Spinach Ricotta Casserole Recipe: A Healthy Vegetarian Lunch, Dinner or Side Dish by Sarah Amona

Spinach Ricotta Casserole Recipe: A Healthy Vegetarian Lunch, Dinner or Side Dish

You don't always need meat at mealtime! This easy spinach ricotta casserole recipe is satisfying, filling and vegetarian. It could be served for lunch or dinner.

If you are making a protein like chicken, beef, pork or lamb, serve this creamy spinach casserole recipe with ricotta, mozzarella and Parmesan as a side dish.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 to 40 minutes
Total Time: 40 to 45 minutes

Servings: 4


  • 16 ounces frozen chopped spinach, thawed and well drained
  • 1 1/2 cups (12 ounces) part-skim ricotta cheese 
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese 
  • 6 large eggs, beaten until frothy (Egg Beaters substitution not tested, but possible)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Here's how to make it: 

  1. Spray a 1 1/2-quart casserole dish with vegetable spray. Layer the bottom evenly with the drained spinach
  2. In a bowl, mix the remaining ingredients until combined. Pour mixture into the spinach-lined dish. 
  3. Bake in a preheated 350-degree F oven for 35 to 40 minutes, or until slightly browned around the edges and center is firm to touch. Serve warm, garnished with fresh basil and diced tomatoes, if desired.

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Elisa Schmitz, 30Seconds
I agree with you and we are eating less meat, so I really appreciate this delicious recipe. Ricotta and spinach are so good together!
Sounds savory and satisfying.

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