Easy Lasagna with Spinach and Ricotta {Simple & Family-Friendly}

Name: Easy Lasagna with Spinach and Ricotta
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 12 ounces package of oven-ready lasagna; 24 ounces basil garlic pasta sauce; 1 ½ cups ricotta cheese; 1 ½ cups shredded mozzarella cheese; ½ cup parmesan cheese; 2 cups fresh spinach

Facebook Pinterest

Jump to Recipe

This easy Lasagna with Spinach and Ricotta combines oven-ready noodles, creamy cheese, and basil garlic pasta sauce for a delicious weeknight dinner ready in under an hour!

A serving of cheesy baked lasagna with spinach and ricotta, topped with tomato sauce and melted cheese on a white plate. A baking dish of lasagna and another plate sit in the background, with fresh parsley and a striped towel nearby.

WANT TO SAVE THIS RECIPE?

Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Quick Recipe Overview

A glass baking dish filled with lasagna with spinach and ricotta, topped with melted, golden cheese, sits on a marble surface next to a wooden spoon, a white plate, and fresh parsley.

WHAT: A simple layered lasagna featuring oven-ready noodles, creamy ricotta, fresh spinach, mozzarella, and savory basil garlic sauce.

WHY: This recipe saves time with no-boil noodles while delivering authentic Italian flavor and satisfying comfort food appeal.

HOW: Layer noodles with cheeses and spinach, repeat the process, top with extra cheese, cover and bake until bubbly and golden.

Jump to Recipe

Jump to:

Quick Recipe Overview
Why I Love Making Lasagna with Spinach and Ricotta
Ingredient Notes
Easy Lasagna with Spinach and Ricotta
How To Make Lasagna with Spinach and Ricotta
FAQs for Spinach Lasagna Recipe
My Best Tips for Making Lasagna with Spinach and Ricotta
What to Serve With Lasagna with Spinach and Ricotta
Storage & Reheating Tips
More Delicious Meatless Dinner Recipes to Try

Why I Love Making Lasagna with Spinach and Ricotta

This is a lovely dish for when you need something substantial that won’t keep you in the kitchen for hours. I think this spinach ricotta lasagna will deliver beyond your expectations!

The secret is using oven-ready lasagna noodles – they absorb all that delicious pasta sauce while baking, creating perfect tender layers without the hassle of boiling water and draining hot noodles.

It strikes that perfect balance between feeling special and being genuinely easy to make. The combination of creamy ricotta cheese and mozzarella cheese creates these beautiful stretchy pulls when you serve it, while the fresh spinach adds a pop of color and nutrition that makes me feel good about serving it to my kids.

I can have everything assembled and in the oven in about 15 minutes, then I use the baking time to throw together a quick salad. An easy and yummy supper!

🩷 Melissa

I never skip seasoning my ricotta before layering—a pinch of salt, black pepper, and Italian seasoning transforms it from bland to flavorful in every single bite.

And here’s my cheese secret: freshly grated parmesan from the block melts beautifully and tastes infinitely better than the pre-shredded kind on top.

Ingredient Notes

Oven-Ready Lasagna Noodles: These no-boil noodles are designed to absorb liquid from the sauce as they bake. Make sure your pasta sauce is slightly thinner than usual if using these – they need that extra moisture.

Basil Garlic Pasta Sauce: This adds excellent flavor straight from the jar. If you only have plain marinara sauce, enhance it by stirring in 1½ teaspoons each of garlic powder, dried basil, and dried oregano.

Fresh Spinach: Choose baby spinach for its tender leaves and mild flavor. Two cups of fresh spinach seems like a lot initially, but it wilts significantly during baking. If you prefer cooked spinach for texture, quickly wilt it in a hot pan first and squeeze out excess moisture. You can substitute frozen spinach (10 ounces), but thaw and squeeze out all liquid first.

See the recipe card below for full information on ingredients and quantities.

Overhead view of lasagna with spinach and ricotta: noodles, shredded mozzarella, grated parmesan, ricotta cheese, tomato sauce, and fresh spinach arranged separately on a white marble surface.

WANT TO SAVE THIS RECIPE?

Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!

Print Recipe Pin Recipe Rate this Recipe

No ratings yet

Easy Lasagna with Spinach and Ricotta

This easy Lasagna with Spinach and Ricotta combines oven-ready noodles, creamy cheese, and basil garlic pasta sauce for a delicious weeknight dinner ready in under an hour!

Prep Time15

Cook Time50

Total Time1 5

Servings:

Calories: 342kcal

Author: Melissa Griffiths

Ingredients

12 ounces package of oven-ready lasagna
24 ounces basil garlic pasta sauce
1 ½ cups ricotta cheese
1 ½ cups shredded mozzarella cheese
½ cup parmesan cheese
2 cups fresh spinach

Instructions

Preheat the oven to 375°F.
Line the bottom of a 9×13 inch glass baking dish with oven-ready lasagna noodles.
12 ounces package of oven-ready lasagna
Top the noodles with enough pasta sauce to cover the noodles followed by a third of the ricotta and mozzarella.
24 ounces basil garlic pasta sauce, 1 ½ cups ricotta cheese, 1 ½ cups shredded mozzarella cheese
Scatter half of the spinach over the top of the cheese followed by a few more spoonfuls of pasta sauce.
½ cup parmesan cheese, 2 cups fresh spinach, 24 ounces basil garlic pasta sauce
Repeat the layering process again. Finish by topping the dish with the remaining pasta sauce, mozzarella cheese, and the parmesan cheese.
24 ounces basil garlic pasta sauce, 1 ½ cups shredded mozzarella cheese, ½ cup parmesan cheese
Cover the baking dish with tin foil and bake for 45 minutes. Remove the foil and bake for an additional 5 minutes.
Serve and enjoy!

