Spinach Lasagna

Introduction

This classic Spinach Lasagna delivers layers of rich, cheesy comfort with the fresh, vibrant flavor of spinach. It’s a satisfying crowd-pleaser perfect for feeding a family or gathering, and the make-ahead nature means you can enjoy it without the last-minute fuss.

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). Lightly coat a 9×13-inch baking dish with cooking spray.
2. In a large pot or skillet, melt the butter over medium heat. Add all the fresh spinach leaves in batches, wilting each addition before adding more. Cook until all spinach is wilted and tender. Transfer to a colander and press with a spoon to drain as much liquid as possible. Allow to cool slightly.
3. In a large mixing bowl, combine the ricotta cheese, eggs, grated Parmesan cheese, 1 cup of shredded mozzarella cheese, salt, pepper, and Italian seasoning. Stir until well combined. Chop the wilted spinach and fold it into the ricotta mixture.
4. Spread a thin layer (about ½ cup) of marinara sauce over the bottom of the prepared baking dish. Arrange a single layer of lasagna noodles over the sauce, breaking them to fit as needed.
5. Spread one-third of the spinach-ricotta mixture evenly over the noodles. Top with about ¾ cup of marinara sauce. Repeat the layers two more times: noodles, spinach-ricotta mixture, sauce.
6. For the final layer, place a final layer of noodles over the last sauce. Top with the remaining marinara sauce, then sprinkle evenly with the remaining 2 cups of shredded mozzarella cheese.
7. Cover the dish tightly with aluminum foil. Bake in the preheated oven for 50 minutes.
8. Carefully remove the foil and continue baking, uncovered, for another 20-25 minutes, or until the cheese on top is bubbly and lightly browned.
9. Remove from the oven and let the lasagna rest for at least 15 minutes before slicing. Sprinkle with the chopped parsley just before serving.

Variations

• No-Boil Noodles: Use oven-ready (no-boil) lasagna noodles to skip the step of boiling traditional noodles; just be sure to cover the dish tightly with foil during baking and ensure your sauce is distributed evenly.
• Individual Portions: Assemble the lasagna in smaller, disposable aluminum pans or ramekins for individual servings, adjusting the bake time as needed.
• Meat Lover’s Twist: Before layering, brown 1 pound of Italian sausage or ground beef, drain the fat, and stir it into the jar of marinara sauce.
• White Sauce Version: Replace the marinara sauce layer between noodles with a simple béchamel sauce for a rich, creamy white spinach lasagna.

Tips for Success

• Squeezing the cooked spinach very dry is crucial; excess moisture will make your lasagna watery.
• Letting the baked lasagna rest for 15-20 minutes is non-negotiable—it allows the layers to set for clean, perfect slices.
• If using regular lasagna noodles, cook them just until al dente (firm to the bite) so they don’t become mushy during baking.
• Taste your ricotta-spinach mixture and adjust the salt and pepper before assembling.

Storage & Reheating

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

FAQ

Can I use frozen spinach instead of fresh?

Yes. Use two 10-ounce boxes of frozen chopped spinach, thawed and squeezed *very* dry in a clean kitchen towel to remove all excess water.

Do I need to boil the lasagna noodles first?

This recipe is written for traditional noodles that require boiling. Follow the package instructions for “al dente” prep. For no-boil noodles, see the variations section.

Why is my lasagna watery?

The most common cause is not removing enough moisture from the spinach. Be thorough when pressing and squeezing it. Letting it rest before cutting also helps.

Can I assemble this 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.

Can I make this lasagna vegetarian?

It already is vegetarian. Just ensure your marinara sauce does not contain meat.

What can I use instead of ricotta?

Cottage cheese is a common substitute. You can use it in the same quantity, though the texture will be slightly different. For a smoother texture, blend it first.