Dinner · Main Dishes
Creamy Spinach & Ricotta Lasagna
- Serves
- 10 servings
Bring it to the table
About this recipe.
A tomato-sauced lasagna with spinach, ricotta, cream cheese and Parmesan, using uncooked dried noodles.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
Sauce
- 1/4 cup extra-virgin olive oil (plus more for the pan)
- 5 garlic cloves (finely chopped)
- 28 oz whole peeled tomatoes (one can)
- 1/4 teaspoon crushed red pepper
- 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe)
- water (enough to bring cooked sauce to 3 cups for the base recipe)
Filling
- 16 oz frozen chopped spinach (thawed and drained)
- 16 oz whole-milk ricotta
- 4 oz cream cheese (at room temperature)
- 3 oz finely grated Parmesan (plus more for the top)
- 1 1/2 cups heavy cream
- 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe)
- freshly ground black pepper (to taste)
Assembly
- 15 dried lasagna noodles (regular dried noodles, not no-boil)
Cover tightly for tender noodles
The steam under the foil cooks the dried pasta. Check a noodle near the center before uncovering, and give the pan more covered time if it is still firm.
At the table
Let the lasagna settle briefly after baking, then serve with a crisp salad.
The cooking plan
How to make Creamy Spinach & Ricotta Lasagna.
Heat the oven to 375°F and oil a large 13-by-9-inch baking dish. Warm the olive oil in a saucepan over medium heat. Stir the garlic for about 2 minutes, until just golden at the edges. Add the tomatoes and crushed pepper, breaking up the tomatoes with a spoon or potato masher.
Add the sauce salt and simmer for 15–17 minutes, until thickened. Transfer to a heatproof measuring jug and add enough water to make 3 cups for the base recipe, stirring well.
Mix the drained spinach, ricotta, cream cheese and Parmesan in a large bowl. Stir in the cream, filling salt and black pepper until evenly combined.
Spread a scant 1/2 cup sauce over the bottom of the dish. Add 3 uncooked noodles in one layer, then spread 1 cup spinach filling over them and drizzle with 1/2 cup sauce. Repeat the noodle, filling and sauce layers four more times, using all 15 noodles. Finish with a thin layer of extra Parmesan.
Cover tightly with foil and bake for about 45 minutes. Check that the noodles are tender and the center is hot throughout; continue covered if necessary. Uncover and broil for about 4 minutes, watching closely, until golden and bubbling. Let stand briefly before cutting.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Creamy Spinach & Ricotta Lasagna
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Ingredients
¼ cup extra-virgin olive oil plus more for the pan- 5 garlic cloves finely chopped
- 28 oz whole peeled tomatoes one can
- ¼ teaspoon crushed red pepper
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe
- water enough to bring cooked sauce to 3 cups for the base recipe
- 16 oz frozen chopped spinach thawed and drained
- 16 oz whole-milk ricotta
- 4 oz cream cheese at room temperature
- 3 oz finely grated Parmesan plus more for the top
- 1 ½ cups heavy cream
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe
- freshly ground black pepper to taste
- 15 dried lasagna noodles regular dried noodles, not no-boil
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 375°F and oil a large 13-by-9-inch baking dish. Warm the olive oil in a saucepan over medium heat. Stir the garlic for about 2 minutes, until just golden at the edges. Add the tomatoes and crushed pepper, breaking up the tomatoes with a spoon or potato masher.
- Add the sauce salt and simmer for 15–17 minutes, until thickened. Transfer to a heatproof measuring jug and add enough water to make 3 cups for the base recipe, stirring well.
- Mix the drained spinach, ricotta, cream cheese and Parmesan in a large bowl. Stir in the cream, filling salt and black pepper until evenly combined.
- Spread a scant 1/2 cup sauce over the bottom of the dish. Add 3 uncooked noodles in one layer, then spread 1 cup spinach filling over them and drizzle with 1/2 cup sauce. Repeat the noodle, filling and sauce layers four more times, using all 15 noodles. Finish with a thin layer of extra Parmesan.
- Cover tightly with foil and bake for about 45 minutes. Check that the noodles are tender and the center is hot throughout; continue covered if necessary. Uncover and broil for about 4 minutes, watching closely, until golden and bubbling. Let stand briefly before cutting.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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