Fourth Layer Vegetable Lasagna with Spinach and Ricotta
A hearty vegetarian lasagna layered with fresh spinach, creamy ricotta, and rich tomato sauce, perfect for a comforting dinner. This italian-inspired 4th of july (vegetarian) ready in about 70 minutes pairs sheets lasagna noodles, ricotta cheese, shredded mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 12 sheets lasagna noodles
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 4 cups, chopped fresh spinach
- 2 tbsp olive oil
- 3 cloves minced garlic
- 28 oz can crushed tomatoes
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan cheese
- 1 medium, diced onion
Instructions
- Step 1: Preheat oven to 375°F. Cook 12 lasagna noodles in boiling salted water for 8 minutes until al dente. Drain and set aside.
- Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium diced onion and 3 minced garlic cloves; sauté for 5 minutes until translucent and fragrant.
- Step 3: Add 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Simmer for 15 minutes until sauce thickens.
- Step 4: In a bowl, combine 1 1/2 cups ricotta cheese and 4 cups chopped fresh spinach. Mix well.
- Step 5: In a 9x13 inch baking dish, spread a thin layer of tomato sauce. Layer 3 noodles, half the ricotta-spinach mixture, 1/3 of the shredded mozzarella cheese (2 cups total), and more sauce. Repeat layering twice more to create four layers of noodles, ending with sauce.
- Step 6: Sprinkle 1/2 cup grated Parmesan cheese evenly on top. Cover with foil and bake for 30 minutes.
- Step 7: Remove foil and bake an additional 10 minutes until cheese is bubbly and golden. Let rest for 10 minutes before slicing and serving.
Frequently asked questions
How long does Fourth Layer Vegetable Lasagna with Spinach and Ricotta take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Fourth Layer Vegetable Lasagna with Spinach and Ricotta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sheets lasagna noodles from drying out.
Can I substitute ingredients in Fourth Layer Vegetable Lasagna with Spinach and Ricotta?
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 Fourth Layer Vegetable Lasagna with Spinach and Ricotta for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Fourth Layer Vegetable Lasagna with Spinach and Ricotta 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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