lasagna recipe ricotta

This vegetarian lasagna recipe is a total crowd pleaser! The easy spinach and ricotta cheese filling is classic and creamy.

Vegetarian Lasagna with Ricotta

garlic cloves

unsalted butter

tomato sauce, fire roasted if possible

basil

tarragon (or oregano)

salt

cornstarch (or arrowroot starch)

lasagna noodles (8 ounces, gluten-free as necessary)*

baby spinach** (or 8 cups chopped spinach)

thyme

lemon

nutmeg

(2 cups) ricotta cheese

Parmesan cheese, divided

(12 ounces) shredded mozzarella cheese, divided

black pepper

Preheat

Preheat the oven to 375 degrees Fahrenheit.

Boil the noodles*

Bring a large pot of well salted water to a boil. Boil the noodles until just before al dente, according to the package instructions, stirring often. Drain the noodles, then drizzle a baking sheet with a bit of olive oil. Lay the noodles flat onto the sheet, then turn them over so they become coated with olive oil to prevent sticking.

Prepare the tomato sauce (or skip with purchased marinara)

Mince the garlic. Melt the butter in a saucepan over medium heat. Add the garlic and sauté, stirring frequently. Once the garlic is fragrant after about 1 or 2 minutes, turn down the heat and carefully add the tomatoes (avoid any momentary spitting), tomato sauce, basil, tarragon or oregano, kosher salt, and several grinds of black pepper. Remove 1/4 cup of the sauce and stir it with the cornstarch, then add it back to the pan (this helps to thicken the sauce). Simmer on low heat while making the remainder of the recipe, at least 15 minutes. When ready to use, remove the pan from the heat.

Wilt the spinach

In a large skillet, mound the greens and 1/4 cup water in the skillet and cook, stirring often, until completely wilted and reduced, about 3 minutes (the greens significantly reduce when cooking; if necessary, sauté in batches.) Sprinkle with 2 pinches of kosher salt and stir, then remove from the heat and allow to cool slightly. Once cooled, use your hands to squeeze out all excess liquid and discard. Roughly chop the spinach.

Prepare the cheese filling

Destem the thyme, then roughly chop the leaves. Add 1 1/2 tablespoons thyme to a medium bowl and reserve about 1/2 tablespoon for topping the lasagna. To the bowl, add the lemon zest, nutmeg, ricotta cheese, 3/4 cup Parmesan cheese, 2 cups shredded mozzarella cheese, kosher salt, and several grinds of black pepper. Stir to combine.

Layer the lasagna

In a 9” x 13” baking dish, spread 1/2 cup tomato sauce on the bottom of the pan. Then top with 1 layer of noodles, half of the cheese mixture (in dollops then spread it out), half of the greens, and about 1 cup of the tomato sauce. Repeat again: 1 layer of noodles (you may need to cut a noodle in half for the side, depending on your pan), the remaining cheese mixture, the remaining greens, and 1 cup of the tomato sauce. Finally, top with noodles (again, you may need to cut a noodle in half for the top layer), then the remaining 1 1/2 cups of the tomato sauce. Sprinkle the entire top with the remaining 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, and 1/2 tablespoon thyme.

Bake the lasagna

Cover the pan with aluminum foil and bake for 40 minutes. Carefully remove the foil and bake another 10 minutes, until bubbly and browned. Let stand for 15 minutes before serving (this allows the lasagna to set). Leftovers can be refrigerated for 2 to 3 days and reheated in a 375°F oven.

Look no further for the cheesiest, meatiest, Easiest One Pot Lasagna you’ll ever eat. One bite of this ah-mazing pasta dish and you’ll never make a traditional lasagna again!

Easiest One Pot Lasagna

lasagna noodles

Italian sausage

garlic

marinara sauce

water

Italian seasoning

ricotta cheese

mozzarella cheese

parmesan cheese

basil,

In a large, 2-inch deep skillet over medium high heat, brown the sausage until fully cooked. Stir in garlic for 1 minute until fragrant.

Add marinara sauce, water, and Italian seasoning to the pan and stir to combine. Stir lasagna noodles into the sauce.

Reduce heat to medium low heat (a high simmer). Cover and cook for 15 minutes, stirring every few minutes, or until lasagna noodles are tender.

Drop spoonfuls of ricotta cheese over the noodles. Top with the mozzarella and parmesan cheeses. Cook 3-4 minutes longer until cheese is completely melted. Top with fresh basil if desired and serve.

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Vegetarian Lasagna with Ricotta

Easiest One Pot Lasagna

Top 2 lasagna recipe ricotta recipes from across the web

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Vegetarian Lasagna with Ricotta

Easiest One Pot Lasagna

The most viewed lasagna recipe ricotta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine