Spinach Ricotta Lasagna

Olivia

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Spinach ricotta lasagna served with baked cherry tomatoes for a warm and balanced vegetarian meal.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 431

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

9 lasagna noodles
2 cups ricotta cheese
2 cups fresh spinach chopped
2 cups tomato sauce
1 cup shredded cheese
2 cups cherry tomatoes
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons fresh parsley chopped

Equipment

Baking Dish

$24.99

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03/04/2026 11:00 am GMT

Oven Baking pans

Cooking Instructions

Preheat oven to 375°F.
Cook lasagna noodles according to package instructions and drain.
In a bowl, combine ricotta and chopped spinach.
Spread a layer of tomato sauce in a baking dish.
Place a layer of noodles over the sauce.
Add ricotta spinach mixture and sprinkle shredded cheese.
Repeat layers until ingredients are used.
Arrange cherry tomatoes on a baking tray and drizzle with olive oil.
Bake lasagna and cherry tomatoes for 40 to 45 minutes.
Remove from oven and sprinkle parsley over both before serving.

Nutrition

Calories: 431kcalCarbohydrates: 41gProtein: 21gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 58mgSodium: 648mgPotassium: 623mgFiber: 3gSugar: 6gVitamin A: 2143IUVitamin C: 22mgCalcium: 305mgIron: 2mg

Notes

Let lasagna rest before slicing.

Bake tomatoes until softened.

Serve warm for best texture.

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