Why You’ll Love This Recipe
- Easy to prepare—simple ingredients, big flavors
- Vegetarian-friendly—packed with protein and nutrients
- Rich and creamy—thanks to ricotta, mozzarella, and Parmesan
- Customizable—add your favorite veggies for extra flavor
- Great for meal prep—tastes even better the next day
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Directions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the Lasagna Noodles:
- Boil the lasagna noodles according to the package instructions until al dente. Drain and set aside.
- Prepare the Ricotta Mixture:
- In a mixing bowl, combine ricotta cheese, chopped spinach, egg, garlic powder, Italian seasoning, salt, and pepper. Mix well.
- Assemble the Lasagna:
- Spread a thin layer of marinara sauce at the bottom of the baking dish.
- Place three lasagna noodles on top.
- Spread ⅓ of the ricotta mixture over the noodles, followed by a sprinkle of mozzarella and Parmesan cheese.
- Repeat the layers two more times, finishing with marinara sauce and the remaining cheese on top.
- Bake the Lasagna:
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 10–15 minutes until the cheese is bubbly and golden brown.
- Rest & Serve:
- Let the lasagna cool for 10 minutes before slicing. Serve warm.
Servings and Timing
- Servings: 6–8
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: About 55 minutes
Variations
- Add More Veggies: Try mushrooms, zucchini, bell peppers, or eggplant.
- Make It Spicy: Add red pepper flakes to the marinara sauce for a kick.
- Extra Protein: Add lentils or crumbled tofu to the ricotta mixture.
- Dairy-Free Option: Use vegan cheese and a plant-based ricotta alternative.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a 350°F (175°C) oven for 15 minutes or microwave in 30-second intervals.
FAQs
Can I use no-boil lasagna noodles?
Yes! Just ensure there’s enough moisture in the sauce to cook them properly.
Do I have to cook the spinach first?
No, fresh chopped spinach will cook as the lasagna bakes.
Can I use cottage cheese instead of ricotta?
Yes! Cottage cheese works as a lower-fat alternative.
How can I prevent my lasagna from being watery?
Drain excess liquid from any added vegetables and let the lasagna rest before slicing.
Can I add more cheese?
Absolutely! Feel free to increase the mozzarella or Parmesan for extra cheesiness.
What can I serve with this lasagna?
It pairs well with garlic bread, a fresh salad, or roasted vegetables.
Can I make this lasagna ahead of time?
Yes! Assemble it, cover, and refrigerate for up to 24 hours before baking.
How do I know when the lasagna is done?
The cheese should be melted and bubbly, and the edges slightly golden brown.
Can I use frozen spinach?
Yes, just thaw and squeeze out excess moisture before mixing with the ricotta.
Is this lasagna gluten-free?
You can make it gluten-free by using gluten-free lasagna noodles.
Conclusion
This vegetable lasagna with ricotta and spinach is a deliciously cheesy, comforting meal that’s perfect for any occasion. Whether you’re making it for a family dinner or meal prepping for the week, this easy recipe is sure to be a hit. Give it a try and enjoy a homemade Italian classic!
Print
Vegetable Lasagna with Ricotta and Spinach
- Total Time: 55 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
This vegetable lasagna with ricotta and spinach is a cheesy, comforting, and easy-to-make dish packed with layers of tender lasagna noodles, creamy ricotta, fresh spinach, and marinara sauce. A perfect vegetarian meal for family dinners, meal prep, or special occasions!
Ingredients
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Set to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook Noodles: Boil lasagna noodles until al dente, then drain.
- Prepare Ricotta Mixture: In a bowl, mix ricotta, spinach, egg, garlic powder, Italian seasoning, salt, and pepper.
- Assemble Lasagna: Spread marinara sauce on the baking dish bottom, layer noodles, add ricotta mixture, sprinkle mozzarella and Parmesan. Repeat layers, finishing with sauce and cheese.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for 10–15 minutes until cheese is golden and bubbly.
- Rest & Serve: Let cool for 10 minutes before slicing.
Notes
- Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
- Reheating: Warm in a 350°F (175°C) oven for 15 minutes or microwave in intervals.
- Customization: Add mushrooms, zucchini, or bell peppers for extra veggies.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
