Name: Vegetarian Spinach Ricotta Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Cuisine: Italian cuisine
Ingredients: 12 pcs lasagna noodles (no-boil or regular, cooked al dente); 2 cup ricotta cheese (whole milk); 10 oz spinach (frozen, thawed and squeezed dry, or fresh); 4 cup marinara sauce (store-bought or homemade); 3 cup mozzarella cheese (shredded); 0.5 cup parmesan cheese (grated); 1 pcs egg (large); 2 pcs garlic (cloves, minced); 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp fresh parsley (chopped)

A bubbling, golden-brown vegetarian lasagna is generously topped with fresh parsley and basil leaves, waiting to be sliced.

Prep: 30 min • Cook: 45 min. A delightful vegetarian take on classic lasagna, featuring creamy ricotta, tender spinach, and a rich marinara sauce layered with pasta and cheese, offering a comforting and flavorful meatless main course perfect for family dinners or entertaining guests.

Preparation time: 30 min
Cooking time: 45 min
Total time: 1 hr 15 min
Servings: 8

Instructions

Preparation

1Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2If using fresh spinach, sauté until wilted, then cool and squeeze out excess water. If using frozen, thaw and thoroughly squeeze out all excess water.
3In a large bowl, combine ricotta cheese, spinach, egg, minced garlic, parmesan cheese, chopped parsley, salt, and black pepper. Mix well until all ingredients are evenly distributed.

Assembly

1Spread about 1 cup of marinara sauce on the bottom of the prepared baking dish.
2Arrange a single layer of lasagna noodles over the sauce, breaking them if necessary to fit.
3Evenly spread half of the ricotta-spinach mixture over the noodles. Top with about 1 cup of shredded mozzarella cheese.
4Spoon another cup of marinara sauce over the mozzarella.
5Repeat with another layer of noodles, the remaining ricotta-spinach mixture, 1 cup of mozzarella, and another cup of marinara sauce.
6Place a final layer of noodles, the remaining marinara sauce, and the last cup of mozzarella cheese on top.

Baking

1Cover the baking dish tightly with aluminum foil.
2Bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and lightly golden brown.
3Let the lasagna rest for 10-15 minutes before slicing and serving. This helps the layers set and prevents it from falling apart.

Instructions

Preparation

1Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2If using fresh spinach, sauté until wilted, then cool and squeeze out excess water. If using frozen, thaw and thoroughly squeeze out all excess water.
3In a large bowl, combine ricotta cheese, spinach, egg, minced garlic, parmesan cheese, chopped parsley, salt, and black pepper. Mix well until all ingredients are evenly distributed.

Assembly

1Spread about 1 cup of marinara sauce on the bottom of the prepared baking dish.
2Arrange a single layer of lasagna noodles over the sauce, breaking them if necessary to fit.
3Evenly spread half of the ricotta-spinach mixture over the noodles. Top with about 1 cup of shredded mozzarella cheese.
4Spoon another cup of marinara sauce over the mozzarella.
5Repeat with another layer of noodles, the remaining ricotta-spinach mixture, 1 cup of mozzarella, and another cup of marinara sauce.
6Place a final layer of noodles, the remaining marinara sauce, and the last cup of mozzarella cheese on top.

Baking

1Cover the baking dish tightly with aluminum foil.
2Bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and lightly golden brown.
3Let the lasagna rest for 10-15 minutes before slicing and serving. This helps the layers set and prevents it from falling apart.

Nutrition Information

Calories: 450 kcal
Protein: 25 g
Fat: 22 g
Carbs: 40 g

Nutrient	Per serving
Calories	450 kcal
Protein	25 g
Fat	22 g
Carbs	40 g

Tips

Ensure spinach is very dry to prevent a watery lasagna.
If the top is browning too quickly, loosely tent with foil to prevent burning while the inside cooks
Allowing the lasagna to rest is crucial for neat slices; patience pays off for perfect presentation.