There are some dishes that never really go out of season and would be welcomed on any table at any time; lasagna is most certainly one of them. You just cannot go wrong with pasta, cheese, and tomato sauce in any capacity.
It is the kind of meal that feels cozy and comforting, and this one is delightfully vegetarian. Layers of pasta, creamy ricotta, garlicky spinach, and tomato sauce baked together until everything settles into itself. Nothing flashy. Nothing trying to reinvent the wheel. Just familiar flavors that do exactly what you want them to do.
This is my go-to version when I want a vegetarian main that feels substantial…but not heavy. The spinach adds balance and freshness, the lemon zest lifts which helps balance the add of nutmeg, while the ricotta keeps things soft and comforting. What I love most about this lasagna is how flexible it is. You can assemble it ahead of time and bake it later. You can make it for a quiet weeknight or as the centerpiece of a shared meal! It pairs just as well with a simple green salad as it does with roasted vegetables and good bread. And this is perfect for a traditional meatless Christmas Eve, for those who don’t also celebrate Italy’s Feast of the Seven Fishes. I hope you enjoy every bite and love this lasagna as much as my household does!
Spinach & Ricotta Lasagna
Equipment
- 9×13-inch baking dish
- Large skillet
- Mixing bowl
- Whisk or fork
- Foil
Ingredients
For Spinach Ricotta Layer
- 15 oz whole milk ricotta cheese
- 1 large egg
- Zest of 1 lemon
- 3 cups fresh spinach finely chopped (or 1½ cups frozen spinach, thawed and squeezed dry)
- 3 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon freshly grated nutmeg optional but classic and recommended
For Lasagna
- 9 lasagna noodles regular or oven-ready
- 3½ cups marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Olive oil for the pan
Instructions
- Cook lasagna noodles according to package directions until just al dente. Drain and lay flat on a towel. If using oven-ready noodles, skip this step.
- Heat a skillet over medium heat with a drizzle of olive oil. Add garlic and cook for 30 seconds until fragrant. Add spinach and cook until wilted and any moisture cooks off. Remove from heat and let cool slightly.
- In a mixing bowl, combine ricotta, egg, cooked spinach, salt, pepper, and nutmeg. Stir until evenly mixed.
- Preheat oven to 375°F. Lightly oil the baking dish.
- Spread ¾ cup marinara on the bottom of the dish
- Add a layer of noodles
- Spread half of the ricotta mixture
- Sprinkle ¾ cup mozzarella
- Spoon ¾ cup marinara over the top
- Repeat once more.
- Add a final layer of noodles. Spread remaining marinara evenly over the top. Sprinkle with remaining mozzarella and Parmesan.
- Cover loosely with foil and bake for 30 minutes. Remove foil and bake an additional 15 to 20 minutes until bubbly and lightly golden.
- Let the lasagna rest for at least 15 minutes before slicing so it holds together cleanly.
Notes
For a vegan version, swap ricotta for tofu ricotta or cashew ricotta and use vegan mozzarella.
Leftovers keep well in the fridge for up to 4 days.