Spinach and Ricotta Lasagna
Spinach and ricotta lasagna should be creamy inside, with distinct pasta layers, red tomato sauce, and a melted mozzarella top. This version uses regular dried noodles boiled before assembly, so the sauce does not need extra water to cook the pasta. Squeeze the thawed spinach thoroughly, spread the filling in even layers, and let the baked lasagna rest before cutting. Those steps help a square portion hold together when lifted from the dish.
Ingredients for Spinach and Ricotta Lasagna
- 12 regular dried lasagna noodles (about 300g), or enough for 4 noodle layers in a 9-by-13-inch dish
- 10 ounces frozen chopped spinach (about 285g), thawed and squeezed very dry
- 15 ounces whole-milk ricotta (425g); drain briefly if watery
- 1 large egg
- 1 cup finely grated Parmesan (90g), divided
- 3 cups shredded low-moisture mozzarella (340g), divided
- 24 ounces marinara sauce (about 3 cups; 680g)
- 1/2 teaspoon kosher salt, plus more for the pasta water
- 1/4 teaspoon black pepper
- A few fresh basil leaves, for serving
Optional: Add 1/2 teaspoon garlic powder or a small pinch of ground nutmeg to the ricotta filling.
How to Make Spinach and Ricotta Lasagna
- Heat the oven: Preheat to 400°F (205°C). Lightly grease a 9-by-13-inch baking dish deep enough to hold the layers.
- Dry the spinach: Squeeze the thawed spinach firmly in a clean kitchen towel or with your hands until it no longer releases liquid. Break up any compacted clumps.
- Cook the noodles and mix the filling: Boil the noodles in well-salted water until just shy of al dente, using the package timing as a guide. Drain. In a large bowl, mix the spinach, ricotta, egg, about 3/4 cup of the Parmesan, salt, and pepper. Stir in the optional garlic powder or nutmeg, if using.
- Build the layers: Spread a thin coating of marinara in the dish. Add a noodle layer, then one-third of the spinach-ricotta filling, some sauce, and some mozzarella. Repeat twice, spreading the filling evenly rather than leaving thick mounds. Finish with a fourth noodle layer, the remaining sauce, mozzarella, and Parmesan. Cover the top noodles completely with sauce and cheese; do not add extra water.
- Bake covered: Cover loosely with foil, keeping it off the cheese if possible. Bake for 25 minutes. Set the dish on a rimmed baking sheet if it is close to full.
- Finish uncovered: Remove the foil and bake for about 15–20 minutes more. Start checking at about 40 minutes total. The sauce should bubble at the edges and near the center, the cheese should be melted and lightly golden in spots, and a knife should pass through tender pasta. If the top browns before the pasta is tender, tent it loosely with foil and continue baking, checking in short intervals.
- Rest and serve: Let the lasagna stand for 15–20 minutes before cutting into 8 portions. Add a few basil leaves and lift the squares with a broad spatula.
How to Keep the Lasagna from Turning Watery
The squeezed spinach should feel damp, but no liquid should run out when pressed. Drain ricotta if it looks loose, and use low-moisture mozzarella rather than fresh mozzarella, which can release extra liquid. Choose a marinara that is not unusually thin, and spread it between the layers without flooding them.
Fresh spinach can replace frozen spinach, but cook or wilt it first and press out the excess liquid. The method above is for regular dried noodles boiled before layering; no-boil sheets need different moisture and baking directions.
Serving, Storing, and Reheating
Serve with a crisp green salad or crusty bread. For a different, skillet-style pasta dinner, try Bowtie Pasta Lasagna.
Refrigerate covered leftovers for up to 4 days. Reheat portions covered in a 400°F oven until heated through; the time depends on the size and starting temperature of each portion. Freeze cooked portions for up to 2 months for best quality, then thaw in the refrigerator before reheating.
The lasagna can also be assembled ahead and refrigerated before baking. If it goes into the oven cold, allow extra baking time and check for bubbling sauce and tender pasta rather than relying on the usual time range.
Nutrition Information
Approximate nutrition per serving, based on 8 servings: 480 calories, 29g protein, 23g fat, and 41g carbohydrates. Approximate values per 100g: 175 calories, 11g protein, 8g fat, and 15g carbohydrates. Values vary with the ingredients and brands used.
Equipment
- 9-by-13-inch baking dish
- Large pot
- Large mixing bowl
- Kitchen towel
- Aluminum foil
- Rimmed baking sheet
- Broad spatula
Ingredients
For the Lasagna
- 12 regular dried lasagna noodles (about 300g), or enough for 4 noodle layers
- 10 ounces frozen chopped spinach (about 285g), thawed and squeezed very dry
- 15 ounces whole-milk ricotta (425g); drain briefly if watery
- 1 large egg
- 1 cup finely grated Parmesan (90g), divided
- 3 cups shredded low-moisture mozzarella (340g), divided
- 24 ounces marinara sauce (about 3 cups; 680g)
- 1/2 teaspoon kosher salt, plus more for the pasta water
- 1/4 teaspoon black pepper
Optional and for Serving
- 1/2 teaspoon garlic powder or a small pinch of ground nutmeg, optional
- A few fresh basil leaves
Instructions
- Preheat the oven to 400°F (205°C). Lightly grease a 9-by-13-inch baking dish deep enough to hold the layers.
- Squeeze the thawed spinach in a clean kitchen towel or with your hands until no liquid runs out. Break up any compacted clumps.
- Boil the noodles in well-salted water until just shy of al dente, following the package timing as a guide. Drain.
- Mix the spinach, ricotta, egg, about 3/4 cup of the Parmesan, salt, and pepper in a large bowl. Stir in the optional garlic powder or nutmeg, if using.
- Spread a thin coating of marinara in the baking dish. Add a layer of noodles, followed by one-third of the filling, some sauce, and some mozzarella. Repeat twice, spreading the filling evenly.
- Add the fourth noodle layer. Top with the remaining sauce, mozzarella, and Parmesan, covering the noodles completely. Do not add extra water.
- Cover loosely with foil, keeping it off the cheese if possible. Bake for 25 minutes. Set the dish on a rimmed baking sheet if it is close to full.
- Remove the foil and bake for 15–20 minutes more, until the sauce bubbles, the cheese is melted and lightly golden in spots, and a knife passes through tender pasta. If the top browns too quickly, tent it loosely with foil and continue baking.
- Rest the lasagna for 15–20 minutes. Cut into 8 portions, garnish with basil, and lift the squares with a broad spatula.
Tips
- Squeeze the thawed spinach thoroughly; it should feel damp but release no liquid when pressed.
- Drain ricotta briefly if it looks loose, and use low-moisture mozzarella to reduce excess liquid.
- Choose a marinara that is not unusually thin and avoid flooding the layers with sauce.
- Spread the filling evenly rather than leaving thick mounds so the portions hold together.
- Let the baked lasagna rest before cutting.
Variations
- Garlic or Nutmeg Ricotta Filling: Stir 1/2 teaspoon garlic powder or a small pinch of ground nutmeg into the filling.
- Fresh Spinach Lasagna: Replace the frozen spinach with fresh spinach; cook or wilt it first, then press out the excess liquid.