Spinach Lasagna

Introduction

This classic Spinach Lasagna delivers layers of rich ricotta, vibrant spinach, and gooey cheese for a comforting, crowd-pleasing meal. It’s perfect for a family dinner or feeding a large gathering with minimal fuss. You’ll love how the fresh spinach adds a pop of color and earthy flavor that pairs beautifully with the creamy cheeses.

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. In a large skillet or pot over medium heat, melt the butter. Add the fresh spinach leaves in batches, wilting each batch before adding more. Once all spinach is wilted, remove from heat. Let cool slightly, then squeeze out as much excess liquid as possible with your hands or a clean kitchen towel. Roughly chop the spinach and set aside.
2. Preheat your oven to 375°F (190°C).
3. In a large bowl, combine the ricotta cheese, eggs, grated Parmesan cheese, 1 cup of shredded mozzarella cheese, salt, pepper, and Italian seasoning. Mix well. Fold in the chopped, wilted spinach until evenly distributed.
4. Prepare the lasagna noodles according to the package directions for a “par-boiled” or “al dente” result. Drain and lay them flat on a sheet of parchment paper to prevent sticking.
5. Assemble the lasagna in a 9×13-inch baking dish sprayed with cooking spray. Spread a thin layer of marinara sauce on the bottom. Layer in this order: noodles, a third of the spinach-ricotta mixture, sauce, and a sprinkle of the 2 cups of shredded mozzarella. Repeat this sequence two more times, finishing with a top layer of noodles, the remaining sauce, and the remaining shredded mozzarella.
6. Cover the baking dish tightly with aluminum foil. Bake for 50 minutes. Remove the foil and bake for an additional 15-25 minutes, or until the cheese on top is golden and bubbly.
7. Remove the lasagna from the oven and let it rest for at least 15 minutes before slicing. This helps the layers set. Garnish with chopped parsley before serving.

Variations

• Skillet Lasagna: For a quicker version, chop the par-boiled noodles and layer all ingredients in a large, deep oven-safe skillet. Bake as directed.
• Individual Portions: Assemble the lasagna in individual ramekins or small loaf pans for perfect personal servings and easy freezing.
• No-Boil Noodles: Use the “oven-ready” lasagna noodles found at most grocery stores. You may need to add a little extra sauce or a splash of water to the jarred sauce to ensure proper cooking.
• Extra Crispy Top: For the final 5 minutes of uncovered baking, switch the oven to broil to get a beautifully browned and crisp cheese topping.

Tips for Success

• Thoroughly squeezing the liquid from the cooked spinach is crucial to prevent a watery lasagna.
• Letting the lasagna rest after baking is non-negotiable; it ensures clean slices and perfectly layered servings.
• Taste your marinara sauce before assembling. If it’s a bit plain, season it with a pinch of the salt, pepper, and Italian seasoning from your list.
• Spread the ricotta mixture carefully with a spatula or the back of a spoon to avoid pulling up the noodles underneath.

Storage & Reheating

Store leftover lasagna, covered tightly, in the refrigerator for up to 4 days. For longer storage, freeze individual portions in airtight containers for up to 3 months. Reheat in the microwave until hot throughout, or cover with foil and reheat in a 350°F oven for 20-30 minutes until bubbly.

FAQ

Can I use frozen spinach instead of fresh?

Yes, you can substitute two 10-ounce packages of frozen chopped spinach. Thaw completely and squeeze out all excess water before adding to the ricotta mixture.

Do I have to boil the noodles first?

This recipe is written for traditional noodles that require boiling. If you use “no-boil” or “oven-ready” noodles, follow the variation note above and adjust liquid slightly.

Why is my lasagna watery?

The most common cause is not removing enough moisture from the spinach. Ensure you squeeze it very well. Also, let the lasagna rest fully before cutting.

Can I make 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.

What can I use instead of Italian seasoning?

A simple blend of dried oregano, basil, and a pinch of thyme or marjoram makes a good substitute.

Can I add meat to this recipe?

This recipe is designed as written, but a common variation is to brown 1 pound of Italian sausage or ground beef, drain the fat, and mix it into the marinara sauce before layering.