Easy Ricotta and Spinach Lasagna

This vegetarian lasagna is filled with layers of spinach and creamy ricotta cheese.

The dish is made by layering lasagna noodles with a mixture of ricotta cheese, spinach, garlic, and fresh herbs.

A homemade marinara sauce is spooned over each layer before the lasagna is baked until bubbly and golden brown.

The resulting dish is flavorful, hearty, and perfect for a cozy dinner at home. Serve with a side salad or garlic bread for a complete meal.

Ricotta and Spinach Lasagna Ingredients

✦✧ 2 cans of crushed plum tomatoes

✦✧ Onion and Garlic

✦✧ Olive Oil

✦✧ Fresh Herbs – I used basil and thyme

✦✧ Spinach, you could use baby spinach if you prefer. I used regular spinach and I saw no issue!

✦✧ Ricotta Cheese, I used the low-fat version and it turned out very tasty and creamy.
You can definetly choose your favorite brand and even go for the low-fat if you wish.

✦✧ Mozzarella and Parmesan Cheese, I did the recipe with only mozzarella cheese and it was good too.
Don’t panic if you don’t have fresh parmesan, you can replace it by mozzarella.

For some reasons, my grocery store doesn’t have fresh parmesan. I need to make a huge detour to find some!

✦✧ 35% cooking cream, this an important ingredient. It elevates the spinach and ricotta to the next level. I wouln’t pass on this one!

How To Make Ricotta and Spinach Lasagna

Step 1
Soften the onion and garlic in the oil in a pot over medium heat for 5 minutes.

Step 2
Add the 2 cans of crushed plum tomatoes, fresh basilic, and fresh thyme.
Bring to a boil. Simmer for 15 minutes.
Season with salt and pepper and set aside.

Step 3
In a large pot over medium-high heat, soften the spinach and garlic in the oil for 2 minutes or until the spinach has wilted.

Don’t hesitate to make a couple of batches since spinach is huge when fresh. I did it in two batches.

Step 4
In a mixing bowl, combine the spinach, 35% cream, parmesan, and ricotta—season with salt and pepper.
Mix everything to get an even mix of spinach and ricotta.

Step 5
Preheat the oven to 375°F (190°C).

Step 6 – Assembly
Start by laying a layer of tomato sauce at the bottom of your baking dish.
Place a layer of lasagna noodles and add more tomato sauce to the noodles.
Sprinkle mozzarella cheese and place a thick layer of the ricotta and spinach mixture.
Repeat until your lasagna is complete.
Finish the lasagna by adding a generous layer of tomato sauce and mozzarella cheese.

Step 7
Bake for 35 minutes. Finish off under the broiler, if desired. Let sit for 15 minutes before serving.

https://www.youtube.com/watch?v=hdWhFnWtikE&t=27s

Can You Freeze This Homemade Ricotta and Spinach Lasagna?

Absolutely! Make a batch in advance for those days when you don’t feel like cooking at all.

When you’re ready to cook it, simply place the lasagna overnight in the refrigerator and cook it in the oven for 45 minutes at 375°F

If you make this recipe, make sure to Tag me! @simply.cath.kitchen I love seeing my recipe in other people’s homes!