Creamy Spinach Ricotta Lasagna Delight

$- 9 lasagna noodles - 2 cups ricotta cheese - 1 cup grated Parmesan cheese (divided) - 2 cups shredded mozzarella cheese - 2 cups fresh spinach, finely chopped - 1 large egg - 2 cups marinara sauce - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and black pepper to taste - Fresh basil leaves for garnish To make ricotta lasagna, you need simple and fresh ingredients. Start with lasagna noodles. They form the base of your dish. You will need 9 noodles for a perfect layer. Next, grab 2 cups of creamy ricotta cheese. This cheese brings a rich texture and flavor. It pairs well with the other cheeses. Parmesan cheese is also important. Use 1 cup, but save half for later. This cheese adds a sharp taste to the layers. You will also need 2 cups of shredded mozzarella cheese. This cheese melts nicely and makes the lasagna gooey and delicious. Don’t forget fresh spinach! You need 2 cups, finely chopped. Spinach adds color and nutrients. A large egg helps bind the ricotta mixture together. For the sauce, use 2 cups of marinara sauce. This adds moisture and flavor to the dish. Season with 1 teaspoon of dried oregano and garlic powder for extra taste. Finally, add salt and black pepper to your liking. Fresh basil leaves make a great garnish. They add a touch of freshness when serving. With these ingredients, you will create a delicious ricotta lasagna that your family will love. {{ingredient_image_2}} Preheating is key. It helps cook the lasagna evenly. Set your oven to 375°F (190°C). This temp is perfect for our dish. Start by boiling salted water in a large pot. Once it boils, add the lasagna noodles. Cook them for about 8-10 minutes. You want them al dente, firm but not hard. After cooking, drain the noodles. Lay them flat on a clean kitchen towel or non-stick foil. This step keeps them from sticking together. In a large bowl, mix the ricotta cheese with 1/2 cup of grated Parmesan cheese. Add in the chopped spinach, one large egg, oregano, garlic powder, and a pinch of salt and black pepper. Stir well until the mixture is smooth. This creamy texture makes it easy to spread in the lasagna. Grab a 9x13 inch baking dish. Start by spreading a thin layer of marinara sauce at the bottom. Place three lasagna noodles evenly over the sauce. Next, spoon 1/3 of the ricotta mixture over the noodles. Add 1/3 of the shredded mozzarella cheese on top. Drizzle more marinara sauce over everything. Repeat this layering two more times. End with three noodles on top, a final layer of marinara sauce, and the rest of the shredded mozzarella cheese. Sprinkle the remaining 1/2 cup of grated Parmesan cheese over the top. Cover the dish tightly with aluminum foil. Lightly spray the foil to prevent sticking. Bake in the preheated oven for 25 minutes. After 25 minutes, take off the foil. Let the lasagna bake uncovered for another 15-20 minutes. Watch for the cheese to bubble and turn golden brown. This adds a nice texture and flavor. Once it’s golden and bubbly, take it out of the oven. Let it rest for about 10 minutes. This resting time helps the lasagna set for easier slicing. Garnish each slice with fresh basil leaves for a bright touch. Enjoy your creamy spinach ricotta lasagna warm! - Overcooking the noodles: This can make your lasagna mushy. Cook them just until al dente, so they hold their shape. - Skipping the resting time: After baking, let the lasagna sit for 10 minutes. This makes slicing easier and helps the layers set. - Suggested additional spices: Add red pepper flakes for heat or fresh herbs like parsley for brightness. - Alternative cheeses for richness: Try adding goat cheese or ricotta with herbs to elevate the flavor profile. - Pairing ideas: Serve your lasagna with a fresh green salad for balance. Garlic bread adds a crunchy side. - Presentation tips: Cut neat squares and place them on warm plates. Garnish with fresh basil for a pop of color. Pro Tips Use Fresh Spinach: For the best flavor and texture, opt for fresh spinach instead of frozen. It will add a vibrant taste to your lasagna. Layering Technique: Ensure even cooking by distributing ingredients evenly across the layers. This will help avoid dry spots in your finished dish. Let It Rest: Allow the lasagna to rest for at least 10 minutes before slicing. This waiting period helps the layers set, making it easier to serve. Customize Your Cheese: Feel free to mix up the types of cheese used in your lasagna. Adding a blend of cheeses like fontina or gouda can enhance the creaminess. {{image_4}} You can make ricotta lasagna even better with fresh veggies. Try adding mushrooms, zucchini, or bell peppers. These vegetables add color and flavor. You can also use seasonal produce. Fresh tomatoes or roasted eggplant can enhance the taste. Just chop them small and mix them in with the ricotta. If you love meat, ground beef or turkey is a great choice. Brown the meat in a pan before adding it to your layers. Mix the cooked meat with the marinara sauce. This adds a hearty touch to your lasagna. You can also use sausage for a spicy kick. Just remember to drain any excess fat. For a plant-based version, look for dairy-free ricotta. Many brands make tasty options from almonds or cashews. You can also use vegan cheese. It melts well and tastes great. Just swap the cheeses in the recipe for your favorites. You can still enjoy a creamy, delicious lasagna without dairy! To keep your ricotta lasagna fresh, store leftovers in the fridge. First, let the lasagna cool completely. This helps prevent moisture build-up. Then, cut it into portions. Use airtight containers or wrap them in plastic wrap. Avoid using metal containers, as they can react with the sauce. You can freeze lasagna before or after baking. If freezing before baking, wrap it well in plastic wrap and aluminum foil. This keeps the flavor intact. To freeze after baking, let it cool completely. Then, cut it into portions. Wrap each piece tightly and place them in freezer bags. When ready to eat, thaw overnight in the fridge. Reheat in the oven at 375°F until hot, about 30 minutes. Lasagna lasts about 3-5 days in the fridge. If you freeze it, it can last up to 3 months. Always check for signs of spoilage. Look for changes in color or a sour smell. If you see mold, throw it away. Trust your senses; if it doesn’t seem right, don’t eat it. Yes, you can use no-boil lasagna noodles. They save time and effort. Here are some pros and cons: - Pros: - No need to boil. Just layer them directly in the dish. - They absorb sauce well, which helps with flavor. - Cons: - They may need more sauce than regular noodles. - Can become mushy if not enough liquid is used. To reheat lasagna, you can use these methods: - Oven: Preheat to 350°F (175°C). Cover with foil and heat for 25 minutes. This keeps it moist. - Microwave: Place a slice on a microwave-safe plate. Heat for 1-2 minutes. Add a splash of water to keep it from drying out. Homemade ricotta lasagna lasts about 3 to 5 days in the fridge. Store it in an airtight container. Make sure it cools down before sealing. Yes, you can prepare ricotta lasagna ahead of time. Here are some tips: - Assemble the lasagna, but do not bake it yet. Cover it tightly. - Store it in the fridge for up to 2 days. - When ready to bake, add an extra 10-15 minutes to the baking time. Lasagna is a delicious dish made with simple steps. We covered ingredients, cooking techniques, and storage tips. Remember to avoid overcooking noodles and let your lasagna rest. You can customize it with meat or veggies, creating endless flavors. Store leftovers properly to enjoy later. With these insights, you're ready to make your own tasty lasagna. Don't hesitate to experiment and find your favorite variations!$