Notes

Serving Suggestion: Garnish the lasagna with freshly chopped parsley and an additional sprinkle of parmesan cheese before serving.

Noodle Options: Oven-ready noodles reduce prep time significantly, but regular lasagna noodles work equally well when boiled according to package instructions.

Sauce Enhancement: When using plain marinara sauce, enhance the flavor by stirring in 1 ½ teaspoons each of garlic powder, dried basil, and oregano.

Make-Ahead Instructions: Assemble the dish in advance and refrigerate covered with plastic wrap for up to 24 hours before baking. When ready to cook, follow the standard baking directions.

Nutrition

How To Make Lasagna with Spinach and Ricotta

A glass baking dish with lasagna layers topped with tomato sauce, shredded cheese, and dollops of ricotta. Uncooked lasagna noodles and a bowl of fresh spinach hint at a lasagna with spinach and ricotta on the marble countertop nearby.

Step 1: Preheat the oven to 375°F. Line the bottom of a 9×13 inch glass baking dish with oven-ready lasagna noodles. Top the noodles with enough pasta sauce to cover them completely, followed by a third of the ricotta and mozzarella cheese.

A glass baking dish with layers of lasagna noodles, shredded cheese, red sauce, and fresh spinach leaves—perfect for making lasagna with spinach and ricotta. Nearby are dry noodles and a bowl of fresh spinach on a marble countertop.

Step 2: Scatter half of the spinach over the top of the cheese, followed by a few more spoonfuls of pasta sauce to keep everything moist.

A glass baking dish filled with unbaked lasagna with spinach and ricotta, topped with a generous layer of shredded cheese, sits on a white marble surface next to empty bowls.

Step 3: Repeat the entire layering process again with noodles, sauce, cheese, and the remaining spinach. Finish by topping the dish with the remaining pasta sauce, mozzarella cheese, and the parmesan cheese.

A glass baking dish filled with lasagna with spinach and ricotta, topped with melted, golden-brown cheese, sits on a marble surface next to a wooden spoon and fresh parsley.

Step 4: Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is golden and bubbly. Let rest, then serve and enjoy!

A slice of cheesy baked lasagna with spinach and ricotta is served on a white plate, with another plate and a glass baking dish of lasagna in the background. Gold-colored cutlery and a green towel are placed nearby.

FAQs for Spinach Lasagna Recipe

How do I prevent watery lasagna?

Make sure to pat fresh spinach dry before layering, and avoid over-saucing each layer. Let the lasagna rest for 10-15 minutes after baking to allow it to set properly.

Do I need to cook the spinach before adding it to the lasagna?

No, fresh spinach doesn’t need to be cooked beforehand. It will wilt perfectly during the baking process. Just make sure to wash and dry it thoroughly before layering.

Can I add meat to this vegetarian lasagna?

Yes, brown 1 pound of ground beef, Italian sausage, or a combination of both, then mix it into the pasta sauce before layering. This adds protein and creates a heartier, more filling meal.

What’s the best way to get clean slices?

Let the lasagna rest for at least 10-15 minutes after removing it from the oven. This cooling period allows the layers to firm up and the cheeses to set slightly. Use a sharp knife and wipe it clean between cuts. For the cleanest presentation, consider slightly underbaking the lasagna by 5 minutes – it will continue cooking as it rests.

A plate of lasagna with spinach and ricotta rests on a marble surface.

My Best Tips for Making Lasagna with Spinach and Ricotta

☞ Let It Rest: Allow the lasagna to sit for 10-15 minutes after removing it from the oven. This resting time helps the layers set, making it much easier to cut clean slices.

☞ Don’t Skimp on Sauce: Make sure each layer of noodles is completely covered with sauce. Oven-ready noodles need moisture to cook properly, so generous saucing is essential.

☞ Check With a Knife: Insert a knife into the center of the lasagna before removing the foil. If it slides through easily, your noodles are cooked. If there’s resistance, continue baking.

What to Serve With Lasagna with Spinach and Ricotta

Pair this spinach ricotta lasagna with a crisp Caesar salad or simple mixed greens with balsamic vinaigrette. Garlic bread or cheesy breadsticks are perfect for soaking up extra sauce. Roasted vegetables like zucchini, bell peppers, or broccoli add color and nutrition to your plate.

For a lighter side, try a caprese salad with fresh tomatoes, basil, and mozzarella drizzled with olive oil. A glass of Chianti or Pinot Noir complements the tomato sauce beautifully if you’re serving adults.

Storage & Reheating Tips

Room Temperature

Lasagna should not sit at room temperature for more than 2 hours. Let it cool for 15-20 minutes after baking, then refrigerate any leftovers promptly.

Refrigerator Storage

Store leftover lasagna in an airtight container or cover the baking dish tightly with plastic wrap or foil. It will keep for 3-4 days in the refrigerator.

Freezer Storage

Freeze individual portions wrapped in plastic wrap and foil for up to 3 months, or freeze the entire assembled (unbaked) lasagna for up to 2 months. Thaw overnight in the refrigerator before baking or reheating.

Reheating

Reheat refrigerated lasagna covered with foil at 350°F for 15-20 minutes or until heated through. Microwave individual portions for 2-3 minutes. For frozen lasagna, bake covered at 375°F for 60-75 minutes, then uncover and bake 5-10 minutes more.

Make Ahead

Assemble the lasagna completely, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the covered baking time if baking directly from the refrigerator.