Spinach Lasagna

Introduction

This classic Spinach Lasagna delivers layers of comforting flavor and vibrant greens. You’ll love the creamy ricotta filling brightened with fresh spinach and a trio of cheeses. It’s a perfect make-ahead meal that feeds a crowd and is always a hit.

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 grease a 9×13-inch baking dish with cooking spray.
2. In a large pot or Dutch oven, melt the butter over medium heat. Add all the fresh spinach leaves in batches, wilting each batch before adding more, until all spinach is wilted and reduced in volume. Transfer spinach to a colander and press firmly with a spoon to squeeze out as much excess liquid as possible. Let cool slightly.
3. In a large bowl, combine the ricotta cheese, eggs, grated Parmesan, 1 cup shredded mozzarella, salt, pepper, and Italian seasoning. Mix well. Chop the cooled, drained spinach and stir it into the ricotta mixture.
4. If your lasagna noodle box instructions recommend boiling, cook the noodles according to package directions just until al dente. Drain and lay them flat on a clean kitchen towel. If using “no-boil” noodles, no pre-cooking is needed.
5. To assemble the lasagna, spread about 1/2 cup of marinara sauce in the bottom of the prepared baking dish.
6. Arrange a single layer of lasagna noodles over the sauce, slightly overlapping. Spread 1/3 of the ricotta-spinach mixture evenly over the noodles. Drizzle about 3/4 cup of marinara sauce over the ricotta layer.
7. Repeat the layering two more times: noodles, ricotta mixture, sauce.
8. Top with a final layer of noodles. Spread the remaining marinara sauce over the top, ensuring all noodles are covered. Sprinkle the remaining 2 cups of shredded mozzarella cheese evenly over the top.
9. Cover the dish tightly with aluminum foil. Bake for 50 minutes.
10. Remove the foil and bake uncovered for an additional 20-25 minutes, or until the cheese is bubbly and lightly browned on top.
11. Remove from the oven and let the lasagna stand for 15-20 minutes to set before slicing. Sprinkle with chopped parsley just before serving.

Variations

• Roast and Blend: For a deeper flavor, substitute the marinara sauce with a homemade version made by blending roasted red peppers with canned tomatoes and herbs.
• Individual Portions: Assemble the lasagna in small, oven-safe baking dishes or ramekins for single-serving portions, adjusting the bake time as needed.
• Herb Crust: Mix the 2 cups of mozzarella for the top with an extra 1/4 cup of panko breadcrumbs and a pinch of Italian seasoning before sprinkling for a crispier top.
• Extra Veggie: Add a textural layer by thinly slicing zucchini or mushrooms and sautéing them before adding between the ricotta and sauce layers.

Tips for Success

• Drain the Spinach Well: Squeezing out excess water from the wilted spinach is crucial to prevent a watery lasagna. Let it cool enough to handle and press firmly in the colander.
• Let it Rest: The 15-20 minute rest period after baking is non-negotiable. It allows the layers to firm up, making it much easier to cut clean slices.
• Taste the Filling: Before assembling, taste the ricotta-spinach mixture and adjust the salt and pepper to your liking. The cheese layers can mellow seasoning.
• Prevent Sticking: If using regular noodles, laying them on a damp towel after boiling prevents them from sticking together while you assemble.

Storage & Reheating

Store leftover lasagna, tightly covered, in the refrigerator for up to 4 days. For longer storage, wrap individual slices or the whole pan tightly and freeze for up to 3 months. Reheat individual portions in the microwave, or reheat larger pieces in a covered baking dish in a 350°F oven until warmed through.

FAQ

Can I use frozen spinach instead of fresh?

Yes, you can substitute two (10-ounce) packages of frozen chopped spinach, thawed and squeezed very dry.

Do I have to boil the noodles first?

If your box specifies “oven-ready” or “no-boil,” you can use them directly. For regular noodles, boiling is recommended to ensure they cook through in the bake time.

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 bake time if it goes into the oven cold.

Why is my lasagna watery?

The most common causes are not draining the spinach thoroughly or using a sauce with high water content. Ensure you press all liquid from the spinach and use a thick, quality marinara.

Can I use a different cheese?

The Parmesan and mozzarella are essential, but for the ricotta layer, you could substitute cottage cheese, pressed dry and blended for a smoother texture.

How do I know when the lasagna is done baking?

The lasagna is done when the cheese on top is melted and golden, and the sauce is bubbling vigorously around the edges. An instant-read thermometer inserted into the center should read at least 160°F.