Creamy Spinach Ricotta Lasagna Delight

A delicious lasagna layered with creamy ricotta, fresh spinach, and mozzarella cheese.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Course Main Course

Cuisine Italian

Servings 6

Calories 350 kcal

Ingredients

9 noodles lasagna noodles
2 cups ricotta cheese
1 cup grated Parmesan cheese (divided)
2 cups shredded mozzarella cheese
2 cups fresh spinach, finely chopped
1 large egg
2 cups marinara sauce
1 teaspoon dried oregano
1 teaspoon garlic powder
to taste salt and black pepper
for garnish fresh basil leaves

Instructions

Preheat your oven to 375°F (190°C).
In a large pot, bring salted water to a boil. Add the lasagna noodles and cook according to package instructions. Drain and lay flat on a clean towel.
In a mixing bowl, combine ricotta cheese, 1/2 cup of grated Parmesan cheese, chopped spinach, egg, oregano, garlic powder, and a pinch of salt and pepper. Stir until smooth.
In a 9x13 inch baking dish, spread a thin layer of marinara sauce. Arrange 3 lasagna noodles over the sauce. Spoon 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the mozzarella cheese and another drizzle of marinara sauce. Repeat this layering process two more times, finishing with noodles on top, marinara sauce, and remaining mozzarella cheese.
Sprinkle the remaining 1/2 cup of grated Parmesan cheese over the top. Cover with aluminum foil (spray the underside with cooking spray to prevent sticking) and bake for 25 minutes.
Remove the foil and bake uncovered for an additional 15-20 minutes until the cheese is bubbly and golden brown.
Let the lasagna rest for about 10 minutes before slicing. Garnish with fresh basil leaves and serve warm.

Notes

Let the lasagna rest before slicing for easier serving.

Keyword cheese, lasagna, ricotta, spinach, vegetarian