Let me tell you something about this lasagne — it feels like home. Not the perfectly tidy, always-smells-like-candles kind of home, but the kind where there’s mismatched mugs, music playing low, and a warm dish bubbling in the oven while someone’s laughing at the dog for stealing socks again.
I made this on a Sunday that smelled like rain and laundry. My hands were chilly, my energy was low, and all I wanted was something cheesy, herby, and hearty enough to keep the world out. And this lasagne delivered. Creamy ricotta, earthy spinach, layers of pasta soaked in tomatoey goodness, and just enough basil to remind you that flavour doesn’t have to shout to be heard.
It’s the kind of thing you make when people you love are coming round — or honestly, just when you need a solid food hug yourself.
Why You’ll Love It
- Comfort food royalty — warm, cheesy, and filling in the best way.
- Vegetarian but still indulgent — no one misses the meat. Promise.
- Great for leftovers — reheats like a dream, maybe even better the next day.
- Easy to adapt — want to add mushrooms? Go on. Swap cheeses? Do it.
- Freezer-friendly — make it now, thank yourself later.
- Crowd-pleaser — even your picky cousin will ask for seconds.
Ingredients
- 12 to 16 dried lasagna pasta sheets (or no-boil if you’re feeling fancy-free)
- 3–4 cups sugo al pomodoro (aka tomato sauce — homemade or jarred, up to you)
- 2 tbsp extra virgin olive oil
- 3 cups (about 1½ lbs) fresh spinach, cooked and squeezed dry
- 32 oz whole milk ricotta
- 1 egg
- 1 tsp freshly grated nutmeg (optional but lovely)
- 1½ cups grated mozzarella (plus extra for the top)
- 2 cups grated Parmigiano (plus extra for the top)
- 6 fresh basil leaves, torn by hand
- Salt and black pepper, to taste
How to Make It
Get your oven warm:
Preheat to 375°F (190°C). Don’t skip this — you want that instant oven hug when the lasagne goes in.
Cook the pasta (or don’t):
If you’re using regular lasagna sheets, boil until just al dente. Drain and set aside. No-boil? Skip ahead. You rebel.
Mix up the creamy stuff:
In a big bowl, combine your well-drained spinach with the ricotta, egg, nutmeg (if using), and a good pinch of salt and pepper. Stir until it’s all cozy and creamy.
Start layering:
Spoon a thin layer of sugo into the bottom of your baking dish. Add a layer of noodles. Then slather on some ricotta-spinach mix, scatter mozzarella and Parmigiano, and toss a few basil leaves in. Repeat the whole delicious mess.
Finish strong:
Top the final layer with sauce and a generous shower of mozzarella and Parmigiano. You want that bubbly golden finish, trust me.
Bake to bubbly perfection:
Cover loosely with foil and bake for 25 minutes. Then remove the foil and bake for another 15, until golden and irresistible on top. Let it sit for 10 minutes — it’ll slice cleaner and not burn your tongue. (Learned that one the hard way.)
Common Mistakes and How to Dodge Them
Why’s it so watery?
Squeeze the spinach! Seriously. I’ve been lazy before and paid the price in puddles.
Top layer too crispy or burnt?
Use foil for the first bake, then finish uncovered. And don’t broil unless you really know what you’re doing.
Noodles still crunchy?
Either they weren’t covered with enough sauce, or the oven wasn’t hot enough. No-boil noodles need moisture — they’re needy like that.
Filling sliding everywhere?
Let it rest! Give it 10–15 minutes to cool slightly. Patience pays off here.
Storage and Reheating
- Fridge: Store tightly covered for up to 4 days.
- Freezer: Freeze slices or the whole tray. Wrap well. Keeps for 2–3 months.
- Oven reheat: 350°F for 20–30 mins, covered with foil.
- Microwave: 2–3 mins per slice, medium power, covered with a damp towel to keep it soft.
- Air fryer (yep): Reheat slices at 325°F for 5–7 mins. Watch for crispy edges!
Frequently Asked Questions
Can I use frozen spinach?
Absolutely. Just thaw and squeeze out all the water. Like, all the water.
Is it OK to prep this the night before?
Yes! Build it, cover it, and pop it in the fridge overnight. Bake when you’re ready.
Can I add mushrooms or zucchini?
Totally. Just sauté them first so they don’t release too much water in the oven.
Do I have to use ricotta?
Technically, no — cottage cheese works in a pinch, but the texture won’t be quite as creamy.
Nutrition Facts (Per Serving):
- Calories: 364
- Fat: 15g
- Carbs: 37g
- Protein: 20g
- Sodium: 814mg
- Sugar: 6g
More Hairy Bikers Recipe:
Hairy Bikers Spinach And Ricotta Lasagne
Description
A hearty, cheesy vegetarian lasagne layered with creamy ricotta, sautéed spinach, and rich tomato sauce — comforting and perfect for gatherings or slow Sundays.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta if not using no-boil.
- Mix ricotta, spinach, egg, nutmeg, salt, and pepper.
- Layer sauce, pasta, ricotta mix, cheese, and basil in a deep dish.
- Repeat until ingredients are used. Finish with sauce and extra cheese.
- Bake covered for 25 mins, then uncovered for 15 mins more.
- Rest 10 mins before slicing. Serve hot.
Notes
- Drain spinach well to avoid watery lasagne.
- Use plenty of sauce if using no-boil noodles.
- Let the lasagne rest before cutting — helps it hold together.
- Use a deep dish — things get tall fast!