Spinach Lasagna

Introduction

You’re going to love this comforting, crowd-pleasing Spinach Lasagna. It’s packed with layers of fresh spinach, creamy ricotta, and melty cheeses for a classic vegetarian meal that’s satisfying and perfect for feeding a group or prepping for the week ahead.

Prep & Cook Time

Prep Time: 45 minutes

Cook Time: 75 minutes

Total Time: 120 minutes

Servings: 12

Ingredients

• 1 tablespoon butter
• 24 ounces fresh spinach leaves
• 15 ounces ricotta cheese
• 2 eggs
• 3/4 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon salt (plus more to taste)
• 1/4 teaspoon pepper (plus more to taste)
• 1/2 teaspoon Italian seasoning
• 1 box lasagna noodles
• 24 ounce jar marinara sauce
• 2 cups shredded mozzarella cheese
• cooking spray
• 2 tablespoons chopped parsley

Instructions

1. Preheat your oven to 375°F (190°C). Prepare a 9×13 inch baking dish by lightly coating it with cooking spray.
2. In a large pot or Dutch oven, melt the butter over medium heat. Add the fresh spinach in batches, wilting each batch before adding more. Once all spinach is wilted and tender, drain it in a colander, pressing out as much excess liquid as possible with a spoon. Roughly chop the spinach and set aside to cool.
3. In a large bowl, combine the ricotta cheese, eggs, 3/4 cup Parmesan cheese, 1 cup shredded mozzarella, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon Italian seasoning. Mix well. Stir in the cooled, chopped spinach until evenly combined. Taste and adjust salt and pepper if needed.
4. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions for “al dente.” Drain and lay the noodles flat on a clean kitchen towel or parchment paper to prevent sticking.
5. Assemble the lasagna: Spread about 1/2 cup of marinara sauce on the bottom of the prepared baking dish. Arrange a layer of noodles over the sauce, slightly overlapping.
6. Spread one-third of the spinach-ricotta mixture evenly over the noodles. Drizzle about 3/4 cup of marinara sauce over the cheese layer. Repeat the layering process two more times (noodles, cheese mixture, sauce).
7. Finish with a final layer of noodles, then spread the remaining marinara sauce on top. Sprinkle the 2 cups of shredded mozzarella cheese evenly over the top.
8. Cover the baking dish tightly with aluminum foil. Bake for 50 minutes.
9. Remove the foil and bake, uncovered, for an additional 20-25 minutes, or until the cheese is bubbly and golden in spots.
10. Remove the lasagna from the oven and let it rest for at least 15 minutes before slicing. This allows the layers to set. Garnish with the chopped parsley just before serving.

Variations

• Skillet Lasagna: For a quicker version, break the lasagna noodles into pieces and cook them with the sauce and water directly in a large, deep skillet, layering the cheese and spinach mixture as you go.
• Individual Servings: Assemble the lasagna in individual ramekins or small baking dishes for personalized portions.
• Broil for a Crispy Top: For a deeply browned and crispy cheese crust, turn your oven to broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.
• Add a Bechamel Layer: For an even creamier texture, replace one of the ricotta layers with a simple bechamel sauce made from the butter, flour, and milk.

Tips for Success

• Spinach is Key: Pressing as much liquid as possible from the cooked spinach is crucial. Excess moisture will make your lasagna watery.
• No-Boil Noodles Work: To save time, you can use “no-boil” lasagna noodles. Be sure your sauce is a bit looser and that you cover the dish tightly with foil to ensure the noodles cook through.
• The Rest is Best: Don’t skip the resting time after baking. It’s essential for clean slices and perfect layers.
• Prevent Sticking: When using regular noodles, laying them on a towel instead of stacking them hot will prevent them from sticking together in a clump.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 1-2 minutes, or reheat a larger portion, covered with foil, in a 350°F oven for 20-30 minutes until heated through.

FAQ

Can I use frozen spinach instead of fresh?

Yes, you can substitute with two 10-ounce packages of frozen chopped spinach. Thaw completely and squeeze it in a clean kitchen towel until very dry before using.

Do I have to cook the lasagna noodles first?

For this recipe using standard noodles, yes, you must par-cook them. However, you can use “oven-ready” or “no-boil” noodles without pre-cooking.

Why is my lasagna watery?

The most common cause is excess moisture from the spinach. Ensure you press it very well. Letting the assembled lasagna rest before serving also allows it to reabsorb some liquid.

Can I make this lasagna ahead of time?

Absolutely. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time if it goes into the oven cold.

Can I freeze spinach lasagna?

Yes. Bake it as directed, let it cool completely, then wrap the whole dish tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat, covered, in a 350°F oven until hot.

What can I use instead of Italian seasoning?

You can use a pinch each of dried oregano, basil, and thyme, or simply omit it and rely on the flavor of the Parmesan and marinara sauce.