Name: Ricotta and Spinach Lasagna
Prep time: 40 min
Cook time: 35 min
Yield: 6 people
Cuisine: Italy
Ingredients: 750 g ofspinach; 750 g ofricotta; 2 egg yolks; 60 cl oftomato sauce; 1 tbsp ofolive oil; salt, pepper; 15 leaves oflasagna (If using dried ingredients, follow the package instructions for the amount); 75 g ofCounty; 75 g ofParmesan; chef's knife; baking dish (pretty high (ideally, aim for 5 layers of lasagna!)); parchment paper

main courses baking cheese pasta and rice prepared in advance traditional cuisine

Updated on 23 March 2026 by

doubichou

10 reviews 4.4 : Very good

Cuisine

Italy

Diet

Vegetarian

Level

Easy

Calories

254 pour 100g

Preparation

40 minutes

Cooking

35 minutes

Here is my all-time favorite recipe for ricotta and spinach lasagna, taken from the excellent book Recettes Végétariennes du Monde Entier, Garance Leureux, La Plage, 160 pages. In this book, you’ll discover true gems of traditional vegetarian cuisine from many countries.

Table des matières

Where does lasagna come from?

Lasagna is a traditional Italian dish consisting of layers of baked pasta sheets. These are typically layered with béchamel sauce, tomato sauce or ragù, ground meat, cheese (often mozzarella and Parmesan), and sometimes—as in this recipe—spinach.

What is the secret to this vegetarian lasagna?

This vegetarian version of lasagna, made with ricotta and spinach, is very well-known and popular. I particularly love the use of ricotta (or “ricotte” in proper French), this fresh Italian cheese with a grainy, creamy texture and a mild, milky flavor. I find ricotta more digestible and delicious than the traditional béchamel made with butter and flour.

Which lasagna noodles should you choose for this recipe?

I’ve tried several types of lasagna noodles (dried, fresh, homemade). Ultimately, I find that dried lasagna noodles are the best compromise. They’re inexpensive, easy to prepare, and you can store them conveniently in your pantry.

But you can also easily make your own fresh lasagna noodles for a dish that’s “homemade” from start to finish!

Can you prepare this spinach and ricotta lasagna in advance?

Finally, you can prepare this spinach and ricotta lasagna recipe the day before, without baking it, and store it in the fridge. All you’ll need to do is sprinkle it with grated cheese and bake it the same day.

Give it a try!

I hope you enjoy it, and thank you in advance for your comments 😀

For

people

Add to shopping list

750 g of spinach
750 g of ricotta
2 egg yolks
60 cl of tomato sauce
1 tbsp of olive oil
salt, pepper

For pasta and gratin
15 leaves of lasagna If using dried ingredients, follow the package instructions for the amount
75 g of County
75 g of Parmesan

Kitchen utensils
chef's knife
baking dish pretty high (ideally, aim for 5 layers of lasagna!)
parchment paper

1
Rinse the spinach and trim off any damaged stems.
Blanch it for 5 minutes in boiling water.
2
Bring a large pot or casserole dish of water to a boil.
Add a tbsp of olive oil.
Cook the dry lasagna sheets for 3 minutes, then carefully remove them and set them aside on a dish towel.
The pasta should not be fully cooked, as it will continue to cook in the oven.
3
Once the spinach is cooked, rinse it under cold water to cool it down.
Squeeze out the excess water with your hands and chop it coarsely.
4
In a mixing bowl, combine the spinach, drained ricotta, and egg yolks.
Season with salt and pepper.
5
Take out your best baking dish and spread a thin layer of tomato sauce in it (I used 4 tbsp).
Cover with rectangles of lasagna noodles, overlapping them slightly.
6
Preheat your oven to 180°C. Then spread tomato sauce and
the meat mixture over the top, and cover with another layer of lasagna sheets.
The Chef's Tip
Spread a little more tomato sauce along the edges of the baking dish to prevent them from drying out.
7
Repeat this process until you’ve used up all the ingredients; ideally, you’ll end up with 5 layers of lasagna.
Finish with a layer of pasta, then top it with the remaining tomato sauce and the mixture of grated Comté and Parmesan.
8
Line the dish with a sheet of parchment paper (I avoid using aluminum foil) to prevent the lasagna from drying out too much while baking.
The Chef's Tip
If you forgot to spread tomato sauce along the edges, you can pour a little water around the entire rim of the baking dish so the edges don't dry out too much.
9
Bake the lasagna in the oven for 20 minutes.
Remove the parchment paper and return to the oven to bake for another 15 minutes.
The Chef's Tip
Keep an eye on it during the last few minutes, and remove it from the oven as soon as the dish is browned to your liking.