Authentic Spinach and Ricotta Lasagna with Tomato Sauce is an Italian Classic you don't want to miss!
If you prefer meat lasagna try this recipe Authentic Lasagna Bolognese with Bechamel Sauce.
More ricotta recipes to try: Italian Frittata Recipe with Peas and Ricotta, Easy Lemon Ricotta Pasta with Capers, and Spinach and Ricotta Lasagna with Tomato Sauce.
If you love sweets try these- BEST Authentic Sicilian Cannoli Recipe and Sweet Ricotta Pie!
Why this recipe works
Fresh and flavorful lasagna that will leave you feeling satisfied and craving more.
This spinach lasagna includes layers of pasta, sautéed spinach, homemade tomato sauce and three different kinds of cheese, all baked to golden brown perfection.
A delicious vegetarian main course option that’s perfect for feeding a crowd.
Equal parts indulgent and healthy, this meatless lasagna from will please everyone at the table.
Ingredients
- Lasagna pasta sheets, or make your own- Authentic Homemade Pasta Recipe
- Sugo al pomodoro
- Extra virgin olive oil
- Spinach, cooked
- Whole milk ricotta
- Egg
- Ground nutmeg (optional)
- Mozzarella cheese
- Parmigiano
- Basil leaves
- Salt and freshly ground black pepper
See recipe card for quantities
What makes this Spinach Lasagna Recipe Authentic?
This recipe includes: Homemade sugo al pomodoro (tomato sauce), freshly grated cheeses, earthy spinach, and a hint of spices.
Leaving you with a mouthful of savory and delicious goodness. This recipe highlights simple fresh ingredients as traditional Italian recipes commonly do.
If you ever feel like you've ingested a brick bomb after eating a heavy lasagna I promise you won't feel that way after this light and fresh recipe.
It is the true Italian way just like my Nonna used to make for us.
A pan of Homemade Lasagna warms your soul!
HOW DO YOU MAKE SPINACH LASAGNA?
The process for making lasagna is simple.
This dish starts with a spinach and ricotta filling, which is a mixture of cooked chopped spinach, ricotta, mozzarella, parmesan, herbs and spices. Start layering the lasagna by placing a bit of tomato sauce in the bottom of a baking pan.
Layer on cooked lasagna pasta, the spinach-ricotta mixture and then more of the tomato sauce.
Repeat the layers until the pan is full, making sure that the red sauce is the top layer. Add more cheese and done! Ready to bake the lasagna until the cheese is melted and golden brown.
Once the dish is baked, let it cool a bit, cut into portions, and serve.
Why Making Your Own Tomato Sauce is Better
The canned sauces are packed full of fat, salt and sugar.
That's why it's always better to make your own sauce. You'll eat a much healthier meal, you won't add all the salt, sugar and fat, and you know exactly what you're eating.
I make a big batch of our Sugo al Pomodoro (Classic Italian Tomato Sauce) and freeze it in portions to always have on hand. You can't beat the fresh taste!
How to Freeze Spinach and Ricotta Lasagna
You can freeze lasagna bolognese both uncooked and cooked, whole or in pieces. In both cases you will get an excellent result by following these tips:
Freezing Uncooked Lasagna:
Simply assemble your lasagna in your oven safe dish and cover generously with plastic wrap.
When ready to eat defrost the lasagna the night before so that it thaws perfectly and the cooking in the oven remains uniform.
You can also pull straight from the freezer and add 30 minutes to the cooking time.
Freezing Cooked Lasagna:
If you cooked lasagna leftover you can freeze them by wrapping them individually. In this case you will have to let the lasagna cool before freezing.
When you want to reheat it, defrost a few hours ahead then reheat in the oven at 400 degrees F for about 10 minutes.
TIP: just cover the surface with aluminum foil to prevent it from further toasting.
Lasagna is a comfort food classic, no one can resist all those layers of tender pasta with plenty melted cheese. This spinach lasagna contains a generous amount of greens, and is loaded with flavor. You won’t miss the meat, I promise!
TIPS FOR Making SPINACH LASAGNA
- I recommend using whole milk ricotta and mozzarella cheese for the best flavor. That being said, if you’re looking to save a few calories, you can substitute in the part skim versions. The cheese won't melt as nicely since low fat cheese contain added stabilizers.
- Use freshly shredded cheese, not a bag of pre-shredded cheese. The bagged shredded cheese from the grocery store often contains anti caking agents and does not melt smoothly. Read more about you should shred your own cheese HERE.
- If possible make your own red sauce (sugo al pomodoro). It takes 20 minutes and so worth the fresh and light flavor. I make min in large batches and freeze in containers.
- Make sure to squeeze all the excess water out of the cooked spinach. This will prevent your lasagna from getting watery as it bakes.
- You can use 2 boxes of frozen spinach instead of fresh spinach. If you use frozen spinach, make sure to squeeze the water out of the spinach after you thaw it.
DO YOU HAVE TO COOK LASAGNA NOODLES?
For this recipe, you cook the lasagna noodles before building the lasagna. Cook the noodles in salted boiling water according to the directions on the package, then lay the cooked noodles on a flat surface so that they won’t stick together. However, if you are in a pinch you can use no-boil pasta lasagna sheets. Here is what you need to do for that-
How to Substitute No-Boil Lasagna Noodles for Boiled Lasagna Noodles
Can You Substitute Boiled Lasagna Noodles for Non-Boiled? Non-boiled lasagna noodles cut the prep time for homemade lasagna by at least 15 to 20 minutes. You will need to add more liquid and cover the lasagna tightly until the end to brown the top.
