Moosewood Lasagna Recipe: Spinach and Ricotta Layered Classic

This spinach and ricotta layered classic delivers a timeless vegetarian experience that has stood the test of decades. The Moosewood approach transforms simple ingredients into a dish that feels both comforting and sophisticated.

Each layer builds upon the last—creamy ricotta, fresh spinach, and rich tomato sauce create a perfect harmony. The lasagna noodles soak up flavors as it bakes, resulting in a tender yet structured texture that holds together beautifully.

What emerges from the oven is a golden-brown masterpiece with bubbling edges and a fragrant aroma that fills the kitchen. The combination of cheeses melts into a creamy consistency that complements the earthy spinach and tangy tomato sauce.

Serve this at gatherings or enjoy as a satisfying weeknight meal. The leftovers reheat wonderfully, making it as practical as it is delicious.

Ingredients for Moosewood Lasagna

Classic layers come together for that perfect Moosewood comfort in every bite.

The ricotta is key here—whole-milk from a good brand like BelGioioso or Calabro gives that signature creaminess. Spinach should be fresh if possible (bright green, crisp leaves), but frozen works (just squeeze out all the water). For the noodles, Barilla oven-ready saves time and holds up well. Most supermarkets carry all of this—Whole Foods or a specialty Italian market for the cheeses if you want to splurge.

No ricotta? Cottage cheese blended smooth gets close. Out of fresh spinach? Frozen chopped spinach at a 1:1 ratio works fine. Swap mozzarella for fontina if you want a richer melt. The marinara can be any good store-bought—Rao’s or Victoria are solid. If using fresh herbs, triple the amount of dried (1 tbsp fresh = 1 tsp dried). The egg is optional but helps bind the ricotta layer.

Assemble and bake immediately, or refrigerate for up to 24 hours before baking. Leftovers keep 4-5 days in the fridge and freeze beautifully for 3 months. Reheats like a dream—great for meal prep or feeding a crowd.

Step-by-Step Instructions for Spinach and Ricotta Lasagna

This method delivers that classic layered texture with minimal effort and maximum flavor.

Step 1: Prepare the Spinach and Ricotta Filling

In a mixing bowl, combine the 2 cups Ricotta Cheese, 1 whole Large Egg, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir until the mixture is smooth and the egg is fully incorporated. The egg binds everything together so your layers hold firm when sliced.

If using fresh 10 oz Fresh Spinach, wilt it first in a dry skillet over medium heat for 2-3 minutes until just collapsed. Squeeze out all excess moisture with your hands—this prevents a watery lasagna. Fold the spinach into the ricotta mixture along with 1 tsp Dried Basil and 1 tsp Dried Oregano.

Step 2: Build the Sauce Foundation

Heat the 2 tbsp Olive Oil in a saucepan over medium heat. Add the finely diced 1 whole Yellow Onion and cook for 5 minutes until translucent and just beginning to caramelize. Stir in the minced 4 cloves Garlic Cloves and cook for 30 seconds until fragrant.

Pour in the 3 cups Marinara Sauce and simmer for 5-7 minutes until slightly thickened. This step intensifies the flavors and ensures your sauce clings beautifully to each layer. Taste and adjust seasoning if needed, though the ricotta mixture already provides saltiness.

Step 3: Assemble the Lasagna Layers

Spread 1 cup of the marinara sauce on the bottom of a 9×13-inch baking dish. Arrange 3 sheets Lasagna Noodles side by side, slightly overlapping if necessary. Spoon half of the ricotta-spinach mixture over the noodles, spreading it evenly to the edges. Sprinkle with ⅔ cup Mozzarella Cheese.

Repeat the layers: another 1 cup marinara sauce, remaining 3 sheets Lasagna Noodles, remaining ricotta-spinach mixture, and another ⅔ cup Mozzarella Cheese. Top with the final 3 sheets Lasagna Noodles, remaining 1 cup marinara sauce, and the rest of the 2 cups Mozzarella Cheese.

Step 4: Bake to Bubbly Perfection

Preheat your oven to 375°F. Cover the baking dish with foil and bake for 25 minutes. This initial covered bake allows the noodles to soften and absorb flavors without drying out.

Remove the foil and sprinkle the 0.5 cup Parmesan Cheese evenly over the top. Return to the oven and bake uncovered for 20-25 minutes until the cheese is golden brown and bubbling at the edges. Let it rest for 10 minutes before slicing—this allows the layers to set and makes serving neater.

Health Benefits of These Flavors

Nutrient-Dense Layers

This dish packs a serious nutritional punch with its combination of spinach and ricotta. The spinach alone provides over 180% of your daily vitamin K needs per serving, which is essential for bone health and blood clotting. I love knowing I’m getting this much nutrition from a comfort food. 💪

Protein Powerhouse

The ricotta and mozzarella together deliver about 25 grams of protein per serving, making this a surprisingly filling vegetarian option. The egg in the ricotta mixture adds even more complete protein with all essential amino acids your body needs.

Rich in Calcium

Between the ricotta, mozzarella, and Parmesan, you’re getting over 50% of your daily calcium in one serving. This is especially important for bone health, and the combination of cheeses provides a variety of other minerals like phosphorus and magnesium.

Fiber Boost

The spinach and whole wheat lasagna noodles (if you choose to use them) contribute a healthy dose of fiber. One serving provides about 6 grams of fiber, which aids digestion and helps you feel full longer. I always feel satisfied after a portion of this lasagna.

Low in Saturated Fat

Despite its creamy texture, this version is relatively low in saturated fat compared to meat-based lasagnas. The part-skim mozzarella option reduces fat without sacrificing flavor. Using extra-virgin olive oil in the sauce adds heart-healthy monounsaturated fats. 💛

Antioxidant Rich

The tomato sauce provides lycopene, a powerful antioxidant, while the spinach offers lutein and zeaxanthin. These compounds help protect your cells from damage. The garlic in the sauce also contains allicin, which has been shown to have various health benefits.

Frequently Asked Questions