Spinach Lasagna

Introduction

This hearty Spinach Lasagna brings classic comfort food to your table, layering vibrant spinach and rich cheeses between tender noodles and tangy marinara. You’ll love how the fresh, earthy spinach balances the creamy ricotta for a satisfying and flavorful dish. It’s perfect for feeding a crowd or creating delicious leftovers for the week.

Prep & Cook Time

• Prep Time: 45 minutes
• Cook Time: 75 minutes
• Total Time: 2 hours
• 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).
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, until all spinach is cooked down. Season lightly with salt and pepper. Drain the spinach in a colander, pressing with a spoon to remove excess liquid. Let cool, then chop roughly.
3. In a large bowl, combine the ricotta cheese, eggs, grated Parmesan cheese, 1 cup shredded mozzarella cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning. Mix well. Fold in the chopped, drained spinach.
4. Cook the lasagna noodles according to package directions for “al dente.” Drain and lay them flat on a sheet of parchment paper to prevent sticking.
5. Prepare a 9×13 inch baking dish by coating it lightly with cooking spray. Spread about 1/2 cup of marinara sauce in a thin layer on the bottom.
6. Assemble the lasagna: Place a layer of noodles over the sauce. Spread a third of the spinach-ricotta mixture over the noodles, then top with about 3/4 cup of marinara sauce. Repeat this layering (noodles, spinach mixture, sauce) two more times. Top the final layer with the remaining noodles, the remaining marinara sauce, and the final 2 cups of shredded mozzarella cheese.
7. Cover the baking dish tightly with aluminum foil. Bake for 50 minutes.
8. Remove the foil and bake for an additional 15-25 minutes, or until the cheese is bubbly and starting to brown.
9. Let the lasagna rest for at least 15 minutes before slicing. Sprinkle with chopped parsley before serving.

Variations

• No-Boil Method: Use “no-boil” or oven-ready lasagna noodles and slightly increase the amount of marinara sauce for moisture.
• Individual Portions: Assemble the lasagna in small, oven-safe dishes or disposable foil tins for personal servings, adjusting the bake time as needed.
• Vegetable Swap: Replace the fresh spinach with an equal weight of thawed and thoroughly squeezed frozen spinach for a convenient shortcut.
• Herb Crust: Mix the final 2 cups of mozzarella with a tablespoon of Italian seasoning before topping the lasagna for a more herby crust.

Tips for Success

• Ensure your spinach is thoroughly drained and squeezed to prevent a watery lasagna.
• Letting the assembled lasagna rest for 15 minutes after baking is crucial for clean, neat slices.
• Taste your marinara sauce before assembling and season with extra salt, pepper, or herbs if desired.
• To prevent the foil from sticking to the cheese topping when you remove it, spray the underside lightly with cooking spray.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual slices for up to 3 months. Reheat single servings in the microwave, or reheat larger portions, covered with foil, in a 350°F oven until warmed through.

FAQ

Can I make this lasagna ahead of time?

Yes! Assemble the lasagna up to a day in advance, cover tightly, and refrigerate. Add 10-15 minutes to the covered baking time if baking straight from the fridge.

Do I have to cook the noodles first?

For traditional noodles, yes, it’s necessary to avoid a dry, crunchy texture. For a no-cook option, use “oven-ready” noodles specifically designed for this purpose.

Why is my lasagna watery?

This is almost always due to excess moisture from the spinach. Be diligent about pressing out all liquid after wilting it.

Can I use a different cheese instead of ricotta?

The recipe is designed for ricotta’s texture. For a variation, you could substitute cottage cheese, blended until smoother, but the result will be different.

How do I know when the lasagna is done?

The lasagna is done when the cheese topping is melted and golden, and the sauce is bubbling vigorously around the edges.

Can I double this recipe?

You can double the ingredients, but you’ll need two 9×13 dishes. It is not recommended to try baking one extra-deep lasagna as it won’t cook evenly.