Easy Spinach and Ricotta Lasagna (Printable Format)

A delicious vegetarian lasagna loaded with creamy ricotta, sautéed spinach, and melted cheese. Simple to prepare and perfect for weeknight dinners or meal prep.

# What You'll Gather:

01 - 12 lasagna noodles, oven-ready or boiled
02 - 2 cups ricotta cheese
03 - 2 cups fresh spinach, sautéed and drained (or 1 cup frozen spinach, thawed and squeezed dry)
04 - 2 cups mozzarella cheese, shredded
05 - ½ cup Parmesan cheese, grated
06 - 3 cups marinara sauce
07 - 2 large eggs
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1 teaspoon Italian seasoning
11 - ½ teaspoon salt
12 - ¼ teaspoon pepper

→ Optional Add-Ons

13 - ½ pound ground beef, turkey, or chicken (cooked)
14 - 1 cup sautéed mushrooms or zucchini

# Step-by-Step Instructions:

01 - If you're using fresh spinach, throw it in a hot pan and sauté until it wilts down. Drain off any liquid and give it a rough chop. Using frozen? Make sure it's completely thawed, then squeeze the life out of it to get rid of all that extra water.
02 - Grab a big bowl and mix together the ricotta, eggs, Parmesan, and all your seasonings - garlic powder, onion powder, Italian herbs, salt and pepper. Once that's well combined, fold in your prepared spinach until everything's evenly mixed.
03 - Spread a thin layer of marinara sauce on the bottom of your baking dish - this prevents the noodles from sticking. Lay down your first layer of lasagna noodles, slightly overlapping them.
04 - Spread a generous layer of your ricotta-spinach mixture over the noodles. Top with a sprinkle of mozzarella, then a layer of marinara sauce. Repeat the whole process - noodles, ricotta mix, mozzarella, sauce - until you've used everything up.
05 - For your final layer, place noodles on top, cover with the last of your sauce, and sprinkle generously with mozzarella and a dusting of Parmesan cheese for that perfect golden top.
06 - Cover your dish with foil (spray the underside with cooking spray if you're worried about cheese sticking) and bake at 375°F for 25 minutes. Then remove the foil and bake another 15-20 minutes until the cheese is melted, bubbly and starting to brown in spots.
07 - This is the hardest part! Let your lasagna rest for about 10 minutes before cutting into it. This helps it set up so you get nice, clean slices instead of a sloppy mess.

# Important Tips:

01 - For a make-ahead option, assemble the lasagna, cover tightly with plastic wrap and foil, and refrigerate for up to 24 hours before baking.
02 - This lasagna freezes beautifully! Cool completely, cut into portions, and freeze in airtight containers for up to 3 months.
03 - You can use jarred marinara sauce or make your own from scratch for even more flavor.

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