Introduction

Lasagna with Spinach, Ricotta, and Tomato Sauce is a classic Italian-inspired vegetarian comfort dish that layers tender pasta sheets, creamy ricotta, vibrant spinach, and rich tomato sauce. Every bite offers a perfect balance of creaminess, savory tomato flavor, and tender pasta, making it a dish that is both hearty and wholesome.

This lasagna is ideal for family dinners, gatherings, or meal prep, and it brings the warm, comforting flavors of Italy straight to your table. By combining fresh spinach, creamy ricotta, and robust tomato sauce, this lasagna is nutritious, satisfying, and universally loved.

Why I Love This Recipe

Vegetarian but filling: Rich layers of ricotta and pasta make it hearty enough to satisfy even non-vegetarians.
Flavorful: The combination of fresh spinach and tangy tomato sauce creates a balanced, vibrant flavor.
Comfort food at its finest: Warm, cheesy, and satisfying — perfect for cozy evenings.
Customizable: Easy to adapt with different cheeses, vegetables, or sauces.
Meal prep-friendly: Makes excellent leftovers and freezes well.

Why It’s a Must-Try Dish

This lasagna is a must-try because it transforms simple ingredients into an impressive and comforting meal. The creamy ricotta and spinach filling combined with robust tomato sauce creates a dish that is rich, flavorful, and satisfying, perfect for family dinners, special occasions, or potlucks.

Recipe Overview

Detail	Info
Preparation Time	20 minutes
Cooking Time	45 minutes
Total Time	65 minutes
Servings	6–8 servings
Course	Main Dish / Italian Cuisine
Cuisine	Italian / Comfort Food
Calories	~400 kcal per serving

Ingredients

For the Tomato Sauce

2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 cans (14 oz each) crushed tomatoes
1 tsp dried basil
1 tsp dried oregano
Salt and black pepper, to taste
1 tsp sugar (optional, to balance acidity)

For the Spinach and Ricotta Filling

2 cups ricotta cheese
1 large egg
3 cups fresh spinach, chopped (or 1 package frozen spinach, thawed and drained)
½ cup grated Parmesan cheese
½ tsp nutmeg (optional)
Salt and black pepper, to taste

For the Lasagna

9–12 lasagna noodles (no-boil or boiled per package instructions)
2 cups shredded mozzarella cheese
2 tbsp grated Parmesan cheese for topping

Step-by-Step Preparation Method

Step 1: Prepare the Tomato Sauce

Heat olive oil in a saucepan over medium heat.
Sauté onion until soft and translucent, about 5 minutes.
Add garlic and sauté for 1 minute.
Stir in crushed tomatoes, basil, oregano, salt, pepper, and sugar (if using).
Simmer uncovered for 15–20 minutes, stirring occasionally.

Step 2: Prepare the Spinach and Ricotta Filling

In a bowl, combine ricotta cheese, egg, chopped spinach, Parmesan, nutmeg, salt, and pepper.
Mix well until fully combined.

Step 3: Preheat Oven

Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.

Step 4: Assemble the Lasagna

Spread a thin layer of tomato sauce on the bottom of the baking dish.
Place a layer of lasagna noodles over the sauce.
Spread 1/3 of the ricotta-spinach mixture over the noodles.
Top with 1/3 of the tomato sauce and 1/3 of shredded mozzarella.
Repeat layers two more times, finishing with a layer of sauce and mozzarella on top.
Sprinkle remaining Parmesan cheese over the top layer.

Step 5: Bake

Cover the baking dish with foil and bake for 25 minutes.
Remove foil and bake an additional 15–20 minutes until cheese is melted and bubbly.
Let rest for 5–10 minutes before slicing and serving.

How to Serve

Serve hot as a main dish with a side of garlic bread or a fresh green salad.
Garnish with fresh basil or parsley for extra color and flavor.
Pairs beautifully with a light red wine or sparkling water.

Recipe Tips

Spinach: Ensure frozen spinach is well-drained to prevent watery lasagna.
Cheese: Use freshly grated Parmesan for best flavor.
Layering: Be consistent with layers for even cooking and flavor.
Make ahead: Assemble the lasagna and refrigerate for up to 24 hours before baking.
Noodles: No-boil noodles save time, but boiled noodles also work.

Variations

Vegan Lasagna: Substitute ricotta with cashew cream or tofu ricotta, and use vegan cheese.
Mushroom Spinach Lasagna: Add sautéed mushrooms to the ricotta filling.
Zucchini or Eggplant Layers: Replace noodles with thinly sliced zucchini or eggplant for a low-carb version.
Spicy Tomato Sauce: Add crushed red pepper flakes to the sauce for heat.
Four-Cheese Variation: Mix mozzarella, Parmesan, fontina, and provolone for richer flavor.

Freezing & Storage

Refrigerator: Store leftovers in an airtight container for 3–4 days.
Freezer: Freeze unbaked or baked lasagna in portions or as a whole for up to 3 months. Bake from frozen, adding 10–15 minutes to the cooking time.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through.

Special Equipment Needed

9×13-inch baking dish
Large pot for boiling noodles (if not using no-boil)
Saucepan for tomato sauce
Mixing bowl for ricotta-spinach filling
Whisk or spoon for mixing
Aluminum foil

FAQ

Q1: Can I make this lasagna ahead of time?
Yes — assemble and refrigerate for up to 24 hours before baking.

Q2: Can I use frozen spinach?
Yes — thaw and squeeze out excess water before mixing with ricotta.

Q3: Can I make this gluten-free?
Yes — use gluten-free lasagna noodles.

Q4: Can I add more vegetables?
Absolutely — mushrooms, zucchini, or roasted bell peppers work beautifully.

Q5: Can I freeze cooked lasagna?
Yes — cover tightly and freeze for up to 3 months. Reheat at 350°F (175°C) until heated through.

Conclusion

Lasagna with Spinach, Ricotta, and Tomato Sauce is a hearty, comforting, and flavorful vegetarian classic. With its layers of creamy ricotta, vibrant spinach, tender noodles, and rich tomato sauce, it’s perfect for family dinners, gatherings, or meal prep. Easy to make, adaptable, and universally loved, this lasagna is a must-try Italian-inspired dish that will satisfy both vegetarians and meat-eaters alike.