Spinach Ricotta Lasagna a Healthy Twist

Easy Spinach Ricotta Lasagna Healthy Comfort Food

By Emma ClarkeOctober 3, 2025

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5.00 (3 Ratings)

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Recipe Introduction

Ever crave that warm, comforting hug of a lasagna? But, you also want something kinda healthy? I totally get you!

Let's talk about the Spinach ricotta lasagna . It's cheesy, dreamy, and packed with goodness. Plus, it will feed the whole family.

Get Hooked On This Lasagna

I've been making lasagna for years. Honestly, this cheese and spinach lasagna is my go-to. It's just so good. It’s got that perfect balance of cheesy, creamy, and earthy flavors.

The Story Behind The Dish

Lasagna has Italian roots. It's usually a crowd pleaser. This version is beginner friendly. It takes around 1 hour 15 minutes to make and serves 6-8 people.

Why This Recipe Rocks

This vegetarian spinach lasagna recipe is packed with nutrients. The ricotta is full of protein, and the spinach gives you a healthy dose of vitamins.

It's perfect for a Sunday dinner or any special occasion. Plus, this ricotta lasagna recipe is just so darn comforting.

Ready to dive into the ingredients for this easy spinach ricotta lasagna ? It's time to gather what you need to make this homemade spinach lasagna ! You can experiment using different types of Lasagna spinach , to find your own perfect flavor.

Alright, let's dive into this Spinach Ricotta Lasagna ! honestly, this version is lighter than your average, but still totally comforting. You know? We're aiming for delicious, not just diet food.

Ingredients & Equipment

Right then, what do we need? Don't worry, nothing too fancy!

Main Ingredients

These are your building blocks. Get 'em right!

Olive Oil: 1 tablespoon (15 ml). Good quality makes a difference.
Onion: 1 medium , chopped (about 1 cup / 150g). Adds sweetness.
Garlic: 2 cloves , minced (about 2 teaspoons / 6g). Can't skip garlic!
Fresh Spinach: 1 pound (450g), washed. Make sure it's clean!
Salt & Pepper: 1/4 teaspoon (1.5g) each, plus more to taste. Season, season, season!
Nutmeg: Just a pinch. Adds a subtle warmth.
Ricotta Cheese: 15 ounces (425g). Whole milk or part skim works.
Parmesan Cheese: 1/2 cup grated (50g), plus more for topping.
Egg: 1 large , lightly beaten. Binds everything together.
Fresh Basil: 1/4 cup chopped (15g). Adds a lovely freshness.
Marinara Sauce: 24 ounces (680g). Use your fave!
Lasagna Noodles: 9 , oven ready or pre-cooked. No-boil is a lifesaver.
Mozzarella Cheese: 1 cup shredded (100g). Melty and gooey!

Seasoning Notes

Don't be shy with the flavor. Spinach cheese lasagna needs to pop .

Essential Spice Combinations: Salt, pepper, and nutmeg are key. Simple but effective!
Flavor Enhancers and Aromatics: Garlic and basil are your friends. Honestly, the aroma while this bakes is divine.
Quick Substitution Options: No fresh basil? Dried Italian herbs will do (about 1 teaspoon). You can make a good Homemade Spinach Lasagna with these.

Equipment Needed

Keep it simple, yeah?

Large skillet or pot: For wilting the spinach.
9x13 inch baking dish: The classic lasagna size.
Mixing bowls: For the ricotta mixture.
Cheese grater: Unless you buy pre-grated. I won't judge.

Okay, that wasn't too bad, was it? Now we can finally get cooking this Easy Spinach Ricotta Lasagna .

I remember once I had some cottage cheese so I tried to do a cheese and spinach lasagna. The result was ok.

But using Ricotta make this Vegetarian Spinach Lasagna more delicious. You can try, but the ricotta makes it better.

Right, let's dive into the how-to of making this scrummy Spinach Ricotta Lasagna . Honestly, even if you're a bit of a novice in the kitchen, you can nail this Lasagna Recipe With Spinach.

Prep Steps: Getting Your Ducks in a Row

Spinach Ricotta Lasagna a Healthy Twist presentation

First, the essential mise en place. Chop your onion and garlic. Get that spinach washed and ready to go.

Time saving tip: pre-shredded mozzarella saves you, like, five minutes. Trust me.

Safety first. Don't be using blunt knives. A sharp knife is a safe knife, you know?

step-by-step: Lasagna Magic

Sauté your onion and garlic in 1 tablespoon of olive oil.
Chuck in the 1 pound of spinach. Cook till it's wilted and sad-looking. Season with 1/4 teaspoon salt, 1/4 teaspoon pepper and a pinch of nutmeg.
Mix the 15 ounces ricotta cheese with 1/2 cup of Parmesan, 1 large egg, 1/4 cup of basil, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Spread some of the 24 ounces marinara sauce at the bottom of your 9x13 inch baking dish.
Layer up with 3 lasagna noodles, half the ricotta mix, half the spinach, and then a drizzle of marinara sauce. Repeat.
Top with remaining 3 lasagna noodles, sauce and 1 cup mozzarella.
Cover with foil and bake at 375° F ( 190° C) for 30 minutes .
Remove the foil and bake for another 15 minutes . It is until bubbly.

