Mini Lasagna Casserole with Spinach and Ricotta
A kid-friendly, family-approved mini lasagna baked in individual casseroles with layers of spinach, ricotta, and marinara sauce. This Italian-inspired kid-friendly recipe (vegetarian), ready in about 50 minutes, pairs lasagna noodles, fresh spinach, ricotta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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
- 6 sheets lasagna noodles
- 4 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated
- 2 cups marinara sauce
- 2 tbsp olive oil
- 2 cloves garlic cloves minced
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook 6 lasagna noodles for 7 minutes until al dente, then drain and set aside.
- Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant, then add 4 cups fresh spinach and cook, stirring, until wilted about 3 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 3: In a bowl, combine the cooked spinach with 1 cup ricotta cheese and mix well.
- Step 4: In individual small casserole dishes, layer one-third of a lasagna noodle sheet, spread 2 tbsp of the ricotta-spinach mixture, spoon 3 tbsp marinara sauce, and sprinkle 2 tbsp mozzarella cheese. Repeat layers two more times.
- Step 5: Finish the top layer with remaining mozzarella and sprinkle 1/4 cup grated Parmesan cheese over each casserole.
- Step 6: Bake uncovered for 25 minutes until the cheese is bubbly and golden around the edges. Let rest for 5 minutes before serving.
Frequently asked questions
How long does Mini Lasagna Casserole with Spinach and Ricotta take to make?
Total time is about 50 minutes (20 min prep + 30 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 Mini Lasagna Casserole 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 lasagna noodles from drying out.
Can I substitute ingredients in Mini Lasagna Casserole 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 Mini Lasagna Casserole with Spinach and Ricotta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Mini Lasagna Casserole 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.
