Easy Vegetarian Ricotta Spinach Lasagna
Vegetarian Ricotta Spinach Lasagna is a delicious and easy dish that is perfect for any meal.
This dish is packed with rich flavors and hearty ingredients that will satisfy even the pickiest of eaters.
Made with layers of mini lasagna noodles, tender ricotta, frozen spinach, creamy sauce, and melty cheese, this lasagna is a true comfort food that is sure to please everyone at the table.
The huge advantage of this recipe I that you don’t need any baking dish just use your trusty frying pan instead!

One of the best things about this dish is how easy it is to prepare.
With just a few simple ingredients, you can have a flavorful and satisfying meal ready in no time.
The ricotta cheese adds a creamy texture to the dish, while the spinach gives it a boost of freshness and nutrients.
The milk sauce ties everything together, making every bite a delight for the taste buds.

Not only is this Vegetarian Ricotta Spinach Lasagna easy to make, but it is also a healthy option for those looking to add more vegetables into their diet.
Spinach is packed with vitamins, minerals, and antioxidants, making it a great choice for anyone looking to boost their overall health.
Plus, this dish is a great way to get your daily dose of protein and calcium from the ricotta cheese, making it a well-rounded meal that will leave you feeling satisfied and nourished.

This delicious Vegetarian Lasagna is a tasty and easy dish that is perfect for any occasion.
Whether you are looking for a simple weeknight dinner or a dish to impress guests at a dinner party, this lasagna is a great choice.
With its rich flavors, creamy texture, and healthy ingredients, it is a meal that everyone will love.
Give this recipe a try and enjoy a hearty and satisfying dish that is sure to become a new favorite in your household.
how to cook Easy Vegetarian Ricotta Spinach Lasagna?
STEP 1

Let’s get cooking! Start by pouring 6 cups (1.5L) of hot water into a pan and bringing it to a boil.
STEP 2

Add some salt, stir, and then toss in the mini lasagna noodles.
TIPS: Want some tips to enhance your pasta cooking skills? Check out my article “How to Cook Pasta Perfectly: 8 Secrets” for more detailed instructions.
STEP 3

Boil them until they’re al dente, following the package instructions.
TIPS: Don’t forget to cook your pasta al dente to ensure it doesn’t become mushy in the pan later. Al dente pasta should be firm to the bite, with a slight chewiness that pairs perfectly with the other ingredients.
STEP 4

Once they’re ready, drain the water and let them cool.
STEP 5

In a saucepan, melt some butter over medium heat.
STEP 6

Add flour and cook for 2 minutes, stirring constantly.
STEP 7

Pour in the milk and cook over low heat until the sauce thickens, about 6-8 minutes. Take it off the heat and let it cool.
TIPS: If you find that your sauce is starting to look lumpy or curdled, you can try straining it through a fine mesh sieve to remove any clumps and achieve a smoother texture.
STEP 8

Season with salt, black pepper, and garlic, add eggs to the sauce, mixing thoroughly.
STEP 9

Squeeze out any excess liquid from the thawed spinach using a fine sieve.
TIPS: Not a fan of frozen spinach? No problem! Fresh spinach can be a great alternative. Just make sure to give it a good wash, dry it off, and finely chop it before using it in your recipe.
STEP 10

In a bowl, combine the spinach with crumbled ricotta.
TIPS: You can use cottage cheese instead of ricotta. But remember, the quality of your cottage cheese matters. Opt for a fatty, non-acidic, and not overly dried variety. This will ensure a velvety and tender texture for your filling. Trust me, it’s worth it!
STEP 11

Add to the spinach and ricotta half of the grated cheese, salt, and pepper. Mix it all together.
TIPS: Pre-grated cheese is incredibly convenient for preparing a wide range of dishes.
STEP 12

Grease a frying pan with butter and spread a thin layer of the sauce on the bottom.
STEP 13

Layer the boiled mini lasagna noodles on top of the sauce.
STEP 14

Then spread the sauce on top of the lasagna noodles.
TIPS: When it comes to spreading the sauce over the pasta layer, using a spatula will make your life much easier. It’s a handy tool that allows for a smooth and convenient application.
STEP 15

Now place some spinach and cheese mixture on top of the sauce.
STEP 16

Repeat these steps, finishing with the milk sauce.
STEP 17

Sprinkle the remaining grated cheese on top.
STEP 18

Take the pan with the lasagna and bake it in a preheated oven at 180°C (350°F) for 30 minutes.
TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.
STEP 19

Once it’s done, sprinkle some chopped dill on top.
TIPS: Instead of the dill consider using fresh herbs like chives or parsley that can add a burst of freshness to the dish.
STEP 20

Get ready to enjoy a mouthwatering Vegetarian Ricotta Spinach Lasagna!
Easy Vegetarian Ricotta Spinach Lasagna
Ingredients:
- Mini lasagna noodles – 1/2 pack (200 g)
- Milk – 1 cup (250 g)
- Flour – 4 tbsp. (36 g)
- Butter – 4 tbsp. (56 g)
- Eggs – 1 pc. (50 g)
- Salt – 1/3 tsp. (2 g)
- Ground black pepper – 1/3 tsp. (1 g)
- Dried garlic – 1/3 tsp. (1 g)
- Frozen spinach – 1/2 pack (200 g)
- Ricotta cheese – 1 portion (350 g)
- Grated cheese – 1 cup (100 g)
additionally
- Dill
Cooking steps:
- Pour 6 cups (1.5L) of hot water into the pan. Bring to a boil, add salt, stir. Add mini lasagna noodles to boiling water and stir. Bring to a boil, reduce heat, and cook until al dente according to package instructions. Drain the water and cool.
- Place butter in a saucepan and melt over medium heat. Add flour, cook for 2 minutes, stirring. Pour in the milk and cook over low heat, stirring constantly, until the sauce thickens, about 6-8 minutes. Remove from heat, cool completely. Add eggs to the cooled sauce, season with salt, black pepper and garlic, mix thoroughly.
- Place thawed spinach in a fine sieve and press firmly with a wooden spoon to remove excess liquid.
- Put the drained spinach in a medium bowl, crumble the ricotta, add half the grated cheese, season with salt and pepper, mix well.
- Grease the frying pan with butter. Place some of the prepared sauce into it and spread it evenly over the bottom in a thin layer. Then lay out the boiled mini lasagna noodles, pour the sauce on top, distribute the spinach-cheese mixture evenly. Continue these steps, ending with milk sauce. Sprinkle grated cheese on top. Bake in an oven preheated to 180°C (350°F) for 30 minutes.
- Sprinkle the finished dish with chopped dill.