Spinach and Ricotta Lasagna

Spinach and Ricotta Lasagna
Spinach and Ricotta Lasagna

Jane Bruce

Spinach and Ricotta Lasagna

A good, creamy lasagna is important to have in your cooking repertoire. This lasagna is simple and easy to make, and the ricotta adds a creaminess that other lasagnas may use béchamel sauce to achieve. The layer of basil adds extra freshness, so be sure to use basil leaves, not dried.

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Preheat the oven to 350 degrees.

Heat the olive oil in a medium-sized skillet over medium-low heat. Add the onion and cook until translucent, about 2 minutes. Add the garlic and cook for 1 minute. Add the mushrooms, stir together, and cook until mushrooms are tender, about 4 minutes. Add the spinach and cook until wilted. Set aside.

Meanwhile, bring a large pot of water to a boil and cook the lasagna noodles according to the package directions.

In an 9-by-13-inch baking dish, spread a thin layer of tomato sauce. Cover the tomato sauce with lasagna noodles (you can tear pieces to fill in the edges). Spread the spinach mixture thinly over the noodles. Add a generous layer of ricotta on top of the spinach. Sprinkle mozzarella on top of the ricotta. Put another layer of tomato sauce and repeat the previous process again. Before adding your second layer of mozzarella, cover the entire lasagna with fresh basil leaves. Then, cover with mozzarella and Parmesan.

Place the lasagna in the oven and bake until the cheese is browned on the edges, about 25 minutes.


Calories per serving:

398 calories

Dietary restrictions:

Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 22g 34%
  • Carbs 27g 9%
  • Saturated 12g 60%
  • Fiber 3g 13%
  • Sugars 4g
  • Monounsaturated 7g
  • Polyunsaturated 1g
  • Protein 24g 48%
  • Cholesterol 69mg 23%
  • Sodium 603mg 25%
  • Calcium 470mg 47%
  • Magnesium 86mg 21%
  • Potassium 707mg 20%
  • Iron 3mg 16%
  • Zinc 3mg 20%
  • Phosphorus 389mg 56%
  • Vitamin A 442µg 49%
  • Vitamin C 21mg 36%
  • Thiamin (B1) 0mg 8%
  • Riboflavin (B2) 1mg 30%
  • Niacin (B3) 2mg 11%
  • Vitamin B6 0mg 15%
  • Folic Acid (B9) 138µg 34%
  • Vitamin B12 1µg 19%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 11%
  • Vitamin K 285µg 356%
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