Pro Tips: Level Up Your Lasagna

Squeeze all the water out of the spinach. Seriously, every last drop. Nobody likes a watery lasagna.

Using no-boil noodles is a total game changer. I swear by them! However, do make sure that you spread all the noodles with enough sauce, this makes sure they cook properly.

Common mistake? Not letting it rest. Give your Spinach Cheese Lasagna 10- 15 minutes before slicing. It will keep its shape much better.

You know what? I bet you like the sound of Easy Spinach Ricotta Lasagna .

Right, let's dive into the nitty gritty! You've made your epic Spinach ricotta lasagna , and now what? Don't worry, I've got you covered with some insider tips.

Honestly, these little bits of info make all the difference.

Recipe Notes: Level Up Your Lasagna

Serving Suggestions: Plating Like a Pro

Presentation matters, right? For this easy spinach ricotta lasagna , think rustic charm. A simple square on a plate, maybe a sprinkle of extra Parmesan, and a fresh basil leaf.

Boom! For sides, garlic bread is a no-brainer. A crisp side salad cuts through the richness perfectly. As for drinks? A glass of Chianti or even a sparkling lemonade would be fab.

Storage Tips: Keepin' it Fresh

So, you've got leftovers of this cheesy goodness? Lucky you! Let that homemade spinach lasagna cool completely first. Then, bung it in an airtight container and stick it in the fridge.

It'll be grand for about 3-4 days. Wanna freeze it? Cut it into portions, wrap 'em up tight, and they'll keep for up to 2-3 months.

To reheat, either bake it in the oven (covered) until heated through, or microwave it if you're in a rush.

Don't forget to let it cool properly before storing.

Variations: Your Lasagna, Your Way

Fancy a twist on this lasagna recipe with spinach ? If you're veggie, this already sings! For the meat eaters, chuck in a layer of browned mince.

If you are gluten-free then just use gluten-free Lasagna noodles, I found them at Morrison's. Wanna go seasonal? In autumn, swap some spinach for butternut squash, that would be perfect.

Nutrition Basics: Goodness in Every Bite

Alright, let's talk numbers. This healthy spinach lasagna recipe is packed with protein from the ricotta and Parmesan, and tons of vitamins from the spinach.

We are talking fiber and antioxidants in every bite. It's not exactly a salad, but it's way better than your average takeaway.

Each slice of Spinach Cheese Lasagna is a wholesome, and satisfying meal.

So there you have it. A few extra tips and tricks to make your cheese and spinach lasagna experience even better.

Don't be afraid to experiment and make it your own. Happy cooking! You've got this.

Delicious Spinach Lasagna Secret Ricotta Recipe

Frequently Asked Questions

Can I use frozen spinach in this spinach ricotta lasagna recipe?

Absolutely! Frozen spinach is a great substitute for fresh. Just be sure to thaw it completely and squeeze out as much excess water as possible even more than you think you need to! Nobody wants a soggy lasagna; it's the culinary equivalent of a wet weekend in Skegness.

My lasagna always comes out watery. What am I doing wrong?

Watery lasagna is a common woe, but easily avoided. The main culprit is usually excess moisture from the spinach or ricotta. Make absolutely sure you squeeze the daylights out of your spinach after cooking.

Also, using whole milk ricotta (rather than part skim) can help because it tends to release less water during baking. Finally, ensure your no-boil lasagna noodles are properly covered with sauce; uncovered bits will stay hard and absorb more moisture.

How long does spinach ricotta lasagna last in the fridge, and can I freeze it?

Leftover spinach ricotta lasagna will happily keep in the fridge for 3-4 days, covered, of course. To freeze it, let it cool completely, then wrap it tightly in plastic wrap and then foil. It'll keep in the freezer for up to 3 months.

When you're ready to eat, thaw it overnight in the fridge and then bake it in the oven until heated through. You can freeze individual portions too, which is great for easy weekday lunches!

Can I make this spinach ricotta lasagna ahead of time?

Yes, you can absolutely assemble the lasagna a day or two in advance! Cover it tightly with plastic wrap and store it in the fridge until you're ready to bake it. You might need to add an extra 15-20 minutes to the baking time to ensure it's heated through, especially if it's cold from the fridge.

Just make sure the internal temperature reaches a safe level before digging in you don't want to end up like something out of 'Casualty'!

What are some good substitutions for ricotta cheese in this recipe?

If you're all out of ricotta, don't despair! Cottage cheese (well drained) is a decent substitute, although it will have a slightly different texture. Alternatively, you could use a firm tofu that's been pressed and crumbled with a little nutritional yeast for a cheesy flavour.

And of course, for the vegans out there, there are plenty of great plant based ricotta alternatives available these days even Marks & Spencer are getting in on the act!