Basil Pesto Lasagna with Ricotta and Spinach
Layers of tender pasta sheets, vibrant basil pesto, creamy ricotta, and sautéed spinach baked to golden perfection. This italian-inspired pasta (vegetarian) ready in about 65 minutes blends basil pesto, ricotta cheese, fresh, roughly chopped spinach into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 9 sheets, cooked according to package lasagna noodles
- 1 cup basil pesto
- 15 oz ricotta cheese
- 5 cups fresh, roughly chopped spinach
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- 2 minced garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Add 5 cups chopped fresh spinach to the skillet, season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Cook for 4-5 minutes until wilted and most liquid evaporates. Remove from heat.
- Step 3: In a bowl, combine 15 oz ricotta cheese with the cooked spinach mixture, stirring well.
- Step 4: Spread a thin layer of 1 cup basil pesto in the bottom of a 9x13-inch baking dish.
- Step 5: Layer 3 cooked lasagna noodles over the pesto. Spread one-third of the ricotta-spinach mixture over the noodles, then drizzle one-third of the remaining pesto on top and sprinkle with 2/3 cup shredded mozzarella.
- Step 6: Repeat the layering two more times, finishing with mozzarella and 1/2 cup grated Parmesan on top.
- Step 7: Cover loosely with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Step 8: Let rest 10 minutes before slicing and serving.
Frequently asked questions
How long does Basil Pesto Lasagna with Ricotta and Spinach take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Basil Pesto Lasagna with Ricotta and Spinach?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Basil Pesto Lasagna with Ricotta and Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Basil Pesto Lasagna with Ricotta and Spinach for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Basil Pesto Lasagna with Ricotta and Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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