Layers of pasta, spinach, and creamy ricotta cheese make this vegetarian lasagna a delicious and satisfying meal. Baked with marinara sauce and mozzarella cheese, it’s a classic comfort food that’s perfect for family dinners or entertaining. served with a refreshing mint chimichurri sauce.
Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions, then drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add the spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat and let cool slightly.
In a medium bowl, mix together the ricotta cheese, egg, parsley, basil, salt, and black pepper.
To assemble the lasagna, spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Layer 4 lasagna noodles on top of the sauce, then spread 1/2 of the ricotta mixture over the noodles. Sprinkle 1/3 of the mozzarella cheese over the ricotta mixture, then spoon 1 cup of marinara sauce over the cheese. Repeat with another layer of noodles, ricotta mixture, mozzarella cheese, and sauce. Top with a final layer of noodles, remaining sauce, and remaining mozzarella cheese.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.
Let the lasagna cool for 10 minutes before slicing and serving.
This vegetarian lasagna with spinach and ricotta is a comforting and satisfying meal that’s perfect for family dinners or entertaining.