Spinach Lasagna Ricotta (Printable Recipe Version)

Loaded with melty cheese, soft pasta, and savory spinach ricotta filling, this dish is a no-fuss option for weeknight dining or prepping in advance.

# Ingredients You’ll Need:

01 - 12 sheets of lasagna pasta, pre-cooked or ready-to-bake
02 - 2 cups of ricotta cheese
03 - 1 cup of frozen spinach, thawed and drained or 2 cups fresh spinach, cooked and squeezed dry
04 - 2 cups of shredded mozzarella
05 - 3 cups of marinara sauce
06 - ½ cup of grated Parmesan
07 - 2 large eggs
08 - 1 teaspoon of onion powder
09 - 1 teaspoon of garlic powder
10 - ½ teaspoon of salt
11 - 1 teaspoon of Italian herbs blend
12 - ¼ teaspoon of black pepper

→ Extras You Can Add

13 - ½ pound of cooked ground chicken, beef, or turkey
14 - 1 cup of sautéed zucchini or mushrooms

# Steps to Make It:

01 - Using fresh spinach? Heat it in a pan until it wilts, then drain away any extra water and chop it roughly. If it's frozen, make sure it's thawed completely and squeeze out all that water.
02 - Take a large bowl and stir together the ricotta cheese, eggs, Parmesan, and your spices – onion powder, garlic powder, Italian seasoning, salt, and pepper. Stir in your spinach next, until everything looks evenly blended.
03 - Spread a small amount of marinara sauce on the bottom of your pan so the lasagna sheets won’t stick. Arrange one layer of pasta on top, overlapping slightly.
04 - Add a layer of your ricotta-spinach filling over the noodles. Sprinkle on some mozzarella and pour marinara sauce over it. Repeat everything—pasta, filling, mozzarella, sauce—until you’ve used up all the ingredients.
05 - Lay down the last layer of pasta, cover it with marinara, then sprinkle mozzarella and a layer of Parmesan on top for a cheesy finish.
06 - Cover the pan with aluminum foil (you can spray the underside of the foil if you’re worried about it sticking to the cheese). Bake at 375°F for about 25 minutes. Take off the foil and bake another 15-20 minutes until the cheese on top is bubbling and golden.
07 - This is crucial – give your lasagna 10 minutes to settle before slicing. It’ll hold together way better and won’t collapse all over your plate.

# Extra Information:

01 - You can prep this ahead by assembling it, wrapping it in plastic and foil, then refrigerating for up to a day before baking.
02 - This dish freezes well! Let it cool down completely, cut into portions, and store in airtight containers for up to three months.
03 - For extra flavor, you can swap jarred sauce with homemade marinara if you’ve got the time.

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