Spinach and Ricotta Lasagna

Name: Spinach and Ricotta Lasagna
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 9 servings
Cuisine: Italian
Ingredients: 9 noodles (about 9 oz) (255 g) dry lasagna noodles (regular, not no-boil); 1 tbsp (15 g) kosher salt, for the noodle water; 3½ cups (840 ml) marinara or tomato pasta sauce, cool or room temperature (straight from the fridge is fine), store-bought or homemade; 12 oz (about 3 cups) (340 g) low-moisture whole-milk mozzarella, coarsely shredded; 1½ tbsp (1 tbsp for the skillet, ½ tbsp for the foil) (22 ml) extra-virgin olive oil; 3 cloves (10 g) garlic cloves, minced; 20 oz (two 10-oz packages) (567 g) frozen chopped spinach, fully thawed, then squeezed very dry by handfuls (about 1½ cups packed after squeezing); 24 oz (3 cups) (680 g) whole-milk ricotta, cold from the fridge, drained of any liquid on top; 2 eggs (100 g) large eggs, cold from the fridge, lightly beaten; ¾ cup (60 g) Parmesan cheese, finely grated; ¼ tsp (½ g) ground nutmeg; 1 tsp (3 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 10 leaves (5 g) fresh basil leaves, torn (optional)

From the MyKitchenBank Kitchen

Three layers of boiled lasagna noodles, a garlicky spinach-ricotta filling bound with egg and Parmesan, bright tomato sauce and melted mozzarella. The filling stays creamy and sliceable, so squares hold their shape on the plate.

Prep: 30 min
Cook: 1 hr 5 min
Wait: 25 min
Total: 2 hr
Makes: 1 lasagna (9 generous squares)

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Ingredients

9 servings

For the lasagna
9 noodles (about 9 oz) (255 g) dry lasagna noodles (regular, not no-boil)
1 tbsp (15 g) kosher salt, for the noodle water
3½ cups (840 ml) marinara or tomato pasta sauce, cool or room temperature (straight from the fridge is fine), store-bought or homemade
12 oz (about 3 cups) (340 g) low-moisture whole-milk mozzarella, coarsely shredded
For the filling
1½ tbsp (1 tbsp for the skillet, ½ tbsp for the foil) (22 ml) extra-virgin olive oil
3 cloves (10 g) garlic cloves, minced
20 oz (two 10-oz packages) (567 g) frozen chopped spinach, fully thawed, then squeezed very dry by handfuls (about 1½ cups packed after squeezing)
24 oz (3 cups) (680 g) whole-milk ricotta, cold from the fridge, drained of any liquid on top
2 eggs (100 g) large eggs, cold from the fridge, lightly beaten
¾ cup (60 g) Parmesan cheese, finely grated
¼ tsp (0.5 g) ground nutmeg
1 tsp (3 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
For serving
10 leaves (5 g) fresh basil leaves, torn (optional)

Equipment (9)

9×13-inch (23×33 cm) baking dish, at least 2 inches (5 cm) deep
Large pot (at least 6 qt / 6 L)
Large skillet (10–12 inch / 25–30 cm)
Large mixing bowl
Colander
Aluminum foil
Rimmed baking sheet (to catch drips)
Clean kitchen towel or fine-mesh sieve for squeezing spinach
Instant-read thermometer

Steps

Before you start

Thaw the frozen spinach completely (overnight in the fridge, or about 5 minutes in the microwave) so you can squeeze it dry.
Keep the ricotta and eggs in the fridge until you mix the filling. Don't leave the egg and dairy mixture out for more than 30 minutes in total, including assembly time.
Shred the mozzarella from a block yourself if you can. It melts better than pre-shredded cheese, which is coated to prevent clumping.
Plan on about 2 hours from start to table, including a 5-minute spinach cooling time and a 20-minute rest before cutting.
Bake until the center reads 165°F (74°C) on an instant-read thermometer. Go by the thermometer, not just the clock.

