Spinach Ricotta Bake (Print Format)

Rich vegetarian layers with soft ricotta, sautéed spinach, gooey cheese, and easy prep. A must-try for busy weeknight meals or meal prepping.

# Ingredients:

01 - 12 lasagna sheets, pre-cooked or ready-to-bake
02 - 2 cups of ricotta
03 - 2 heaping cups of fresh sautéed spinach, drained (or 1 cup thawed, frozen spinach, squeezed dry)
04 - 2 cups of shredded mozzarella
05 - Half a cup of grated Parmesan cheese
06 - About 3 cups of your favorite marinara
07 - 2 big eggs
08 - 1 teaspoon of garlic powder
09 - 1 teaspoon of onion powder
10 - A teaspoon of dried Italian herbs
11 - Half a teaspoon of salt
12 - A quarter teaspoon of black pepper

→ Optional Add-Ons

13 - ½ pound of cooked ground chicken, turkey, or beef
14 - 1 cup of cooked zucchini or mushrooms

# Steps:

01 - For fresh spinach, cook it up in a hot skillet until it wilts down. Let it cool and chop it roughly. Using frozen spinach? Thaw it completely, then press it firmly to get rid of the water.
02 - Get a good-sized bowl, then stir together the ricotta, eggs, Parmesan, and all your seasonings — garlic powder, onion powder, Italian seasoning, salt, and pepper. Once smooth, toss in your spinach and gently mix that in too.
03 - Coat the bottom of your baking pan with a small bit of marinara sauce to stop sticking. Lay down your noodles, overlapping them slightly to cover the dish.
04 - Start spreading a thick layer of the ricotta-spinach mix on the noodles, followed by a handful of mozzarella, and then a nice spread of marinara sauce. Keep layering—noodles, cheese mix, mozzarella, sauce—until everything’s used up.
05 - For the very last layer, place a final set of noodles, cover them with marinara, and sprinkle mozzarella and Parmesan generously for a golden, cheesy finish.
06 - Throw some foil over the dish (a spritz of cooking spray on the underside stops the cheese from sticking). Bake at 375°F for around 25 minutes, then remove the foil and keep baking for another 15–20 minutes, or until the cheese is bubbly and browned at the edges.
07 - This might be the hardest part—wait about 10 minutes before slicing it up. This helps it hold together so you get clean slices instead of a mess.

# Tips:

01 - Want to prep this ahead? Assemble everything, then tightly wrap it in plastic and foil. Keep it in the fridge for up to a day before popping it in the oven.
02 - Freezes like a dream! Let it cool completely, cut it into serving-size pieces, and store in airtight containers for up to 3 months.
03 - Homemade marinara from scratch will pack more flavor, but store-bought works just fine too.

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