This meal is consistently popular at events—it’s the one that gets eaten up the quickest.

Lasagna has always been the centerpiece of our family gatherings—a dish that draws everyone together with its comforting layers and rich flavors. This vegetarian version, made with fresh spinach and creamy ricotta, is a wholesome twist on the classic. It celebrates the bounty of the garden while keeping the heart of tradition intact.

Perfect for anyone seeking a meatless meal that still delivers the hearty satisfaction of lasagna, this recipe pairs beautifully with a crisp green salad dressed in light vinaigrette. Add crusty garlic bread to soak up the sauce, and finish with seasonal fruit or a refreshing sorbet for a balanced, memorable meal.

Spinach & Ricotta Lasagna

Directions

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add garlic and onion; sauté until onion is translucent.
4. Stir in spinach and cook until wilted. Season with salt and pepper, then remove from heat.
5. In a mixing bowl, combine ricotta, egg, and Parmesan. Mix until smooth.
6. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
7. Layer noodles, ricotta mixture, spinach mixture, and mozzarella. Repeat until ingredients are used, finishing with noodles topped with marinara and mozzarella.
8. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes, until cheese is golden and bubbly.
9. Let rest for 10 minutes before serving.