Spinach Lasagna

Introduction

This spinach lasagna is a comforting classic that packs in fresh greens for a flavorful and satisfying meal. You’ll love how the creamy ricotta and spinach layers complement the rich marinara. It’s perfect for feeding a crowd or enjoying as leftovers throughout 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. Melt the 1 tablespoon of butter in a large pot or Dutch oven over medium heat. Add the 24 ounces of fresh spinach leaves, working in batches if necessary. Cook, stirring frequently, until the spinach has wilted and released its liquid, about 5-7 minutes.
3. Transfer the cooked spinach to a colander. Once cool enough to handle, use your hands to squeeze out as much excess water as possible. Roughly chop the spinach.
4. In a large bowl, combine the 15 ounces of ricotta cheese, 2 eggs, 3/4 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese, the chopped spinach, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon Italian seasoning. Mix until well combined. Taste and adjust salt and pepper if desired.
5. If your lasagna noodle box directions indicate they need to be boiled, cook them according to package instructions until al dente. If using “no-boil” noodles, you can proceed without pre-cooking.
6. Lightly coat a 9×13 inch baking dish with cooking spray.
7. Assemble the lasagna in the prepared dish: Spread a thin, even layer (about 3/4 cup) of the 24-ounce jar of marinara sauce on the bottom.
8. Place a layer of lasagna noodles over the sauce. Spread half of the ricotta-spinach mixture evenly over the noodles.
9. Spoon another 3/4 cup of marinara sauce over the ricotta layer.
10. Repeat the layering process: noodles, the remaining ricotta-spinach mixture, and another 3/4 cup of sauce.
11. Top with a final layer of noodles and the remaining marinara sauce.
12. Sprinkle the 2 cups of shredded mozzarella cheese evenly over the top.
13. Cover the baking dish tightly with aluminum foil.
14. Bake in the preheated oven for 50 minutes.
15. Carefully remove the foil and bake for an additional 20-25 minutes, or until the cheese is golden and bubbly.
16. Remove the lasagna from the oven and let it rest for 15-20 minutes before slicing. Sprinkle the 2 tablespoons of chopped parsley over the top before serving.

Variations

1. Add a Protein Layer: During assembly, add a thin layer of cooked, crumbled Italian sausage or ground beef over the marinara sauce before adding the ricotta layer.
2. Creamy Bechamel Version: Replace the ricotta-spinach cheese mixture entirely with a simple bechamel sauce (milk, butter, flour) mixed with the cooked spinach and nutmeg.
3. Roasted Vegetable Twist: Roast vegetables like zucchini, mushrooms, or bell peppers and layer them with the spinach and cheese mixture for added depth.
4. Individual Portions: Assemble the lasagna in smaller, oven-safe dishes or foil tins for easy individual servings.

Tips for Success

1. Thoroughly squeezing the liquid from the cooked spinach is crucial to prevent a watery lasagna.
2. Letting the baked lasagna rest for 15-20 minutes before cutting allows the layers to set, making it much easier to serve neat slices.
3. Taste your ricotta-spinach mixture before assembling and adjust seasoning. The final flavor depends on this layer being well-seasoned.
4. If using regular lasagna noodles, slightly undercook them (very al dente) as they will continue to absorb moisture and cook in the oven.

Storage & Reheating

Let the lasagna cool completely, then cover tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator for up to 4 days. Reheat individual slices in the microwave or cover the whole dish with foil and reheat in a 350°F oven until warmed through.

FAQ

Q: Can I use frozen spinach instead of fresh?

A: Yes, you can. Substitute with two 10-ounce packages of frozen chopped spinach, thawed and squeezed extremely dry of all excess moisture.

Q: Do I have to cook the lasagna noodles first?

Q: Can I make this lasagna ahead of time?

A: 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.

Q: Why is my lasagna watery?

A: The most common cause is not removing enough moisture from the cooked spinach. Ensure you squeeze it very thoroughly in a colander or with a clean kitchen towel.

Q: Can I freeze spinach lasagna?

A: Yes. After baking and cooling, wrap the dish (or individual portions) tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: What can I use instead of Italian seasoning?

A: You can use an equal mix of dried oregano, basil, and thyme, or simply use 1/2 teaspoon of dried basil on its own.