Spinach and Ricotta Lasagna
Creamy layers of tender pasta, herbed ricotta, and garlicky spinach come together in this comforting baked dish. A golden, bubbly mozzarella top makes every slice irresistible, perfect for family dinners or meal prep.
For 4 servings
- prep
Preheat the oven and prep the dish.
Preheat the oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish with a little olive oil.
- saute · ~10 min
Cook the spinach with garlic and onion.
1.Heat olive oil in a large skillet over medium heat.2.Add chopped onion and sauté until translucent, about 3-4 minutes.3.Add minced garlic and stir until fragrant, about 30 seconds.4.Add spinach in batches, stirring until completely wilted and any liquid has evaporated, 5-7 minutes.5.Season with a pinch of salt and pepper, then remove from heat and let cool slightly.TIPDon't overcrowd the pan — add spinach in handfuls, letting each batch wilt down before adding the next. - mix · ~3 min
Mix the ricotta filling.
1.In a medium mixing bowl, combine the ricotta cheese, beaten egg, a pinch of nutmeg, and the remaining salt.2.Mix well until smooth and fully combined.3.Fold the cooled spinach mixture into the ricotta mixture until evenly distributed. - assemble · ~5 min
Layer the lasagna.
1.Pour half the milk into the bottom of the greased baking dish.2.Arrange a single layer of lasagna sheets over the milk, breaking to fit if needed.3.Spread half of the spinach-ricotta mixture evenly over the pasta.4.Sprinkle a third of the shredded mozzarella over the ricotta layer.5.Repeat with another layer: pasta, remaining spinach-ricotta, another third of mozzarella.6.Finish with a final layer of pasta sheets. Pour the remaining milk over the top.7.Sprinkle the last third of mozzarella and all of the parmesan cheese on top.TIPThe milk hydrates the no-boil pasta as it bakes. Make sure every pasta layer touches liquid. - bake · ~35 min
Bake until golden and bubbly.
Cover the dish tightly with foil and bake for 20 minutes. Remove foil and continue baking for 15 minutes until the top is golden brown and the edges are bubbly.
TIPIf the top hasn't browned enough after 15 minutes, switch to broil for the last 1-2 minutes — watch closely to prevent burning. - rest · ~10 min
Rest before slicing.
Remove from the oven and let the lasagna rest for 10 minutes on the counter. This allows the layers to set so it slices cleanly.
TIPSkipping the rest leads to lasagna that slides apart. Patience makes perfect squares. - serve
Slice and serve warm.
Cut the rested lasagna into 4 equal squares and serve.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze the cooked spinach dry before folding it into the ricotta to prevent a watery filling.
- 2Let the lasagna rest for a full 10 minutes after baking so the layers set and slices hold their shape.
- 3Use whole-milk ricotta and mozzarella for the creamiest, richest texture in every bite.
- 4If using no-boil sheets, ensure each pasta layer is fully moistened by the milk or spinach mixture.
- 5Cover the dish tightly with foil for the first half of baking to trap steam and cook the pasta without drying out.
- 6For extra browning, switch to broil for the last 1-2 minutes, watching carefully to avoid burning.
- 7Make ahead: assemble the lasagna a day in advance, refrigerate, and add 10 minutes to the covered baking time.
Adapt it for your goals.
High-protein
Swap half the ricotta for cottage cheese blended smooth, and add a layer of cooked ground turkey or lean beef between the spinach-ricotta layers to boost protein content without sacrificing creaminess.
dairy freeDairy-free
Replace ricotta with firm tofu blended with lemon juice and nutritional yeast, use dairy-free shredded mozzarella, and soak the no-boil noodles in unsweetened almond milk for a fully plant-based, dairy-free lasagna.
low oilLow-oil
Sauté the spinach and onion in vegetable broth instead of olive oil, use part-skim ricotta and mozzarella, and reduce the parmesan by half for a lighter version with less fat and calories.
gluten freeGluten-free
Substitute the lasagna sheets with gluten-free no-boil pasta (such as rice or corn-based), and ensure all other ingredients are certified gluten-free for a safe, delicious gluten-free option.
Why this is on our healthy list.
Rich in Calcium
Ricotta, mozzarella, and parmesan provide a generous amount of calcium, supporting bone health and muscle function in every serving.
High in Vitamin A
Fresh spinach delivers a significant dose of vitamin A, which is essential for vision and immune health.
Good Source of Protein
The combination of eggs, ricotta, and mozzarella makes this lasagna a solid protein source, helping with satiety and muscle repair.
Contains Iron
Spinach contributes non-heme iron, which supports oxygen transport in the blood and can be better absorbed when paired with vitamin C-rich sides.
Frequently asked questions
Yes, this recipe is designed for no-boil or oven-ready pasta. The milk and moisture from the filling hydrate the noodles during baking, so regular lasagna sheets would need to be pre-cooked or they'll be underdone.
