Spinach and Ricotta Lasagna
This Spinach and Ricotta Lasagna is a staple recipe from my childhood, with layers of homemade tomato sauce and a creamy ricotta and spinach filling between noodles, topped with more cheese and baked until the edges are crisp and the inside is tender and perfectly cooked. I added a few new things to spice it up – lemon zest and nutmeg – and they really take it to the next level.
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Servings: 8 servings
Equipment
- 10.5 x 7.5 baking dish
Ingredients
- 2 boxes oven ready lasagna noodles
Sauce
- 26 oz passata (strained tomatoes)
- ½ yellow onion minced, ½ cup
- 4 cloves garlic minced, 1 tbsp
- 1 teaspoon kosher salt
Ricotta cheese mixture
- 32 oz whole milk ricotta cheese
- 1 large egg
- ½ cup shredded mozzarella cheese
- ½ cup grated parmesan cheese + more for topping
- 2 tablespoon chopped parsley
- 1 teaspoon kosher salt
- ¾ teaspoon black pepper
- ¼ teaspoon lemon zest
- ⅛ teaspoon nutmeg
- 8 oz spinach
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375℉
Make the sauce
- In a medium pot over medium heat, warm olive oil. Once warm, sauté the onion and garlic for 5 minutes until softened and very fragrant.
- Add the salt and passata, reduce the heat to low, and simmer for about 10 minutes.
Cook the spinach
- Warm another skillet over medium heat. Add the olive oil and spinach, and cook for 5 minutes until it’s all wilted.
- Let it cool then squeeze out the excess liquid and chop it up.
Make the ricotta filling
- In a large bowl, mix together the ricotta cheese, parmesan cheese, mozzarella cheese, parsley, lemon zest, nutmeg, salt, pepper, egg, and chopped spinach.
Assemble
- Spread a ladle full of sauce on the bottom of your baking dish.
- Place a single layer of noodles on top of the sauce.
- Followed by a layer of the ricotta mixture (using about ½ cup).
- Followed by a layer of sauce (1-2 ladles).
- Repeat with layers of lasagna noodles, cheese, and sauce until you’re out of both ending your final layer with noodles, sauce, and then top with additional remaining mozzarella cheese.
Bake
- Cover the baking dish with aluminum foil and bake for 40 minutes, then remove the foil and bake for a final 10-15 minutes until golden brown.
Video
Nutrition Estimate
Calories: 522kcal | Carbohydrates: 62g | Protein: 27g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 121mg | Sodium: 866mg | Potassium: 727mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1195IU | Vitamin C: 12mg | Calcium: 352mg | Iron: 2mg