This vegetarian Spinach Ricotta Lasagna is my family’s favorite comfort food. It features layers of lasagna noodles, marinara sauce, and creamy cheesy spinach filling. This recipe is very easy to make ahead of time. The best part is that kids readily eat abundant spinach without whining.
There is something comforting about cozy meals like this creamy tomato sauce gnocchi, mushroom sauce spaghetti, and spinach lasagna recipe that I am sharing with you today. These carb-loaded meals make me feel content and I do not want to complain.
This vegetarian version of the classic lasagna is a house favorite and so easy to make. In this post, I am sharing some make ahead of time tips that are very useful if you have a hectic schedule like me. So let’s get started!
Simple Ingredient list
Classic lasagna noodles
I have used the traditional lasagna sheets that need to be boiled and cooked first before proceeding. Make sure you use a deep or a broad pan filled with water to cook the sheets.
For the creamy filling
It can be as simple as just fresh spinach and ricotta. Some onion, garlic, and seasoning for taste. I have added bell peppers and sweet corn but it is completely optional.
Tomato sauce
If I am not making my own tomato pasta sauce at home, I love using Rao’s Marinara sauce for this recipe.
Cheese topping
I have used shredded low moisture part-skim mozzarella and grated fresh Parmesan inside the filling. Topped the top layer of lasagna with mozzarella as well.
3 Easy Steps To Make Lasagna
Make the spinach ricotta filling
- In a broad pan, heat up the oil.
- Now saute onion and garlic for 30 seconds. Add in the bell peppers and saute for 30 seconds.
- Now add spinach to the pan in batches.
- Push the first batch in, let it wilt, and follow with another batch until all the spinach is used up.
- Now switch off the flame. Add in the ricotta, ½ cup mozzarella, parmesan, salt, pepper, dried herbs.
- Give it a good mix. Now taste and adjust the seasoning. Keep aside.
Boil the lasagna noodles
- Cook the sheets according to the package, do not overcook.
- If you are making it ahead of time, spray or brush some oil on them to prevent sticking. Cover until use.
Layer everything
- Preheat the oven to 375 deg F. Use a 9*13 foil, metal, or glass pan.
- 1st Layer Spread the base of the pan generously with marinara sauce, covering the edges as well.
- 2nd Layer Place 3 lasagna noodles on top. It is completely fine if they overlap.
- 3rd Layer – Now top it with the spinach ricotta filling, spreading evenly.
- 4th layer – Add some marinara over the spinach filling.
- Repeat the layering process two more times following the steps.
- Finally, top the last layer with Marinara and sprinkle the remaining 1 cup mozzarella cheese on the top.
- Bake in a preheated oven for 35 minutes.
- Now uncover and bake it for additional 15 minutes until the top bubbles and is light golden brown.
- Take it out of the oven and place it on a potholder. Sprinkle some fresh chopped basil or Italian parsley on the top.
- As it will be very hot, let it stand for at least 15 minutes before serving.
How to determine the number of lasagna sheets needed?
- We are using a 9*13 pan and making 3 layers of lasagna, so we need 9 sheets in total.
- If you are using a bigger, smaller or broader pan then place the uncooked sheets in the pan in a single layer to judge how many sheets you will need.
- Note that the sheets expand a bit after boiling.
Make Ahead Of Time Tips
- You can make the spinach ricotta filling and store it in the fridge up to 3 days ahead of time.
- Layer up the lasagna and store it covered in the baking dish (pre-baking) in the fridge up to 2 days in advance. Bake as directed when desired.
Possible Substitutes That Work!
- No boil noodles work great. Make sure to cover it generously with the sauce and cook it according to the package.
- Bell peppers and sweet corn are totally optional.
- You can add more veggies like small broccoli florets, zucchini, mushrooms to the filling.
- Use your choice of pasta sauce. It could be marinara, pomodoro, or arrabbiata.
Makes the best leftovers!
Refrigerate it.
If you are making a big batch of this recipe and are left with some extra lasagna then you can cover and refrigerate for 3 days. You may need a slather of some marinara over the leftover. Simply microwave lasagna with the sauce until piping hot and enjoy.
Store it in the freezer.
- You may even store it in the freezer for up to 1 month for maximum freshness in taste.
- Always use freezer-safe good seal containers.
- Just defrost it in the microwave and add extra marinara to revive it.
What pairs well with Lasagna?
Lasagna is a heavy meal on its own. You can pair it with some minestrone soup, crusty bread, and light salad on the side for a complete restaurant-style meal in the comfort of your home.