1
Heat oven, start waterOven 375°F / 190°C
- Position a rack in the center of the oven and preheat to 375°F (190°C).
- Fill a large pot with about 4 quarts (4 L) of water, add the 1 tbsp kosher salt, cover, and bring to a full rolling boil over high heat.
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Ready when: Water is boiling vigorously with large bubbles
2
Boil the noodles
- Add the 9 lasagna noodles one at a time, stirring right away so they don't stick.
- Boil for 1 minute less than the package directions (usually 8–10 minutes), stirring occasionally.
- Drain, rinse briefly under cool water, and lay the noodles flat in a single layer on a rimmed baking sheet or clean towels.
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Ready when: Noodles bend easily but still have a firm bite in the center; they finish cooking in the oven
Tip: Don't overcook them. Soft noodles turn mushy and tear when layered.
3
Sauté garlic and spinach
- Heat 1 tbsp of the olive oil in a large skillet over medium heat.
- Add the garlic and cook, stirring, for 30 seconds until fragrant but not browned.
- Add the squeezed spinach, breaking it up with a spoon, and cook for 2 minutes to steam off remaining moisture.
- Scrape into a large mixing bowl and let cool for at least 5 minutes, until it feels barely warm or cool when you touch it.
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Ready when: Garlic smells fragrant, the spinach looks dry with no liquid pooling in the pan, and the spinach is no longer hot to the touch
Tip: Squeeze the thawed spinach in a clean towel until almost no water drips out. Wet spinach makes a watery lasagna.
4
Mix the filling
- To the cooled spinach add the cold ricotta, beaten eggs, Parmesan, nutmeg, 1 tsp kosher salt, and the pepper.
- Stir with a spatula until evenly combined and no streaks of egg remain.
- Divide mentally into thirds (about 1⅓ cups each).
- Go straight on to assembling the lasagna.
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Ready when: Filling is uniformly green-flecked and thick enough to hold a spoon-shaped mound
Tip: Don't taste the raw filling because it contains raw egg. The seasoning is balanced for the finished lasagna, since the sauce and mozzarella add more salt. If you want to check it, microwave 1 tsp of filling for 20–30 seconds until firm and hot, then taste.
5
Build the base layer
- Spread ¾ cup (180 ml) of the tomato sauce over the bottom of an ungreased 9×13-inch (23×33 cm) baking dish.
- Arrange 3 noodles side by side lengthwise, slightly overlapping their edges.
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Ready when: The bottom of the dish is fully coated and noodles cover the sauce edge to edge
Tip: The sauce layer on the bottom keeps the noodles from sticking and drying out.
6
Add first filling layer
- Dollop one-third of the ricotta filling over the noodles and spread gently to the edges with an offset spatula or the back of a spoon.
- Sprinkle with ½ cup (about 57 g) of the mozzarella, then spoon ¾ cup (180 ml) tomato sauce over the top.
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Ready when: Filling is an even layer about ½ inch (1.25 cm) thick
Tip: Use the back of a spoon dipped in water if the filling drags the noodles around.
7
Add second layer
- Top with 3 more noodles, then spread another third of the filling over them.
- Sprinkle with ½ cup (about 57 g) mozzarella and cover with ¾ cup (180 ml) tomato sauce.
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Ready when: Second layer is level with sauce reaching the corners
8
Finish and cover
- Lay the final 3 noodles on top, then spread on the remaining filling.
- Cover with the remaining 1¼ cups (300 ml) tomato sauce, making sure every noodle is covered.
- Scatter the remaining 2 cups (about 225 g) mozzarella over the top.
- Brush one side of a large sheet of foil with the remaining ½ tbsp olive oil, then tent it over the dish, oiled side down, without pressing on the cheese.
- Set the dish on a rimmed baking sheet.
- If you aren't baking right away, see the make-ahead note and refrigerate it promptly.
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Ready when: No noodle is exposed; sauce and cheese cover the whole top
Tip: Exposed noodle edges turn hard and crisp, so tuck sauce over them.
9
Bake coveredOven 375°F / 190°C
- Bake on the center rack at 375°F (190°C) for 40 minutes, covered with the foil, until the sauce is bubbling around the edges.
- Carefully lift a corner of the foil away from your face and insert an instant-read thermometer into the center.
- If it reads below 140°F (60°C), re-cover and bake 10 minutes more before uncovering.
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Ready when: Sauce bubbles at the edges of the dish and the center is hot (at least 140°F / 60°C)
Tip: A lasagna baked straight from a cold fridge takes longer, so use the thermometer rather than the clock.
10
Uncover and brownOven 375°F / 190°C
- Remove the foil carefully, away from your face to avoid steam.
- Bake for 15 minutes more at 375°F (190°C) until the cheese is melted and spotty golden brown.
- Insert the thermometer into the center.
- If it reads under 165°F (74°C), bake 5 minutes more and check again, repeating as needed.
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Ready when: Cheese is bubbling with golden-brown spots and the center reads at least 165°F (74°C)
Tip: If the top isn't browned and the center is at 165°F (74°C), broil for 1–2 minutes, watching constantly.
11
Rest, then serve
- Let the lasagna rest on a wire rack for 20 minutes so the layers set.
- Cut into 9 squares with a sharp knife, lift out with a spatula, and scatter with torn basil if using.
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Ready when: Sauce has stopped bubbling and the surface looks set rather than liquid
Tip: Cutting too early makes the layers slide apart.

Good to know

Tips

Squeeze the spinach until it's truly dry. It is the single biggest factor in avoiding a watery lasagna.
Always confirm doneness with a thermometer in the center: 165°F (74°C), especially if the lasagna went into the oven cold.
Set the baking dish on a rimmed baking sheet to catch any bubbling sauce.
Use a sharp, thin knife and wipe it between cuts for neat squares.

Make ahead

Assemble the lasagna through step 8 with the filling made right before assembly, then cool-chill it promptly: cover tightly with plastic wrap and refrigerate within 30 minutes of mixing the filling, for up to 24 hours. Don't leave it out at room temperature. When ready to bake, replace the plastic with oiled foil and bake at 375°F (190°C) straight from the fridge. Expect the covered bake to take 55–65 minutes (instead of 40), then uncover and bake 15–20 minutes more. Check the center with a thermometer once before uncovering (it should be hot, at least 140°F / 60°C) and again at the end. Keep baking until it reads 165°F (74°C). You can also boil the noodles a day ahead and store them tossed with a little olive oil in a zip-top bag in the fridge.

Storage & reheating

Refrigerate leftovers within 2 hours of baking, covered, for up to 4 days. Freeze individual squares, wrapped well, for up to 3 months and thaw overnight in the fridge. Reheat portions covered with foil at 350°F (175°C) for 20–25 minutes, or microwave a single square for 2–3 minutes, until steaming hot and 165°F (74°C) in the center. Do not leave at room temperature longer than 2 hours.

Substitutions

frozen chopped spinach → Fresh spinach, 1½ lb (680 g). Wilt in batches in the skillet, cool, then squeeze very dry and chop before mixing.
whole-milk ricotta → Cottage cheese, 24 oz (680 g), drained and pulsed in a food processor. Texture is slightly looser and tangier; drain well in a sieve for 15 minutes in the fridge first.
dry lasagna noodles (regular, not no-boil) → No-boil lasagna noodles. Skip boiling; use about 9 sheets and add ½ cup (120 ml) extra sauce or water, and make sure each sheet is fully covered.
Parmesan cheese → Pecorino Romano. Saltier and sharper, so reduce the filling salt to ½ tsp.