Layered Spinach and Ricotta Baked Pasta
A comforting baked pasta dish featuring tender pasta sheets layered with creamy ricotta and sautéed spinach, topped with melted mozzarella and a rich tomato sauce. This italian-inspired pasta (vegetarian) ready in about 65 minutes pairs sheets lasagna sheets, fresh spinach, ricotta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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
- 9 sheets lasagna sheets
- 10 oz fresh spinach
- 15 oz ricotta cheese
- 8 oz shredded mozzarella cheese
- 3 cups tomato sauce
- 2 tbsp olive oil
- 3 cloves minced garlic cloves
- 1 medium diced onion
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
Instructions
- Step 1: Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook 9 lasagna sheets for 8 minutes until al dente. Drain and set aside.
- Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 medium diced onion and 3 minced garlic cloves, sautéing for 4 minutes until translucent and fragrant.
- Step 3: Add 10 oz fresh spinach to the skillet and cook for 3 minutes until wilted. Season with 1 tsp salt and 1/2 tsp black pepper, stirring well. Remove from heat.
- Step 4: In a mixing bowl, combine 15 oz ricotta cheese with the sautéed spinach mixture, stirring to evenly distribute.
- Step 5: Spread 1 cup of 3 cups tomato sauce on the bottom of a 9x13 inch baking dish. Layer 3 lasagna sheets over the sauce.
- Step 6: Spread one-third of the ricotta-spinach mixture over the pasta sheets, then spoon 1 cup tomato sauce on top. Repeat layering twice more, finishing with 1 cup tomato sauce.
- Step 7: Sprinkle 8 oz shredded mozzarella evenly over the top layer.
- Step 8: Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until cheese is melted and bubbly with golden edges.
- Step 9: Let the lasagna rest for 10 minutes before slicing and serving.
Frequently asked questions
How long does Layered Spinach and Ricotta Baked Pasta take to make?
Total time is about 65 minutes (20 min prep + 45 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 Layered Spinach and Ricotta Baked Pasta?
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 sheets from drying out.
Can I substitute ingredients in Layered Spinach and Ricotta Baked Pasta?
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 Layered Spinach and Ricotta Baked Pasta 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 Layered Spinach and Ricotta Baked Pasta 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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