Spinach Lasagna Ricotta Bake (Print-Friendly Version)
Creamy ricotta meets sautéed spinach with gooey cheese in this vegetarian pasta bake. Great for quick meals or prepping ahead of time. Super easy to make!
# Ingredients:
01 -
12 oven-ready lasagna noodles (or boil them beforehand)
02 -
2 cups of ricotta cheese
03 -
2 handfuls of spinach (cooked fresh and drained or thawed frozen, squeezed dry)
04 -
Shredded mozzarella cheese, 2 cups
05 -
Grated Parmesan, 1/2 cup
06 -
Marinara sauce, 3 cups
07 -
2 eggs
08 -
A teaspoon each of garlic and onion powder
09 -
A teaspoon of Italian flavor mix
10 -
1/4 teaspoon of black pepper
11 -
1/2 teaspoon of salt
→ Extras You Can Add
12 -
1 cup of sautéed zucchini or mushrooms
13 -
1/2 pound of cooked ground chicken, turkey, or beef
# Steps:
01 -
Working with fresh spinach? Cook it down in a pan until wilted and remove any extra water. For frozen spinach, defrost thoroughly and squeeze hard to drain all the liquid. Chop it into bite-sized bits for easier mixing.
02 -
In a roomy bowl, crack in the eggs and mix them with ricotta and Parmesan. Toss in all your spices—Italian mix, onion powder, garlic powder, pepper, and salt. Once that’s smooth, add spinach and fold it in gently.
03 -
Coat the base of your dish with a light spread of marinara. Add a single layer of noodles, slightly overlapping them so they fit snugly.
04 -
Go heavy with the ricotta-spinach mixture on top of the noodle layer. Sprinkle mozzarella evenly over that, ladle on some marinara, and keep going. Keep layering—noodles, filling, cheese, sauce—until you're out of ingredients.
05 -
Place the top layer of noodles down, cover them fully with leftover marinara, and sprinkle all remaining mozzarella. Dust the surface with Parmesan for a golden-brown touch while baking.
06 -
Cover your dish with foil (spray the underside lightly to prevent sticking) and bake at 375°F for 25 minutes. Uncover and bake 15-20 minutes more, until bubbly with golden brown spots.
07 -
Don’t skip this! Give the dish 10 minutes to rest before slicing. This way, slices stay firm and aren’t a messy pile on your plate.
# Notes:
01 -
Got dinner plans tomorrow? Assemble tonight, wrap tightly in plastic and foil, and pop it in the fridge. Bake fresh the next day.
02 -
Freeze after it’s cooked! Chill lasagna completely, slice into individual portions, and store in airtight containers for up to 3 months.
03 -
Use any store-bought marinara or whip up your own for extra depth of flavor.