Homemade Vegetarian Lasagna with Spinach Ricotta
User Reviews
5
Homemade Vegetarian Lasagna with Spinach Ricotta
Description
The Homemade Vegetarian Lasagna with Spinach Ricotta uses lasagna noodles layered with a spinach ricotta filling and tomato sauce in an 8x8 or 9x9 inch baking dish. The filling incorporates sautéed shallots, garlic, and spinach combined with ricotta, Parmesan, mozzarella, egg, and nutmeg. The noodles can be fresh homemade pasta sheets or no-boil noodles, each prepared accordingly. Baking at 3756F creates a hearty dish with creamy, cheesy layers contrasted by the brightness of tomato sauce and the gentle earthiness from spinach and shallot.
The technique of sautéing the shallots and garlic before adding spinach softens the vegetables and builds flavor without overpowering the mild ricotta mix. The added nutmeg lends a subtle warmth. The lasagna is baked until the cheese melts and the sauce bubbles, producing a comforting texture with tender pasta and creamy cheese. Optionally, adding more layers can increase the pasta presence in the dish.
This lasagna serves well as a standalone vegetarian entrée, suitable for a family meal or casual dinner. It pairs nicely with simple green salads or garlic bread to complete the meal. The tomato sauce within keeps it moist and flavorful throughout servings.
The recipe allows for make-ahead by assembling and refrigerating the lasagna up to one day in advance. Bring it to room temperature before baking to avoid dish cracking. Frozen spinach must be thoroughly drained to prevent excess moisture in the filling. For dietary needs, gluten-free no-boil pasta sheets may be substituted. Cheese labeled vegetarian can be used if desired.
Ingredients
Pasta Options:
- 9 ounces lasagna noodles no-boil
- 1 batch fresh pasta dough
Filling & Assembly
- ½ Tablespoon butter or olive oil, unsalted
- 2-3 Tablespoons shallot finely chopped (1 medium bulb)
- 4 cloves garlic minced
- Pinch red pepper flakes
- 8 ounces spinach roughly chopped, fresh leaves
- 15 ounces ricotta cheese whole milk
- ¾ cup Parmesan Cheese divided, shredded
- 1 ½ cups mozzarella cheese divided, shredded
- ½ teaspoon salt fine sea salt
- black pepper to taste, freshly ground
- Pinch ground nutmeg
- 1 egg slightly beaten
- 2 ¼ cups tomato sauce or jarred marinara; more as desired
Instructions
- Optional: Homemade Pasta: If using homemade pasta, roll out pasta sheets on the thinnest, or second to thinnest, setting, cutting them to fit the size of your pan. Bring a large stockpot full of salted water to a boil; par-cook the noodles for approximately 30 seconds, until they float. Transfer directly to an ice bath, remove, then set them to dry on a tea towel or paper towels. Let them rest until ready to assemble the lasagna. If using refrigerated pasta sheets or no-boil (oven-ready) dried lasagna noodles, use as directed - generally there is no need to prep them!
- Preheat oven to 375°F. Grease an 8x8 or 9x9 baking dish (glass or ceramic) with softened butter or cooking spray. Set aside.
- Spinach Mixture: In a large skillet, melt butter over medium-high heat. Add chopped shallot and let cook for 2-3 minutes. Add garlic and continue to cook for 1-2 minutes. Season with red pepper flakes, salt, and pepper to taste. Add chopped spinach to skillet, stir to coat, and remove from heat as spinach wilts. Transfer to a fine-mesh strainer and press to release all liquid from the spinach. Set aside to drain and cool.
- Ricotta Filling: Meanwhile, in a medium bowl stir together ricotta, ½ cup parmesan cheese, ¾ cup mozzarella cheese, fine sea salt, black pepper, nutmeg. Taste test to check for salt and spice levels, then stir in the egg. Once the spinach has drained and cooled, stir it into the ricotta mixture.
- Assembly: Spread ¼ cup of tomato sauce across the bottom of the prepared baking dish. Place the first layer of lasagna sheets on the sauce and top with approximately ⅓ of the ricotta mixture (for a three-layer lasagna). Then sprinkle on an additional ¼ cup shredded mozzarella and ½ cup tomato sauce.
- Continue with two more full layers: pasta, ricotta, mozzarella, and sauce. Once the three layers of ricotta are set, top with a final layer of pasta and tomato sauce. Sprinkle the remaining mozzarella cheese (~1/3 cup) and remaining parmesan (~1/4 cup) on top.
- Bake: Cover the pan with foil and bake for 25 minutes. Remove foil and continue baking for 20-30 additional minutes, until golden brown and bubbly around the edges. Let sit for 10-15 minutes, then cut slices and serve. Garnish with additional parmesan cheese and fresh basil as desired.
Notes
- When using frozen spinach, thaw completely and squeeze out all moisture to avoid excess water in the filling.
- If making homemade pasta, allow additional preparation and resting time before assembly.
- You can assemble four layers of pasta for a more layered lasagna.
- The lasagna can be prepared ahead and refrigerated for up to one day. Allow it to come to room temperature before baking to prevent the dish from cracking.
- Consider using gluten-free no-boil lasagna noodles if needed.
- To maintain vegetarian status, look for cheese specifically labeled vegetarian.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 11g | 4% |
| Protein | 22g | 44% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 1152mg | 48% |
| Potassium | 652mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 4614IU | 92% |
| Vitamin C | 18mg | 20% |
| Calcium | 495mg | 50% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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