Tasty Spinach Layers with Ricotta

This veggie-packed spinach lasagna blends smooth ricotta with bright leafy greens, making a hearty meatless pasta dish that wins over carnivores too. The stacked pasta, cheese and sauce come together for a filling meal that works great for both everyday dinners and gatherings with friends.

I first whipped up this lasagna while trying to sneak more veggies into our family's diet without any fuss. What started as a clever way to include greens has turned into the top-requested dish for family get-togethers and lazy weekend meals.

Ingredients

• 12 lasagna noodles: Quick-cook or traditional both work fine; the no-boil ones cut down on prep time but taste just as good
• 2 cups ricotta cheese: Full-fat works best for a richer feel
• 2 cups fresh spinach: Cooked down and squeezed dry or 1 cup thawed frozen spinach; adds nutrients and pretty green flecks
• 2 cups mozzarella cheese: Grated; gives you those lovely melty strings when you dig in
• ½ cup Parmesan cheese: Finely grated; brings a nutty, salty kick
• 3 cups marinara sauce: Store-bought or homemade both work great
• 2 large eggs: They hold everything together for neat serving
• 1 teaspoon garlic powder: Adds flavor without chopping cloves
• 1 teaspoon onion powder: Gives a subtle background flavor
• 1 teaspoon Italian seasoning: A handy mix of all the right herbs
• ½ teaspoon salt: Brings all the tastes together
• ¼ teaspoon pepper: Adds a touch of spice
• Optional Add-Ons: ½ pound cooked ground beef, turkey, or chicken, plus cooked veggies for extra oomph

Step-by-Step Instructions

Prepare the Spinach:

For fresh spinach, warm up a big pan over medium heat with a splash of olive oil. Cook the spinach in batches until totally wilted, around 3 minutes. After it cools, squeeze out all the water and roughly cut it up. If you're using frozen spinach, make sure it's fully thawed, then wrap it in a clean dish towel and squeeze until dry. Getting rid of all that moisture stops your lasagna from turning soupy.

Make the Ricotta Mixture:

In a big bowl, start by mixing the ricotta and eggs until they're smooth. Then add the Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix everything well. Gently stir in your drained spinach so it's evenly spread throughout. You want a thick, creamy mix with green bits scattered all through it.

Assemble the Lasagna:

First, spread about 1 cup of sauce on the bottom of a 9x13 baking dish. This keeps the pasta from sticking to the pan. Put down a layer of noodles, slightly overlapping if needed. Spread one-third of your spinach-ricotta mix on top, using a flat spatula to get it even. Sprinkle some mozzarella over that, then pour another cup of sauce. Do these layers two more times, ending with noodles, sauce, and the rest of the mozzarella plus a bit more Parmesan on top.

Bake the Lasagna:

Wrap the dish with foil, making sure it doesn't touch the cheese. Bake at 375°F for 25 minutes, letting the noodles cook and flavors mix together. Take the foil off and keep baking for another 15-20 minutes until the cheese gets bubbly and turns golden in spots. Let it sit for at least 10 minutes before cutting so it doesn't fall apart when served.

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The spinach really makes this dish special even though it might seem like just a background ingredient. I found out the hard way that getting every bit of water out is super important after serving a soggy mess at a dinner party once. Spending those extra few minutes squeezing makes all the difference between runny lasagna and perfect slices that stay together.

Make It Your Own

This spinach lasagna can be changed up so many ways. If you like meat, just cook some ground beef, turkey, or sausage and add it between the layers. Veggie fans can toss in some cooked mushrooms, peppers, or zucchini with the ricotta mix. You can even swap the red sauce for a creamy white sauce if you want something more like a white lasagna. The basic idea stays the same, but you can take it in tons of directions.

Serving Suggestions

This lasagna goes great with a basic green salad topped with lemony dressing to balance out the rich main course. Some garlic bread on the side works wonders for scooping up extra sauce. For a full Italian dinner, start with some bruschetta or a light antipasto plate. A glass of medium-bodied red wine like Chianti or Montepulciano tastes fantastic with the tomato and cheese flavors.

Pro Tips

Let your lasagna cool off for at least 10 minutes before cutting into it so it doesn't fall apart. If you're using no-boil noodles, they need to be totally covered with sauce. Grate your own mozzarella instead of buying pre-shredded for way better melting. Want it to look fancy? Keep some spinach aside to sprinkle between layers. When you warm up leftovers, add a splash of water before covering to keep things moist.

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This spinach lasagna brings everybody back to the table for that perfect comfort food moment.

Frequently Asked Questions

→ Can I make this spinach lasagna ahead of time?

Absolutely, you can put everything together up to a day before and keep it in the fridge wrapped up. When you're ready to cook, just add an extra 10-15 minutes to your baking time if it's coming straight from the cold. You can even stick the uncooked dish in the freezer for up to 3 months. Just let it thaw in the fridge overnight before you bake it.

→ What can I substitute for ricotta cheese?

If ricotta isn't on hand, try using blended cottage cheese for a similar feel, mascarpone if you want something creamier, or mix some cream cheese with Greek yogurt. Each option will change the final taste and feel of your dish a bit.

→ How do I know when my lasagna is done baking?

Your dish is ready when the cheese on top turns golden and gets bubbly around the sides, and when you stick a knife in the middle, it comes out hot. Let it sit for about 10-15 minutes after taking it out. This helps everything stay together when you cut into it.

→ Can I use no-boil lasagna noodles?

You bet, those oven-ready noodles work great in this dish. Just add a little extra sauce since they soak up more liquid while cooking. The baking time stays the same whether you use regular or no-boil noodles.

→ What sides pair well with spinach lasagna?

This green and cheesy dish goes great with some crusty garlic bread, a fresh green salad with tangy dressing, roasted veggie mix, or some quick-cooked broccoli. For a full Italian dinner, start with some finger foods and finish with a light fruit dessert.

→ How can I make this lasagna vegetarian?

This dish is already meat-free as written. If you want to make it more filling, try adding some cooked mushrooms, sliced zucchini, colorful peppers, or chunks of eggplant between the layers for more bite and flavor.