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Pork and Spinach Lasagna with Ricotta

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine Italian
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • For the Meat and Sauce
  • 1 pound ground pork
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste
  • For the Cheese Layer
  • 15 oz ricotta cheese
  • 1 cup grated Parmesan cheese, divided
  • 1 large egg
  • 2 cups shredded mozzarella cheese, divided
  • 3 cups fresh spinach, chopped
  • Other Ingredients
  • 9–12 lasagna noodles (regular or no-boil)
  • Fresh basil or parsley, for garnish

Instructions
 

  • Step 1: Cook the Meat Sauce : Heat olive oil in a skillet. Sauté onion until soft, add garlic, then brown the pork. Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Simmer 15–20 minutes.
  • Step 2: Prepare the Cheese Mixture : In a bowl, combine ricotta, ½ cup Parmesan, egg, and chopped spinach. Mix well.
  • Step 3: Layer the Lasagna : Spread a thin layer of meat sauce in the baking dish. Layer noodles, ricotta-spinach mixture, meat sauce, and mozzarella. Repeat layers two more times, ending with cheese.
  • Step 4: Bake the Lasagna : Cover with foil and bake at 375°F for 30 minutes. Remove foil and bake 15–20 more minutes until cheese is bubbly and golden.
  • Step 5: Rest and Serve : Allow lasagna to rest for 10 minutes before slicing. Garnish with fresh parsley or basil.