Recipe

Spinach and Ricotta Lasagna

A vegetarian lasagna with sautéed spinach, lemon-zested ricotta, mozzarella, and marinara, plus tips to keep it thick, sliceable, and never watery.

By Matt Campbell

•

4.8

A single real photograph of a bubbling vegetarian spinach and ricotta lasagna in a white ceramic baking dish on a wooden table, with browned mozzarella on top and a spatula lifting one square slice

Jump to Recipe

This is my kind of lasagna: cozy, cheesy, and a little bright. We are loading it with sautéed spinach (not soggy spinach), a ricotta filling that gets a wake-up call from lemon zest, and enough mozzarella to make the edges crisp and the middle pull like it means it.

It is vegetarian, weeknight-friendly if you break it into steps, and also totally dinner-party safe. If you want to level up, I included an optional mushroom ragu variation that makes it feel like the deep, slow-cooked kind of lasagna, without the meat.

One more thing: watery spinach lasagna is real, and it is avoidable. I will show you exactly how to keep your layers thick, sliceable, and not swimming.

A single real photograph of chopped spinach sautéing with garlic in a black skillet, steam rising, with a wooden spoon stirring

Why It Works

Bright flavor without being “lemony”: lemon zest in the ricotta makes everything taste fresher and more balanced.
No watery layers: we sauté the spinach hard, then squeeze it dry and cool it so it does not leak into the cheese.
Great texture: saucy noodles, creamy ricotta, stretchy mozzarella, and those browned edges everyone fights over.
Flexible: use store-bought marinara for speed, or swap in the mushroom ragu variation for extra depth.

Pairs Well With

Storage Tips

How to Store It

Cool first: Let the lasagna rest at least 30 minutes (longer is fine). This helps it set, and it keeps steam from turning your storage container into a rainstorm.
Refrigerate: Store covered in the fridge for up to 4 days.
Freeze: Wrap portions tightly and freeze up to 3 months. For best texture, thaw overnight in the fridge before reheating.

Best Reheating

Oven (best): Cover with foil and bake at 350°F until hot, 20 to 30 minutes for a slab. Uncover for the last 5 minutes to re-crisp the top.
Microwave (fast): Add a splash of water or sauce to the plate, cover loosely, and heat in bursts. It keeps the noodles from drying out.

Common Questions

Watery Spinach Prevention

If you take nothing else from this page, take this: spinach needs to be cooked and squeezed. Here is the game plan.

Sauté to drive off moisture: Cook spinach until the pan is mostly dry and you hear a faint sizzle.
Cool, then squeeze: Put spinach in a clean towel (or multiple paper towels) and wring it out hard until no more liquid drips. Cooling first saves your hands and helps you squeeze more.
Use a target amount: After squeezing, you want about 1 to 1 1/2 cups packed spinach.
Do not add wet ricotta: If your ricotta looks watery, drain it in a fine-mesh strainer for 15 to 30 minutes.

Common Questions

Can I use frozen spinach?

Yes, and it is honestly convenient. Thaw completely, then squeeze it like you mean it, which in practical terms means until it stops dripping. For this recipe, you want about 10 ounces frozen spinach (one 10-ounce box), squeezed dry. As a reliability check, aim for 1 to 1 1/2 cups packed after squeezing.

Do I have to boil the noodles?

Not if you use no-boil noodles. If you use regular lasagna noodles, boil until just flexible, then cool on a sheet pan so they do not glue themselves together.

Any tips for no-boil noodles?

No-boil brands vary. If yours are very thick, you can stir a splash of water into the sauce, or add a few extra spoonfuls of sauce per layer. They are happiest when they are fully covered in sauce.

Can I assemble this ahead of time?

Yes. Assemble up to 24 hours ahead, cover, and refrigerate. Add 10 to 15 minutes of covered bake time if it is going into the oven cold.

Why add lemon zest to ricotta?

Ricotta and mozzarella are rich and mellow. Lemon zest adds aroma and a light, fresh finish without making the lasagna taste like citrus.

How do I know it is done?

The edges should be bubbling and the center should be hot. If you temp it, around 165°F in the center is a good sign, but the real key is the bubbling and the rest time so the slices hold.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Large skillet
Mixing bowl
Fine-mesh strainer (helpful for draining ricotta)
Microplane or fine grater (for lemon zest)
Foil
Chef’s knife and cutting board

I love a recipe that feels like a hug but still has some personality. The first time I tried lemon zest in a ricotta filling, it surprised me in the best way. Suddenly the whole pan tasted lighter, like you opened a window in a kitchen that had been simmering all day.

