shredded mozzarella for the filling
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups fresh spinach
- 5 garlic cloves peeled
- 1-2 serrano or chilli peppers optional
For the Lasagna
- lasagna noodles (I use 10 noodle sheets) I use regular here, but you can use no boil if preferred
- 2 tablespoons avocado oil
- 1.5 cups marinara sauce
- 1 cup shredded mozzarella for the top
- 3-4 fresh basil leaves for garnish
Instructions
- Preheat the oven to 400°F.
- Stir together 1 cup whole milk ricotta cheese, 1 large egg, ½ teaspoon garlic powder, ½ teaspoon onion powder, ⅓ cup grated Parmesan cheese, ⅓ cup shredded mozzarella, ¼ teaspoon salt, and ¼ teaspoon black pepper until smooth. Set aside.
- Boil 10-12 lasagna noodles per the package (I use 10 noodles for an 8x8 pan). Pull them at al dente so they finish cooking in the oven. Skip this step if using no-boil noodles.
- Heat 1 tablespoon avocado oil in a pan (Medium heat). Add 5 garlic cloves and 3 cups fresh spinach and cook 1 to 2 minutes, until the garlic smells fragrant. Turn off the heat.
- Add the sautéed spinach and garlic to a blender with the ricotta mixture and peppers. Pulse or blend about 15-30 seconds until it comes together as a smooth spinach ricotta filling.
- Grease an 8x8 baking tray. Spread a thin layer of marinara sauce across the bottom.
- Line up a layer of noodles, spread on some of the spinach ricotta filling, then more noodles. Keep layering, adding marinara as you go, until you reach the top of the pan.
- Top with shredded mozzarella and bake for 30-35 minutes uncovered. You will know when it's done when you see the mozzarella melted and bubbling and the oil bubbling out of the sides of the pan.
- Garnish with fresh basil leaves and serve.
Notes
Nutrition
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