Basil Pesto Lasagna with Ricotta and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 20 min Cook: 45 min Serves 6 Italian cuisine 520 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: In a bowl, combine 15 oz ricotta cheese with the cooked spinach mixture, stirring well.
  4. Step 4: Spread a thin layer of 1 cup basil pesto in the bottom of a 9x13-inch baking dish.
  5. 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.
  6. Step 6: Repeat the layering two more times, finishing with mozzarella and 1/2 cup grated Parmesan on top.
  7. 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.
  8. Step 8: Let rest 10 minutes before slicing and serving.

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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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