Spinach Lasagna with Ricotta
This spinach lasagna packs half a kilo of spinach into a creamy ricotta filling, layered with a quick garlic tomato sauce and mozzarella. The key is squeezing the thawed spinach completely dry, so the filling stays thick and the slices hold their shape instead of turning watery.
By Luca Ferraro
Published
- Prep Time
- 20 mins
- Cook Time
- 1 hr 15 mins
- Rest
- 15 mins
- Total Time
- 1 hr 50 mins
- Servings
- 10 servings
How do you make Spinach Lasagna with Ricotta?
Simmer a quick sauce of onion, garlic, crushed tomatoes and passata for 20 minutes. Squeeze 500 g thawed frozen spinach dry and mix it with 500 g ricotta, an egg and parmesan. Layer sauce, 12 boiled noodles, the spinach filling and 340 g mozzarella in a 23 x 33 cm dish. Bake at 190°C (375°F) covered for 25 minutes, then uncovered 20-25 minutes. Rest 15 minutes.
- Total time
- 1 hr 50 mins
- Calories
- 425 per serving
- Protein
- 24 g
- Yield
- 10 servings
- Difficulty
- Medium
- Method
- Baking
Ingredients
Tomato sauce
Spinach filling
Layers
Equipment
23 x 33 cm (9 x 13 in) baking dish · Large saucepan · Large pot · Mixing bowl · Clean kitchen towel · Aluminum foil
Quick Directions
Make the tomato sauce
Heat the olive oil in a large saucepan over medium heat and cook the onion for 5-7 minutes until soft.
Boil the noodles
Meanwhile, cook the noodles in a large pot of salted boiling water for 2 minutes less than the package says.
Squeeze the spinach
Pile the thawed spinach in the centre of a clean kitchen towel, gather up the corners and twist hard over the sink until no more liquid drips out.
Mix the filling
In a mixing bowl, combine the spinach, ricotta, egg, 50 g parmesan, grated garlic, salt, pepper and nutmeg.
Layer
Spread 250 ml (1 cup) of sauce over the bottom of the dish.
Bake
Cover with foil, tented so it doesn't touch the cheese, and bake for 25 minutes.
Rest and serve
Rest the lasagna for 15 minutes before cutting it into 10 pieces.
Step-by-Step Instructions
Follow these detailed steps to make the perfect spinach lasagna with ricotta.
Make the tomato sauce
Heat the olive oil in a large saucepan over medium heat and cook the onion for 5-7 minutes until soft. Add the garlic and cook for 1 minute. Stir in the crushed tomatoes, passata, oregano, salt and pepper flakes, if using. Simmer, partly covered, for 20 minutes until slightly thickened, then stir in the basil.
Boil the noodles
Meanwhile, cook the noodles in a large pot of salted boiling water for 2 minutes less than the package says. Drain, rinse with cool water and lay them flat on an oiled tray. Heat the oven to 190°C (375°F).
Squeeze the spinach
Pile the thawed spinach in the centre of a clean kitchen towel, gather up the corners and twist hard over the sink until no more liquid drips out. You should have a compact ball of about 250 g.
Mix the filling
In a mixing bowl, combine the spinach, ricotta, egg, 50 g parmesan, grated garlic, salt, pepper and nutmeg. Break up the spinach with a fork so it spreads evenly through the ricotta.
Layer
Spread 250 ml (1 cup) of sauce over the bottom of the dish. Lay 4 noodles on top, spread over half the spinach filling, scatter over a third of the mozzarella and spoon over a third of the remaining sauce. Repeat once. Finish with the last 4 noodles, the rest of the sauce, the remaining mozzarella and the 25 g parmesan.
Bake
Cover with foil, tented so it doesn't touch the cheese, and bake for 25 minutes. Uncover and bake for 20-25 minutes more, until the cheese is golden and the sauce bubbles at the edges. The centre should reach 74°C (165°F).
Rest and serve
Rest the lasagna for 15 minutes before cutting it into 10 pieces.
Recipe Tips
- Squeezing the spinach is the step that matters most. Any water left in it ends up pooled in the bottom of the dish.
- Traditional parmesan is made with animal rennet. For a fully vegetarian lasagna, choose a vegetarian hard cheese and check that your mozzarella uses microbial or vegetable rennet.
- Thaw the spinach overnight in the fridge, or in a sieve under cool running water for a few minutes.
Variations
- Fresh spinach: wilt 1 kg fresh spinach in a large pan in batches, cool, then squeeze and chop it.
- Add 225 g sliced mushrooms, cooked until browned and dry, to each spinach layer.
- Use a jar (about 700 ml) of marinara in place of the homemade sauce to save 25 minutes.
Nutrition (per serving)
| Calories | 425 |
|---|---|
| Protein | 24 g |
| Carbs | 37 g |
| Fat | 20 g |
| Saturated fat | 10.5 g |
| Fibre | 4.6 g |
| Sugar | 7 g |
| Sodium | 1050 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cover and refrigerate within 2 hours for up to 4 days.
- Freezer
- Freeze baked or unbaked, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat covered at 180°C (350°F) for 20-30 minutes for slices, or about 45 minutes for the whole dish, until hot to 74°C (165°F) in the centre.
Spinach Lasagna with Ricotta FAQs
Can I use fresh spinach in spinach lasagna?
Yes. You need about 1 kg of fresh spinach to equal 500 g frozen. Wilt it in batches in a large pan, let it cool, then squeeze it very dry and chop it before mixing it into the ricotta.
How do you keep spinach lasagna from getting watery?
Squeeze the thawed spinach in a towel until no more liquid comes out, simmer the tomato sauce until slightly thick, and use low-moisture mozzarella. Resting the lasagna for 15 minutes before cutting also lets the layers set.
Is spinach lasagna vegetarian?
It contains no meat, but traditional parmesan is made with animal rennet. Use a vegetarian hard cheese and a mozzarella made with microbial or vegetable rennet to keep it fully vegetarian.
Can I freeze spinach and ricotta lasagna?
Yes. Freeze it baked or unbaked for up to 3 months, wrapped tightly. Thaw it overnight in the fridge and bake or reheat covered until the centre reaches 74°C (165°F).
Can I make spinach lasagna without egg?
Yes. The egg firms up the ricotta so slices cut cleanly. Without it the filling is softer and creamier, so give the lasagna a full 15-20 minutes to rest before cutting.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
