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Home » Entree » Pasta

Published: Mar 12, 2013 · Modified: Apr 9, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Spinach And Ricotta Lasagna With Tomato Sauce

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Spinach And Ricotta Lasagna is a very simple recipe that can be assembled well in advance and can be cooked just before dinner. I love to make this for parties, as you can make it ahead of time. It is also a very filling dish.

Lasagna with Tomato Sauce in a tray

Being vegetarians, it is very hard to eat Lasagna in restaurants. Most of the restaurants serve the lasagna with meat sauce and the only option for us to eat it is to make at home.

This is a very simple Spinach And Ricotta Lasagna recipe that can be assembled well in advance and can be cooked just before dinner. I love to make this for parties, especially because of the comfort of being able to make it ahead of time and also because it is a very filling dish. I also see it as a way to get more greens into kids’ meals.

I made this lasagna with spinach and ricotta, but of you prefer you could use different vegetables to layer it. I used my basic marinara sauce to layer the lasagna.

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I make the tomato sauce ahead of time to help quicken the cooking process. Also I layer the lasagna and leave it in the refrigerator until I am ready for dinner and bake it just before dinner time.

Preparation time – 3o mins
Cooking time – 1 hr for lasagna plus 1 hr for tomato sauce.
Difficulty level – medium

Spinach And Ricotta Lasagna in a shite plate

Ingredients to make Spinach And Ricotta Lasagna – Serves 6 (makes 1 – 13 x 9 inch pan)

  • Lasagna sheets – 12 (uncooked)
  • Marinara sauce – 1 recipe ( about 5 cups)
  • Chopped Spinach (frozen) – 2- 10 oz packages
  • Ricotta cheese – 1 ½ lbs
  • Onion – 1 small (chopped)
  • Garlic – 2 cloves (chopped)
  • Nutmeg – ¼ tsp
  • Parmesan cheese – ½ cup (grated)
  • Mozzarella cheese – 2 cups
  • Olive oil – 1 tbsp
  • Salt – to taste
  • Freshly grated black pepper – to taste
  • Crushed red pepper – to taste
Spinach And Ricotta Lasagna garnish with cilantro

Procedure to make Spinach And Ricotta Lasagna –

To make the spinach and ricotta filling

  • In a medium pan, heat the oil. Add the minced garlic and sauté for a minute. Now add the chopped onion and fry until light brown.
Heat the pan and sauté the ingredients
  • Add the chopped spinach and let it cook for few minutes. Make sure that you cook the spinach down until all the water has evaporated. Add salt and pepper to taste.
Chopped the spinach and cook
  • Transfer the mixture to a large bowl and let it cool down. Once it comes to room temperature add the nutmeg, ricotta cheese, and parmesan cheese. Mix well and keep aside.
Transfer the ingredient in a large bowl and mix well

Cook the pasta –

  • Heat a large pot of water and add the lasagna sheets to it. Follow the manufacturer’s direction and cook the lasagna until ¾th is done. The sheets should be cooked but still have a bite to them. Do them cook them entirely since they would also cook in the oven.
  • Remove the sheets and run them under cold water. Layer the sheets in a kitchen towel until ready to use.
Heat and add the lasagna sheets

To assemble the lasagna –

  • Preheat the oven to 350 F.
  • Spray a 9 x 13 baking dish with cooking spray. Layer the bottom with about ½ cup of marinara sauce.
  • Now lay 4 pasta sheets over the tomato sauce, slightly overlapping one another.
Preheat and layer them
  • With a spatula, spread half of the spinach ricotta mixture over the pasta.
Spread the spinach ricotta over the pasta
  • Now add ⅓rd of the tomato sauce and spread it all around.
Add the tomato sauce and spread
  • Now again layer with 4 pasta sheets and repeat the spinach layer and the sauce layer.
  • Finally, add the last 4 pasta sheets and then add the remaining tomato sauce.
  • Spread the mozzarella cheese evenly on the top and bake it covered for about 30 mins.
Spread the mozzarella cheese and bake it
  • Then open the cover and cook it for 15 more minutes until it is bubbling at the edges and the cheese is all melted. Place it under broiler for few seconds to brown the top layer.
Cook the Lasagna
  • Remove it from the oven and let it set for about 15 to 20 minutes, before slicing it.

Notes and observations –

  • The lasagna can be assembled up to a day ahead of time and refrigerated until ready to bake.
  • The assembled lasagna can also be frozen for about 4 months. Thaw it in the refrigerator and bring it to room temperature before baking.
  • The spinach filling can also be substituted with vegetables to make it vegetable lasagna.
Spinach And Ricotta Lasagna served in a tray

Other Pasta Recipes

  • Creamy Pesto Baked Pasta
  • Pasta Primavera – Spring Vegetable Pasta
  • Kale And Tomato Pasta Recipe
  • Pasta Salad with Sun Dried Tomatoes

