Moosewood Lasagna Recipe: Spinach and Ricotta Layers With Herbed Tomato Sauce

This vegetarian lasagna captures the essence of Moosewood’s signature style—layered with fresh spinach, creamy ricotta, and a fragrant tomato sauce infused with Mediterranean herbs. The dish balances rich flavors with wholesome ingredients, making it satisfying without heaviness.

What sets this version apart is the careful layering technique and herb-forward tomato sauce that develops depth as it simmers. The result is a lasagna with perfect texture contrast: tender pasta, velvety ricotta filling, and a sauce that ties everything together beautifully.

Ingredients for Moosewood Lasagna

This vegetarian lasagna relies on fresh spinach, creamy ricotta, and a carefully balanced herb-infused tomato sauce for signature Moosewood flavor.

The tomato base requires San Marzano canned tomatoes—their sweetness and low acidity create the ideal foundation. Optimal quality demands whole-milk ricotta from brands like Calabro or Sorrento; avoid low-fat versions that compromise texture. Fresh spinach should be vibrant green with crisp stems; organic baby spinach from Whole Foods or local farmers markets offers superior tenderness. For pasta, De Cecco lasagna sheets maintain structural integrity during baking without pre-boiling.

Substitutions must preserve the dish’s balance: cottage cheese blended smooth can replace ricotta in equal measure, though texture will differ slightly. Kale or Swiss chard may substitute for spinach—blanch and squeeze dry thoroughly. When fresh herbs aren’t available, use dried at one-third the quantity, added during sauce simmering rather than finishing. For cheese alternatives, BelGioioso mozzarella offers excellent melt quality, while Parmigiano-Reggiano provides authentic nutty depth.

Assemble components immediately before baking to prevent sogginess. Prepared lasagna keeps refrigerated for 24 hours before baking; bake directly from fridge adding 10-15 minutes to cooking time. Leftovers maintain quality for 4-5 days refrigerated or 3 months frozen. Portion before freezing in airtight containers with parchment between layers for easy separation. Reheat covered at 350°F until internal temperature reaches 165°F.

Step-by-Step Instructions for Spinach and Ricotta Lasagna With Herbed Tomato Sauce

This methodical approach ensures perfectly balanced layers and a harmonious blend of flavors in every bite.

Step 1: Prepare the Herbed Tomato Sauce

Heat the 3 tablespoons extra-virgin olive oil in a large saucepan over medium heat until shimmering. Add the finely diced yellow onion and cook for 5-6 minutes until translucent and softened without browning. This gentle cooking develops sweetness without bitterness.

Add the minced garlic cloves and cook for 30 seconds until fragrant, stirring constantly to prevent burning. Immediately add the 28 oz San Marzano canned tomatoes with their juices, crushing them by hand as they go into the pot. This texture variation creates a more interesting sauce.

Stir in the 1 teaspoon dried oregano, 1 teaspoon dried basil, 0.5 teaspoon red pepper flakes, 1.5 teaspoons kosher salt, and 0.5 teaspoon freshly ground black pepper. Simmer uncovered for 25-30 minutes until the sauce thickens slightly and develops a rich, concentrated flavor. The sauce should reduce by about one-third and coat the back of a spoon.

Step 2: Prepare the Spinach and Ricotta Filling

While the sauce simmers, bring a large pot of salted water to a boil. Add the 10 oz fresh spinach and cook for 30-45 seconds until just wilted. Immediately drain and rinse under cold water to stop the cooking process. Squeeze out all excess moisture using your hands or a clean kitchen towel – this prevents a watery filling.

In a medium bowl, combine the 15 oz whole-milk ricotta cheese, chopped spinach, 0.5 cup of the parmesan cheese, and 0.25 teaspoon freshly ground black pepper. Mix thoroughly but gently to maintain the ricotta’s creamy texture while ensuring even distribution of ingredients. The filling should be thick enough to hold its shape when spread.

Step 3: Assemble the Lasagna Layers

Preheat the oven to 375°F. Spread 1 cup of the tomato sauce evenly over the bottom of a 9×13-inch baking dish. Arrange 4 sheets lasagna noodles in a single layer, slightly overlapping if necessary. For traditional noodles, use them uncooked – they’ll absorb moisture during baking. For oven-ready noodles, no pre-cooking is needed.

Spread half of the ricotta-spinach mixture evenly over the noodles, then sprinkle with one-third of the low-moisture mozzarella cheese. Ladle another 1 cup of tomato sauce over the cheese layer. Repeat with another layer of noodles, the remaining ricotta mixture, another 1 cup of sauce, and another third of the mozzarella.

Step 4: Complete and Bake the Lasagna

Add a final layer of 4 lasagna noodles, the remaining tomato sauce, and the last third of mozzarella. Sprinkle evenly with the remaining 0.5 cup parmesan cheese. The top layer should be completely covered to prevent drying during baking.

Cover the dish tightly with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbling around the edges. The lasagna is done when a knife inserted in the center meets no resistance from uncooked noodles.

Step 5: Rest and Serve

Remove the lasagna from the oven and let it rest uncovered for 15 minutes before serving. This resting period allows the layers to set and makes for cleaner slicing. The internal temperature will continue to rise slightly, ensuring all layers are perfectly cooked through.

Garnish with the 0.25 cup fresh flat-leaf parsley just before serving. Use a sharp knife to cut through all layers cleanly, wiping the blade between cuts if necessary. Each serving should reveal distinct, evenly cooked layers with the spinach filling clearly visible between the noodles and sauce.

Storing and Reheating This moosewood lasagna

Refrigerator Storage

Let your lasagna cool completely at room temperature for no more than 2 hours before refrigerating. I use airtight glass containers to maintain freshness—Pyrex works perfectly. Store for up to 4-5 days at 40°F or below. The flavors actually deepen as the herbs meld together overnight. ❄️

Freezing for Later

For longer storage, freeze lasagna in portions. Wrap individual slices tightly in plastic wrap, then place in freezer-safe bags with all air removed. It keeps well for 3 months without quality loss. I like to place parchment between slices for easy separation when reheating.

For whole lasagna, wrap the baking dish tightly with heavy-duty aluminum foil and freeze. Thaw overnight in the fridge before reheating. This method preserves the perfect layer structure we worked so hard to create.

Stovetop Reheating

My preferred method for single servings: Place a portion in a small saucepan with 2 tablespoons water or vegetable broth. Cover and heat over medium-low for 8-10 minutes, stirring occasionally. This gentle heat prevents the ricotta from becoming grainy while reviving the sauce’s richness. 🔥

Oven Reheating

For best results with whole lasagna, preheat oven to 350°F. Cover with foil and bake for 20-25 minutes until heated through. Remove foil for the last 5 minutes to crisp the top. Check that the center reaches 165°F—this ensures even heating without drying.

Microwave Quick Fix

When short on time, microwave individual portions on 70% power for 2-3 minutes, covered with a damp paper towel. Let rest for 1 minute before serving—this allows heat to distribute evenly. The parsley garnish adds freshness, so sprinkle it on after reheating.

Make-Ahead Strategy

You can assemble the lasagna completely up to 24 hours before baking. Store covered in the fridge, then bake as directed adding 10-15 minutes to the covered time. I often prepare it the night before—this actually improves the flavor as the herbs infuse the sauce overnight. ✨

Frequently Asked Questions