lasagna and spinach recipe

Written BySheba G Updated On
lasagna and spinach recipe
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The Best lasagna and spinach recipe

I’ve been making this lasagna and spinach recipe for years, and it’s always a hit with my family. It’s one of those dishes that never fails to impress, whether we’re having a big gathering or just a quiet night at home. The combination of tender spinach, rich lasagna noodles, and gooey melted cheese is just perfect.

I love how this recipe is easy to make ahead of time and can be reheated when we’re ready to eat it. This dish is also great for using up leftover spinach and ricotta cheese. Plus, it’s a healthier take on traditional lasagna, with plenty of nutrients from the spinach and lean protein from the ricotta.

My kids love helping me make this recipe, and they’re always excited to see it on the dinner table. In fact, I’ve started making this dish for special occasions like holidays and birthdays, because everyone always loves it so much. It’s also a great way to get some extra veggies in our diets, which is always a good thing!

One of the best things about this recipe is that it’s incredibly versatile – you can customize it to your taste by adding different meats or spices. And let’s not forget the leftovers! This dish reheats beautifully, so we can enjoy it for days after the initial meal.

Whether you’re serving a crowd or just feeding your own family, this lasagna and spinach recipe is sure to please.

Spinach and Ricotta Lasagna

Spinach and Ricotta Lasagna

4.8 from 1979 votes

A delicious and comforting lasagna recipe with layers of spinach, ricotta cheese, and a rich tomato sauce. This dish is perfect for family gatherings and dinner parties.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time65 mins
Servings: 6Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Dough

12 lasagna noodles
salt

For the Spinach Filling

10 oz fresh spinach
15 oz ricotta cheese
1 egg
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp nutmeg

For the Tomato Sauce

28 oz canned crushed tomatoes
2 cloves garlic
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper

For the Cheese Topping

2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese

👨‍🍳Directions

1Preheat your oven to 375°F.
2Bring a large pot of salted water to a boil.
3Add lasagna noodles and cook until al dente, about 8-10 minutes.
4Drain and set aside.
5While the noodles are cooking, prepare the spinach filling.
6Heat a large pan over medium heat.
7Add spinach and cook until wilted, about 3-5 minutes.
8Drain excess water and chop the spinach finely.
9In a mixing bowl, combine the chopped spinach, ricotta cheese, egg, salt, black pepper, and nutmeg.
10Mix well and set aside.
11In another bowl, prepare the tomato sauce.
12Combine crushed tomatoes, minced garlic, oregano, basil, salt, and black pepper.
13Mix well and set aside.
14To assemble the lasagna, spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish.
15Arrange a layer of cooked lasagna noodles over the sauce.
16Spread 1/3 of the spinach and ricotta mixture evenly over the noodles.
17Repeat with another layer of sauce, noodles, and spinach mixture.
18Top with a final layer of noodles and sauce.
19Sprinkle the shredded mozzarella and grated parmesan cheese evenly over the top of the lasagna.
20Cover the dish with aluminum foil and bake for 25 minutes.
21Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
22Let the lasagna rest for 10 minutes before slicing and serving.
23This allows the layers to set and makes it easier to serve.
24Enjoy your Spinach and Ricotta Lasagna with a side salad or garlic bread.

🔧Equipment

Mixing bowl
Pasta pot
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 15g💛Saturated Fat: 8g❤️Cholesterol: 55mg🧂Sodium: 800mg🌾Total Carbs: 45g🥦Dietary Fiber: 4g🍬Sugars: 7g🥩Protein: 20g

📝Notes

Tips: For a quicker meal, you can use no-boil lasagna noodles and skip the boiling step. Add a layer of sautéed mushrooms or onions for extra flavor.

Watch Video Of How Spinach and Ricotta Lasagna Works

This lasagna and spinach recipe has become a staple in our household – every time we serve it, everyone raves about how delicious it is!

And because it’s so easy to make ahead of time, we can enjoy leftovers for days after dinner.

Whether you’re looking for a new dinner idea or just need something quick and easy for busy weeknights, give this lasagna and spinach recipe a try.

❓ Frequently Asked Questions About Spinach and Ricotta Lasagna

Q: What kind of pasta should I use for this recipe?

This recipe calls for lasagna noodles, which are specifically designed to hold up well to layering and moisture. You can also use other types of wide pasta if you don’t have lasagna noodles on hand.

Q: Can I use frozen spinach instead of fresh?

Yes, you can definitely use frozen spinach in place of fresh spinach in this recipe. Just thaw it first and squeeze out as much water as possible before using.

Q: How do I prevent the ricotta from curdling when I mix it with the eggs?

To prevent curdling, beat the eggs gently before adding them to the ricotta mixture. This will help break down any large egg proteins that could cause the mixture to separate.

Q: Can I add meat to this recipe?

This recipe is great on its own, but you can also add cooked ground beef or sausage if you want to give it an extra boost of protein.

Q: What if I don’t have ricotta cheese?

You can substitute other types of cheese like cottage cheese or even Greek yogurt if you don’t have ricotta on hand.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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