Spinach and Ricotta Lasagna

Spinach and Ricotta Lasagna
Jane Bruce


  • 1 Tablespoon  extra-virgin olive oil
  • 1 Cup  diced yellow onion
  • cloves garlic, minced
  • 2 Cups  thinly sliced mushrooms
  • bunch fresh spinach
  • 5-6  lasagna sheets
  • 1 Cup  tomato sauce
  •   One 15-ounce package ricotta
  •   One 8-ounce package shredded mozzarella
  •   About 20 leaves fresh basil
  • 1/4 Cup  grated Parmesan

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, Alcohol Free, No Sugar Added

Daily value:



  • Fat 132g 202%
  • Carbs 164g 55%
  • Saturated 72g 362%
  • Fiber 19g 77%
  • Sugars 25g
  • Monounsaturated 43g
  • Polyunsaturated 7g
  • Protein 145g 290%
  • Cholesterol 415mg 138%
  • Sodium 3,619mg 151%
  • Calcium 2,819mg 282%
  • Magnesium 515mg 129%
  • Potassium 4,243mg 121%
  • Iron 18mg 98%
  • Zinc 18mg 118%
  • Phosphorus 2,332mg 333%
  • Vitamin A 2,650µg 294%
  • Vitamin C 128mg 213%
  • Thiamin (B1) 1mg 51%
  • Riboflavin (B2) 3mg 180%
  • Niacin (B3) 13mg 66%
  • Vitamin B6 2mg 88%
  • Folic Acid (B9) 828µg 207%
  • Vitamin B12 7µg 117%
  • Vitamin D 2µg 1%
  • Vitamin E 14mg 68%
  • Vitamin K 1,709µg 2,137%
Have a question about nutritional data? Let us know.
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