Now this is my go-to vegetarian lasagna for feeding people who think meatless equals sad. You pull out that first slice, the top is browned, the edges are crispy, and nobody misses anything.

Spinach and Ricotta Lasagna

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 50 minutes

Total Time 1 hour 15 minutes

Servings 8

Ingredients

For the Spinach and Ricotta Lasagna

1 tablespoon olive oil (plus more for the baking dish)
1 small yellow onion, finely chopped
4 garlic cloves, minced
10 ounces fresh spinach (or 10 ounces frozen spinach, thawed and squeezed dry)
1 1/2 teaspoons kosher salt, divided (plus more to taste)
1/2 teaspoon black pepper
15 ounces whole-milk ricotta
1 large egg
1/2 cup grated Parmesan, plus more for topping
1 tablespoon lemon zest (about 1 large lemon)
1/4 teaspoon crushed red pepper flakes (optional)
4 cups marinara sauce (about 32 ounces), divided
12 lasagna noodles (no-boil preferred)
4 cups shredded low-moisture mozzarella, divided
2 tablespoons chopped fresh basil or parsley (optional, for serving)

Optional Mushroom Ragu (Swap for Marinara)

1 tablespoon olive oil
1 pound cremini mushrooms, finely chopped
1 tablespoon tomato paste
1/2 cup dry red wine or vegetable broth
1 (28-ounce) can crushed tomatoes
1 teaspoon dried oregano
1/2 teaspoon kosher salt (plus more to taste)

Instructions

Prep

Heat the oven: Preheat to 375°F. Lightly oil a 9x13-inch baking dish.
Optional but helpful: If your ricotta looks wet, spoon it into a fine-mesh strainer set over a bowl while you cook the spinach.

Cook the spinach (and keep it dry)

Sauté aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and a pinch of salt. Cook 4 to 5 minutes until soft. Add garlic and cook 30 seconds.
Cook spinach hard: Add fresh spinach in handfuls, tossing as it wilts. Cook until the pan is mostly dry and the spinach is no longer releasing liquid, 3 to 5 minutes. Season with a pinch of salt and pepper.
Cool and squeeze: Transfer spinach to a bowl to cool a few minutes, then wrap in a clean kitchen towel (or sturdy paper towels) and squeeze until no more liquid drips. You are aiming for about 1 to 1 1/2 cups packed spinach after squeezing. Chop it up so it disperses nicely through the filling.

Make the ricotta filling

Mix: In a bowl, combine ricotta, egg, Parmesan, lemon zest, 1 teaspoon kosher salt, black pepper, and red pepper flakes (if using). Stir in the squeezed, chopped spinach.

Optional: Mushroom ragu

Brown mushrooms: Heat olive oil in a skillet over medium-high. Add mushrooms and cook until they release water and then start to brown, 8 to 10 minutes. Stir in tomato paste and cook 1 minute.
Simmer: Add wine (or broth) and reduce by half. Add crushed tomatoes, oregano, and salt. Simmer 10 to 15 minutes until thick. Taste and adjust salt. You want about 4 cups sauce total for the lasagna, so simmer until thick but still spoonable.

Assemble

Layer 1: Spread 1 cup marinara (or ragu) in the bottom of the dish.
Layer 2: Add a layer of noodles (about 3). Spoon on 1/3 of the ricotta mixture and spread gently. Sprinkle 1 cup mozzarella. Spoon on 3/4 cup sauce.
Layer 3: Add noodles, the next 1/3 ricotta, 1 cup mozzarella, and 3/4 cup sauce.
Layer 4: Add noodles, the last 1/3 ricotta, 1 cup mozzarella, and 3/4 cup sauce.
Top layer: Add the final noodles, then spread the remaining 3/4 cup sauce over the top so the noodles are fully covered. Finish with the remaining 1 cup mozzarella. Dust with a little extra Parmesan for extra bronzed corners.

Bake and rest

Cover and bake: Cover with foil (tent slightly so it does not stick to the cheese). Bake 30 minutes.
Uncover and brown: Remove foil and bake 15 to 20 minutes until bubbling and golden.
Rest: Let it rest 20 to 30 minutes before slicing. This is the difference between a clean square and a delicious landslide.
Serve: Sprinkle with basil or parsley and take the corner piece if you know what is good for you.

A single real photograph of a spatula lifting one square slice of spinach and ricotta lasagna from a baking dish, showing distinct layers of noodles, cheese, and spinach

Nutrition information is estimated.

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