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Lasagna served in a tray

Spinach And Ricotta Lasagna With Tomato Sauce

Spinach And Ricotta Lasagna is a very simple recipe that can be assembled well in advance and can be cooked just before dinner. I love to make this for parties, as you can make it ahead of time. It is also a very filling dish.
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Print Pin Rate
Course: Baking, Entree, One Pot Meal, Pasta
Cuisine: European, Italian
Diet: Vegetarian
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6 people
Calories: 579kcal
Author: Sandhya Ramakrishnan

Equipment

  • Oven
  • bowl
  • spatula

Ingredients

  • 12 Lasagna sheets uncooked
  • 1 recipe Marinara sauce about 5 cups
  • 2 Oz Chopped Spinach frozen
  • 1 ½ lbs Ricotta cheese
  • 1 small Onion chopped
  • 2 cloves Garlic chopped
  • ¼ teaspoon Nutmeg
  • ½ cup Parmesan cheese grated
  • 2 cups Mozzarella cheese
  • 1 tablespoon Olive oil
  • to taste Salt
  • to taste Freshly grated black pepper
  • to taste Crushed red pepper

Instructions

To make the spinach and ricotta filling

  • In a medium pan, heat the oil. Add the minced garlic and sauté for a minute. Now add the chopped onion and fry until light brown.
  • Add the chopped spinach and let it cook for few minutes. Make sure that you cook the spinach down until all the water has evaporated. Add salt and pepper to taste.
  • Transfer the mixture to a large bowl and let it cool down. Once it comes to room temperature add the nutmeg, ricotta cheese and the parmesan cheese. Mix well and keep aside.

Cook the pasta –

  • Heat a large pot of water and add the lasagna sheets to it. Follow the manufacturer’s direction and cook the lasagna until ¾th done. The sheets should be cooked but still have a bite to them. Do them cook them entirely since, they would also cook in the oven.
  • Remove the sheets and run them under cold water. Layer the sheets in a kitchen towel until ready to use.

To assemble the lasagna –

  • Preheat the oven to 350 F.
  • Spray a 9 x 13 baking dish with cooking spray. Layer the bottom with about ½ cup of marinara sauce.
  • Now lay 4 pasta sheets over the tomato sauce, slightly overlapping one another.
  • With a spatula, spread half of the spinach ricotta mixture over the pasta.
  • Now add ⅓rd of the tomato sauce and spread it all around.
  • Now again layer with 4 pasta sheets and repeat the spinach layer and the sauce layer.
  • Finally add the last 4 pasta sheets and then add the remaining tomato sauce.
  • Spread the mozzarella cheese evenly on the top and bake it covered for about 30 mins.
  • Then open the cover and cook it for 15 more minutes until it is bubbling at the edges and the cheese is all melted. Place it under broiler for few seconds to brown the top layer.
  • Remove it from the oven and let it set for about 15 to 20 minutes, before slicing it.

Notes

  • The lasagna can be assembled up to a day ahead of time and refrigerated until ready to bake.
  • The assembled lasagna can also be frozen for about 4 months. Thaw it in the refrigerator and bring it to room temperature before baking.
  • The spinach filling can also be substituted with vegetables to make it vegetable lasagna.

Nutrition

Calories: 579kcal | Carbohydrates: 48g | Protein: 32g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 93mg | Sodium: 475mg | Potassium: 355mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1709IU | Vitamin C: 4mg | Calcium: 548mg | Iron: 2mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Nivedhanams Sowmya says

    March 13, 2013 at 6:49 am

    delicious lasagna!!! picture perfect!.. Perfectto Italiano!!! Thanks for sending this yummy recipe to my event.. Looking for more yummy recipes...

    Sowmya
    Ongoing Event - HITS - Diabetic Friendly
    Ongoing Event + Giveaway - Italian Dishes

    Reply
  2. Swathi Iyer says

    March 13, 2013 at 1:58 am

    That is really yummy Spinach and ricotta lasagna. I love it.

    Reply
  3. Shailaja Reddy says

    March 12, 2013 at 10:27 pm

    Yummy and inviting too. Bookmarked.

    Reply
  4. Kitchen Queen says

    March 12, 2013 at 8:33 pm

    I never cooked spinach , just thowed it and add it with ricotta mixture. will try it this way too.

    Reply
  5. divya says

    March 12, 2013 at 5:01 pm

    looks awesome n delicious....

    Reply
  6. Julie says

    March 12, 2013 at 2:51 pm

    very tempting n delicious..perfect lasagna:)
    Participate & win e gift vouchers (worth Rs 1000& Rs 500)in Flavors Of Cuisines-"Chinese"

    Reply
  7. Gayathri Ramanan says

    March 12, 2013 at 3:21 am

    Lovely recipe...looks creamy and yummy

    Reply
  8. Priya Suresh says

    March 12, 2013 at 7:57 am

    Feel like inviting myself to ur place for a dinner with this droolworthy lasagna, delicious;

    Reply
  9. Sudha Sabarish says

    March 12, 2013 at 6:07 am

    This is in my to do list.Bookmarked.

    Mullangi/Radish Pulav

    Reply
  10. Sangeetha Nambi says

    March 12, 2013 at 5:02 am

    Real yummy and its inviting too...
    https://recipe-excavator.blogspot.com

    Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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