Classic Spinach & Ricotta Lasagna

Prep Time: 25 mins | Cook Time: 50 mins | Servings: 8 slices

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Ingredients

• Pasta: 12 lasagna sheets (boiled al dente or oven-ready sheets)
• Sauce: 3 cups marinara sauce or tomato passata
• Spinach Filling:
  • 300g fresh spinach (chopped) or frozen spinach (thawed & squeezed dry)
  • 400g ricotta cheese (or rich homemade paneer blended with a splash of milk)
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan or process cheese
  • 1 egg (optional, for binding)
  • 2 cloves garlic (minced)
  • 1 tsp Italian seasoning, salt, and black pepper to taste
• Topping: 1.5 cups shredded mozzarella cheese

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Step-by-Step Instructions

1. Prep the Spinach: Heat 1 tbsp olive oil in a pan over medium heat. Sauté garlic for 30 seconds, then add the spinach. Cook until wilted and excess moisture evaporates. Remove from heat and cool. If using frozen spinach, squeeze out all excess liquid.
2. Make the Cheese Mix: In a large bowl, combine the cooked spinach, ricotta, ½ cup mozzarella, Parmesan, Italian herbs, salt, pepper, and egg. Mix until creamy.
3. Layer the Lasagna:
   • Base: Spread 1 cup of marinara sauce across the bottom of a 9×13-inch baking dish.
   • Layer 1: Lay 3-4 lasagna sheets over the sauce. Spread half of the spinach-ricotta mix evenly on top, followed by 1 cup of marinara sauce.
   • Layer 2: Add another layer of noodles, the remaining spinach mix, and another cup of sauce.
   • Top: Finish with the final layer of noodles, remaining marinara, and generously cover with 1.5 cups of mozzarella.
4. Bake:Cover the dish with foil (tented so it doesn’t touch the cheese) and bake in a preheated oven at 190°C (375°F) for 30 minutes.Remove foil and bake uncovered for an additional 15 minutes until the cheese is bubbly and golden.
5. Rest & Serve: Let the lasagna rest for 15 minutes before slicing to allow the layers to set neatly.

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Frequently Asked Questions (FAQ)

Q: Why did my lasagna turn out watery?

A: Spinach retains a lot of water. Ensure you squeeze out all excess liquid from cooked or thawed spinach before mixing it into the ricotta.

Q: Can I make this ahead of time?

A: Yes! Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking. Add 10–15 extra minutes to the baking time if baking directly from the fridge.

Q: What can I use instead of Ricotta?

A: Fresh, soft paneer (cottage cheese) mashed with a tablespoon of cream or thick Greek yogurt makes an excellent substitute.

Q: Can I freeze baked spinach lasagna?

A: Absolutely. Let it cool completely, wrap tightly in aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.