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A slice of spinach ricotta lasagna on a white plate with a pan of lasagna and a bowl of spinach in the background
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The Easiest Spinach & Ricotta Lasagna

My spinach ricotta lasagna is rich, comforting, and surprisingly easy to make. I layer no-boil lasagna noodles with creamy ricotta blended with spinach, marinara sauce, and melty mozzarella. Everything is baked together into a classic vegetarian lasagna that’s perfect for weeknight dinners.
Course Main Course
Cuisine American, Italian
Diet Vegetarian
Keyword spinach ricotta lasagna, vegetarian lasagna
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 549kcal
Author Katie Trant

Ingredients

  • 21 oz frozen chopped spinach thawed and squeezed out very well
  • 2 cups ricotta
  • ½ cup grated Parmesan or vegetarian Italian hard cheese
  • 1 teaspoon salt to taste
  • ½ teaspoon freshly ground black pepper
  • 4 cups marinara sauce
  • 15 no-boil lasagna sheets I typically use 12-15 sheets
  • 9 oz fresh mozzarella torn into pieces
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
US Customary - Metric

Instructions

  • Preheat your oven to 400°F (200°C)
  • Add the drained spinach, ricotta, Parmesan, salt, and pepper to a large bowl. Mix until fully combined. Taste and adjust seasoning as needed.
    21 oz frozen chopped spinach, 2 cups ricotta, ½ cup grated Parmesan, 1 teaspoon salt, ½ teaspoon freshly ground black pepper
  • Lightly oil a wide, shallow baking dish. Spread a thin layer of marinara on the bottom.
    4 cups marinara sauce
  • Add ⅓ of the ricotta–spinach filling in dollops evenly over the marinara sauce.
  • Add a layer of lasagna sheets, breaking them to fit as necessary.
    15 no-boil lasagna sheets
  • Repeat the layers two more times; marinara over the lasagna noodles, spinach and ricotta mixture over the marinara, then more noodles on top, finishing with lasagna sheets and a thin layer of marinara on top.
  • Scatter the torn mozzarella evenly across the surface, then drizzle with 2 tablespoons olive oil and top with freshly ground black pepper.
    9 oz fresh mozzarella, 2 tablespoons extra-virgin olive oil, Freshly ground black pepper
  • Bake uncovered for 40–50 minutes, until the lasagna is bubbling, the pasta is tender, and the cheese is golden and lightly browned. If the top browns too quickly, tent loosely with foil.
  • Let the lasagna rest for 5-10 minutes before slicing so the layers can set.
  • Serve warm.

Notes

  • Nutrition values are an estimate only.
  • Leftover lasagna can be sliced into squares, wrapped in foil, and frozen for 3-6 months. 

Nutrition

Calories: 549kcal | Carbohydrates: 47g | Protein: 29g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 103mg | Sodium: 1644mg | Potassium: 733mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1437IU | Vitamin C: 11mg | Calcium: 484mg | Iron: 2mg