Spinach Lasagna with Ricotta and Feta
This Spinach Lasagna is made with layers of pasta, a ricotta and feta cheese filling, wilted spinach, and marinara sauce, baked until bubbly and golden on top. The feta adds a tangy edge that a plain ricotta filling doesn’t have, which keeps this from tasting like every other vegetarian lasagna.
I make this for meatless Monday dinners or when I’m hosting and want a vegetarian option that doesn’t feel like an afterthought. It also reheats well, so it’s a good one to make ahead. I like serving this next to Sheet Pan Gnocchi with Tomatoes and Red Onion or Old Fashioned Baked Spaghetti and Beef Pie for a bigger pasta night spread.
If you like cheesy, baked pasta dishes like this one, these are worth trying too:
- Sheet Pan Gnocchi with Tomatoes and Red Onion
- Old Fashioned Baked Spaghetti and Beef Pie
- Homemade Hamburger Macaroni and Cheese
- 15 High-Protein Low Carb Casseroles for Busy Weeknight Dinner
Ingredients You’ll Need
Wilting the spinach and pressing out the water before mixing it into the ricotta keeps the filling from turning the noodles soggy. A mix of ricotta and feta gives you the classic creamy texture with a little more tang than ricotta alone.
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Ingredients
9 lasagna noodles
1 tbsp olive oil
6 cups fresh spinach
2 cups ricotta cheese
1 cup crumbled feta cheese
1 large egg
1/2 tsp garlic powder
3 cups marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Salt and pepper, to taste
Directions
- Cook the lasagna noodles according to the package instructions until al dente.
Drain and lay them flat on a lightly oiled sheet of parchment paper so they don’t stick together while you prep everything else.
Preheat your oven to 375°F. - Heat the olive oil in a skillet over medium heat and add the spinach, cooking until wilted, about 2 to 3 minutes.
Transfer the wilted spinach to a colander and press firmly to remove excess water.
Let it cool slightly, then roughly chop it. - In a large bowl, combine the ricotta, feta, egg, garlic powder, salt, and pepper.
Fold in the chopped spinach until evenly distributed.
The mixture should be thick and hold its shape when scooped with a spoon. - Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish.
Layer 3 noodles over the sauce, followed by a third of the ricotta filling, a third of the remaining marinara, and a sprinkle of mozzarella.
Repeat the layers two more times, finishing with a final layer of noodles, sauce, and the remaining mozzarella and parmesan. - Cover the dish tightly with foil.
Bake for 30 minutes covered, then remove the foil and bake for another 15 to 20 minutes, until bubbly and golden on top.
This one takes a bit of patience, just so you know, since the layers need the full time to heat through and set. - Let the lasagna rest for 10 minutes before slicing.
This resting time helps the layers set so it holds together when sliced.
Serve warm and enjoy!
Important Recipe Notes
- Press as much water as possible out of the wilted spinach. Excess liquid left in the spinach can make the ricotta filling loose and watery instead of thick and spreadable.
- Let the lasagna rest before slicing. Cutting into it too soon means the layers haven’t set, and you’ll end up with a messier, less structured slice.
- Don’t overcook the noodles. Slightly underdone is better than fully done, since they continue to soften as the lasagna bakes.
- This lasagna tastes even better the next day, once the layers have had time to fully set and the flavors meld together.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual slices in the microwave, or the whole dish in the oven at 350°F.
- This freezes well once fully cooled. Freeze in an airtight container for up to 3 months and thaw overnight in the fridge before reheating in the oven.
How to Serve, Store & Customize This Recipe
Serving: Serve hot, sliced into squares, with a simple green salad and some crusty bread on the side. This is filling enough to be the main event at dinner.
Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat individual slices in the microwave, or the whole dish in the oven at 350°F, covered with foil.
Customizing: Add sautéed mushrooms to the ricotta filling for extra flavor and texture, or swap the feta for goat cheese if you want a milder tang. A layer of thinly sliced zucchini between the noodles works well if you want to add more vegetables.
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kcalIngredients
9 lasagna noodles
1 tbsp olive oil
6 cups fresh spinach
2 cups ricotta cheese
1 cup crumbled feta cheese
1 large egg
1/2 tsp garlic powder
3 cups marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Salt and pepper, to taste
Directions
- Cook the lasagna noodles until al dente and preheat the oven to 375°F.
- Wilt the spinach, press out excess water, and chop.
- Mix the ricotta, feta, egg, and seasonings, then fold in the spinach.
- Layer the noodles, filling, sauce, and cheese three times, finishing with cheese on top.
- Bake covered for 30 minutes, then uncovered for 15 to 20 more, until golden.
- Rest for 10 minutes, then slice and enjoy!
