Vegetarian Spinach and Ricotta Lasagna offers a warm and comforting meal that’s perfect for any occasion. This dish is a fantastic way to sneak in some greens while enjoying layers of rich flavors.
With tender sheets of pasta, creamy ricotta, and fresh spinach, every bite brings satisfaction without the meat. Plus, this lasagna is surprisingly easy to make. You can whip it up on a busy weeknight or impress friends at a dinner party. It’s a versatile option that even non-vegetarians will love!
Serving and Pairing Suggestions
Serve your Vegetarian Spinach and Ricotta Lasagna hot from the oven, and let it rest for a few minutes before slicing.
It pairs beautifully with a side salad, such as Spinach and Pomegranate Salad or a simple Mixed Green Salad. You might also enjoy it alongside some Garlic Bread for that classic Italian feel. If you’re looking for a refreshing drink, why not try Watermelon Sangria? The fruity flavors will balance out the richness of the lasagna beautifully.
Tips and Notes
- Tip #1: Use fresh spinach for the best flavor. You can also opt for frozen spinach, just make sure to drain it well.
- Tip #2: For an extra touch, add some grated mozzarella on top before baking for a golden finish.
- Tip #3: Prepare the lasagna ahead of time, cover it, and refrigerate it until you’re ready to bake.
- Tip #4: Let the lasagna sit for about 10 minutes before cutting. This will help it hold its shape.
- Tip #5: Customize your lasagna by adding other vegetables like mushrooms or bell peppers.
Make this Vegetarian Spinach and Ricotta Lasagna part of your meal rotation. It’s not just hearty and satisfying, but also packed with nutrients. Try making it this week, and you won’t be disappointed!
Vegetarian Spinach and Ricotta Lasagna
Equipment
- 1 large pot
- 1 large pan
- 1 9×13 inch baking dish
Ingredients
- 12 lasagna noodles
- 1 tbsp olive oil
- 1 onion - diced
- 3 cloves of garlic - minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- 1 can - 28 oz crushed tomatoes
- 1/4 cup fresh parsley - chopped
- 1 lb fresh spinach - roughly chopped
- 2 cups ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions. Once cooked, drain and set aside.
- In a large pan, heat the olive oil over medium heat. Add in the onion and garlic, cooking until softened.
- Add in the oregano, basil, and red pepper flakes. Stir in the crushed tomatoes and let simmer for 10 minutes.
- In a separate pot, wilt the spinach over medium heat. Once wilted, remove from heat and let cool.
- In a mixing bowl, combine the ricotta cheese, egg, and Parmesan cheese. Set aside.
- In a 9×13 inch baking dish, spread a thin layer of the tomato sauce on the bottom.
- Layer 4 lasagna noodles on top of the sauce. Spread half of the spinach on top of the noodles.
- Spread half of the ricotta cheese mixture on top of the spinach.
- Next, add another layer of noodles, and then the remaining spinach and ricotta cheese mixture.
- Top this with another layer of noodles and the remaining tomato sauce.
- Sprinkle the mozzarella cheese on top of the lasagna.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden brown.
- Let the lasagna cool for 10 minutes before serving.