Spinach Ricotta Lasagna (Easy Meal Prep Meal)

Spinach Ricotta Lasagna baked in a square pan topped with melted shredded mozzarella, marinara sauce, and fresh basil leaves.

Spinach Ricotta Lasagna (Easy Meal Prep Meal)

This spinach ricotta lasagna will become one of your weeknight staples because it's so meal prep friendly and tastes absolutely delicious while packing in the nutrition. Made with 3 cheeses, egg, garlic and spinach, this recipe is sure to be a crowd pleaser!

Course Dinner, lasagna, Main Course, Pasta

Cuisine Italian, vegetarian

Keyword cheese, lasagna, spinach ricotta, weeknight meals

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 372kcal

Author Sireesha A.

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

Additional Tips and Notes:

You can make the spinach ricotta mix ahead of time and store it for 2-3 days in the fridge, making this ideal for meal prep.

Pulse or blend the ricotta spinach on low speed for 15-30 seconds to avoid the mixture becoming too watery.

Sauté the spinach as it removes the excess liquid before blending it. The garlic gives a nice roasted flavor once sautéed.

If you are using a 9x13 baking pan, you will need roughly double the quantity listed in this recipe.

Nutrition