- No-boil lasagna noodles often are thinner than regular lasagna noodles and were partially cooked in a water bath before they were dried and packaged.
- They don't require boiling, but they need additional liquid to reconstitute them during baking. Adding ¼ cup water to the sauce adds the extra liquid needed for the noodles to cook through without making the lasagna dry.
- Lasagnas that contain no-boil noodles should be kept tightly covered with a lid or foil during baking so the steam can help cook the noodles. Take off the cover during the last 5 minutes to brown the cheese.
CAN I MAKE SPINACH AND RICOTTA LASAGNA AHEAD OF TIME?
Yes! Absolutely. Here are a couple of tips for you.
- This dish can be assembled up to 6 hours before you plan to bake it. Store it covered in the fridge until you’re ready to eat.
- You can store any leftover lasagna in the fridge for up to 3 days.
SPINACH LASAGNA VARIATIONS
This spinach lasagna is simple delicious as-is. It is our family recipe and we love it this way! You can add some of your favorite flavors to customize it to your tastes, if you like. Here are options for you:
- Meat: Add meat to the red sauce such as crumbled and cooked Italian sausage, cooked ground beef or diced grilled chicken.
- Veggies: Feel free to add other vegetables such as mushrooms, zucchini, bell peppers or carrots.
- Greens: You can substitute kale, escarole or other cooked greens for the spinach.
- Cheese: Try adding some other cheeses such as fontina, provolone, or Pecorino Romano.
Serving Suggestions
Serve it with a green salad on a weeknight, or alongside a platter of my signature Polpette (Italian Meatballs) Recipe for Sunday dinner.
Made with Amore, Elena
From My Cucina to your Table- Mangia! Mangia! (Eat!)
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THIS Authentic SPINACH AND RICOTTA Lasagna makes a great meal to take to a friend in need. Assemble it in a disposable tinfoil container and brighten someones day!
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PrintAuthentic Spinach and Ricotta Lasagna
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6
- Category: Savory
- Method: Italian
- Cuisine: Italian
Description
Saucy sugo al pomodoro, creamy cheesy, earthy spinach, and tasty basil lasagna! A mouthful of savory and delicious goodness. This recipe highlights simple fresh ingredients as traditional Italian recipes commonly do.
Ingredients
- 12 to 16 dried lasagna pasta
- 3 to 4 cups sugo al pomodoro
- 2 tablespoons extra virgin olive oil
- 3 cups (1 ½ pounds fresh) spinach, cooked (steamed or sautéed, liquid removed)
- 32 oz (2 LB) cups whole milk ricotta
- 1 egg
- 1 tsp fresh ground nutmeg (optional)
- 1 ½ cups coarsely grated mozzarella cheese (extra for top)
- 2 cups grated Parmegiano (extra for top)
- 6 fresh basil leaves, torn with hands
- Salt and freshly ground black pepper
Instructions
- Heat the oven to 400 degrees.
- Make a batch of the Sugo al Pomodoro (tomato sauce). Set aside.
- Steam or saute spinach and remove liquid. Cool completely.
- Mix the ricotta, egg, parmigiano, nutmeg (if using) and basil in a large bowl until combined. Once spinach is cooled, combine with ricotta mixture.
- Bring a large pot of salted water to a boil.
- Cook the noodles (6 at a time for dried pasta) until they are tender but still underdone (they will finish cooking as the lasagna bakes). Set aside in a bowl of cold water until ready to use. This will prevent pasta from sticking.
- Grease a 9X13 rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around the bottom of the pan. Put a layer of pasta (use 4-5 depending on size) in the dish (you may need to cut any excess to make them fit) top with a layer of tomato sauce, one-third of the spinach and ricotta mixture, and one-third of the grated mozzarella (use your fingers to spread it evenly). Season with salt and pepper if desired.
- Repeat the layers three times. For the top, cover with extra cheese.
- The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen.
- Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 35 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
Notes
This is a great freezer and make ahead recipe as well. You can freeze the entire pan of pre-baked and assembled lasagna for up to 3 weeks. When ready to use simple bake for an additional 30 min (until the center is fully cooked).
Keywords: spinach and tasty basil lasagna, spinach lasagna, lasagna, spinach and ricotta lasagna
Tiffany Sato says
We LOVE this Lasagna! It has become my go to party entree because everyone loves it! I always double the recipe so I can freeze one for later and it tastes just as good from the freezer. We make meals from Elena weekly because she has a perfect balance of simplicity that somehow brings out the best flavors and her care to the details of time, order and little tricks make her simple recipes taste like they came straight from Italy.
★★★★★
Elena says
Thanks Tiffany! The beauty of Italian cooking is the simplicity. I hope you enjoy for years to come!
Elena
Tonie says
Can you use frozen spinach?
Elena says
Yes! Make sure all the liquid is cooked out!
Elena
Blaire says
Lasagna has always intimidated me but this recipe looked too good not to try. I have made it multiple times now and every time it is a hit! I love all the tips and tricks along the way and I can even get my boyfriends little girl to eat it, spinach and all!!
★★★★★
Elena says
It's amazing how kids gobble up spinach when it's sandwiched between cheese and pasta!
Tiffany Sato says
I'm not going to lie, I am not a lasagna fan usually. But I gave it a try and I became obsessed! I may have made it once a week for a month. So delicious!
★★★★★
Elena says
So happy you loved it! It is so "fresh" for a lasagna recipe!
Elena says
This is the most authentic spinach and ricotta lasagna recipe. It is easy to make, light and still filling. The kids love it too.
★★★★★