If you are making it for a get-together then appetizers like these meatless ricotta cheese balls jalapeno spinach cream cheese dip and butternut squash goat cheese crostini will surely win hearts.
How to keep Lasagna layers intact?
- As much as you would like to eat lasagna straight out of the oven, just hold your temptation for at least 15 minutes.
- Gently cut slices with a knife, loosen up the sides then use an offset spatula to take out the slice and carefully put it on a plate.
- If you feel the lasagna is cooled down, you can always microwave the desired portion size.
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Vegetarian Family Meals to try –
Meatless Cheese Balls with Spaghetti
Easy Spinach Ricotta Lasagna Recipe
Spinach Ricotta Lasagna
Ingredients
- 9 count Lasagna sheets cook according to the package
- 28 oz Rao’s Marinara sauce or your preferred jar/homemade sauce
For filling
- 1 tablespoon cooking oil or butter
- 1 tablespoon minced garlic approx. 4 cloves
- ½ cup onion finely chopped
- ⅓ cup chopped bell peppers optional
- 16 oz box fresh Spinach leaves , roughly chopped
- ⅕ cup frozen sweet corn optional
- 15 oz Ricotta cheese
- 1.5 cup shredded mozzarella cheese divided
- ½ cup Parmesan cheese , grated
- Salt to taste
- Couple twists pepper
- 1 teaspoon dried Italian herb blend
- Fistful chopped fresh basil optional
After baking (Optional)
- Chopped fresh basil or parley
- Chili flakes
Instructions
- Cook the sheets according to the package, do not overcook.
- If you are making it ahead of time, spray or brush some oil on them to prevent sticking. Cover until use.
Prepare the filling.
- In a broad pan, heat up the oil.
- Now saute onion and garlic for 30 seconds. Add in the bell peppers and saute for 30 seconds.
- Now add spinach to the pan in batches.
- Push the first batch in, let it wilt, and follow with another batch until all the spinach is used up.
- Now switch off the flame. Add in the ricotta, ½ cup mozzarella, Parmesan, salt, pepper, dried herbs frozen corn, and basil.
- Give it a good mix. Now taste and adjust the seasoning. Keep aside.
Putting it together
- Preheat the oven to 375 deg F. Use a 9*13 foil, metal, or glass pan.
- 1st Layer Spread the base of the pan generously with marinara sauce, covering the edges as well.
- 2nd Layer Place 3 lasagna noodles on top. It is completely fine if they overlap.
- 3rd Layer – Now top it with the spinach ricotta filling, spreading evenly.
- 4th layer – Add some marinara over the spinach filling.
- Repeat the layering process two more times following the steps.
- Finally, top the last layer with Marinara and sprinkle the remaining 1 cup mozzarella cheese on the top.
Baking
- Bake in a preheated oven for 35 minutes at 375 Deg F.
- Now uncover and bake it for additional 15 minutes until the top bubbles and is light golden brown.
- Take it out of the oven and place it on a potholder. Sprinkle some fresh chopped basil or Italian parsley on the top.
- As it will be very hot, let it stand for at least 15 minutes before serving.
Notes
- We are using a 9*13 pan and making 3 layers of lasagna, so we need 9 sheets in total.
- If you are using a bigger, smaller or broader pan then place the uncooked sheets in the pan in a single layer to judge how many sheets you will need.
- Note that the sheets expand a bit after boiling.
Make-Ahead Of Time Tips
- You can make the spinach ricotta filling and store it in the fridge up to 3 days ahead of time.
- Layer up the lasagna and store it covered in the baking dish (pre-baking) in the fridge up to 2 days in advance. Bake as directed when desired.
Possible Substitutes That Work!
- No boil noodles work great. Make sure to cover it generously with the sauce and cook it according to the package.
- Bell peppers and sweet corn are totally optional.
- You can add more veggies like small broccoli florets, zucchini, mushrooms to the filling.
- Use your choice of pasta sauce. It could be marinara, pomodoro, or arrabbiata.
Makes the best leftovers!
Refrigerate it. If you are making a big batch of this recipe and are left with some extra lasagna then you can cover and refrigerate for 3 days. You may need a slather of some marinara over the leftover. Simply microwave lasagna with the sauce until piping hot and enjoy. Store it in the freezer.- You may even store it in the freezer for up to 1 month for maximum freshness in taste.
- Always use freezer-safe good seal containers.
- Just defrost it in the microwave and add extra marinara to revive it.
comments and suggestions are welcome