Spinach and Ricotta Lasagna with Tomato Sauce

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Spinach and Ricotta Lasagna with Tomato Sauce is a comforting, satisfying dish that makes any weeknight feel special. This layered masterpiece combines creamy ricotta, fresh spinach, and gooey mozzarella, all enveloped in a rich tomato sauce and nestled between sheets of tender lasagna noodles. Perfect for family dinners or meal prep, this lasagna is as delicious as it is straightforward to make.

Why You’ll Love This Recipe

This Spinach and Ricotta Lasagna is a crowd-pleaser that brings warmth and flavor to your table. With its vibrant colors and comforting layers, it’s a dish that everyone can enjoy.

• Comforting flavors: The combination of creamy ricotta and fresh spinach is a match made in heaven.
• Easy to prepare: This recipe is simple enough for a weeknight meal but impressive enough for guests.
• Make-ahead friendly: Lasagna keeps well and can be prepared in advance for busy days.
• Customizable: Feel free to add your favorite vegetables or proteins!
• Kid-approved: The cheesy goodness is sure to win over even the pickiest eaters.

Ingredients

• 9 lasagna noodles
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cups marinara or tomato sauce
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 egg, beaten (optional)

How to Make Spinach and Ricotta Lasagna

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
3. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
4. In a mixing bowl, combine the ricotta cheese, cooked spinach, beaten egg (if using), dried oregano, salt, and black pepper. Mix until well combined.
5. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
6. Place three lasagna noodles over the sauce. Spread half of the ricotta and spinach mixture over the noodles, followed by a layer of marinara sauce and a sprinkle of mozzarella cheese.
7. Repeat the layering process: three more noodles, the remaining ricotta mixture, marinara sauce, and half of the remaining mozzarella cheese.
8. Top with the final three noodles, the rest of the marinara sauce, and the remaining mozzarella and Parmesan cheese.
9. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden.
10. Let the lasagna cool for 10 minutes before slicing and serving.

Tips for the Best Results

• Use fresh spinach for the best flavor and texture.
• If you prefer a saucier lasagna, add more marinara sauce between the layers.
• Let the lasagna sit before slicing to ensure neat pieces.
• You can substitute no-boil lasagna noodles if you prefer a quicker prep.

Easy Variations

• Add cooked ground turkey, beef, or sausage for a heartier dish.
• Mix in other vegetables like mushrooms, zucchini, or bell peppers for added nutrition.
• Swap the marinara sauce for a white sauce or pesto for a different flavor profile.

What to Serve With It

• A fresh green salad with a vinaigrette dressing.
• Garlic bread for extra indulgence.
• Roasted vegetables for a colorful side.
• A light soup like minestrone or tomato basil.

Storage and Reheating

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Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until heated through, about 20 minutes. You can also microwave individual portions for a quick meal.

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