Spinach Lasagna

Introduction

You’ll love this classic Spinach Lasagna for its perfect balance of creamy, cheesy richness and the fresh, vibrant flavor of spinach. It’s a satisfying vegetarian meal that’s ideal for feeding a crowd or creating delicious leftovers. The combination of ricotta, mozzarella, and Parmesan creates a wonderfully gooey and flavorful center in every bite.

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 leaves in batches, wilting each batch before adding more, until all spinach is wilted and reduced. Transfer the cooked spinach to a colander and press with a spoon to drain excess liquid. Allow it to cool slightly, then chop roughly.
3. In a large mixing bowl, combine the ricotta cheese, eggs, 3/4 cup Parmesan cheese, 1 cup shredded mozzarella, the chopped spinach, 1/2 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning. Mix until well combined.
4. If your lasagna noodles are not the “no-boil” variety, cook them according to package directions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.
5. Lightly coat a 9×13 inch baking dish with cooking spray. Spread about 1/2 cup of the marinara sauce onto the bottom of the dish.
6. Assemble the lasagna in layers: Place a single layer of lasagna noodles over the sauce. Spread one-third of the ricotta-spinach mixture evenly over the noodles. Spoon about 3/4 cup of marinara sauce over the ricotta layer. Repeat the layers (noodles, ricotta mixture, sauce) two more times.
7. For the final top layer, place the last layer of noodles over the last sauce layer. Spread the remaining marinara sauce over these noodles. Evenly sprinkle the remaining 2 cups of shredded mozzarella cheese on top.
8. Cover the dish tightly with aluminum foil. Bake in the preheated oven for 50 minutes.
9. Carefully remove the foil and continue baking, uncovered, for another 20-25 minutes, or until the cheese is bubbly and golden brown.
10. Remove the lasagna from the oven and let it rest for 15-20 minutes before slicing. This allows the layers to set. Garnish with the chopped parsley just before serving.

Variations

• Roasted Vegetable Layer: For added depth, roast thinly sliced zucchini or mushrooms and add them as a layer between the ricotta and sauce.
• White Sauce Version: Swap the marinara sauce for a simple béchamel sauce for a creamy, white spinach lasagna.
• Crispy Top: For a crispier top, broil the lasagna for 2-3 minutes at the end of the cooking time, watching carefully to prevent burning.
• Single-Serve Portions: Assemble individual portions in small, oven-safe dishes for easy freezing and reheating later.

Tips for Success

• Squeeze the cooked spinach as dry as possible; excess moisture is the enemy of a perfectly layered, sliceable lasagna.
• Letting the lasagna rest after baking is non-negotiable. It firms up the layers, making it much easier to cut clean squares.
• If using regular lasagna noodles, don’t overcook them. They will continue to absorb liquid and soften while baking.
• Taste your ricotta-spinach mixture before assembling and adjust the salt and pepper to your preference.

Storage & Reheating

Store leftover lasagna, covered tightly in the baking dish or transferred to an airtight container, in the refrigerator for up to 4 days. Reheat individual portions in the microwave until hot. For larger portions or to restore a crispy top, reheat in a 350°F oven, covered with foil, for 20-30 minutes or until heated through.

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 it in a clean kitchen towel until very dry before mixing with the ricotta.

Do I have to cook the noodles first?

If you are using standard (not “no-boil”) lasagna noodles, yes, you must partially cook them as directed in step 4 to ensure they become tender during baking.

How can I make this gluten-free?

Simply swap the regular lasagna noodles for gluten-free lasagna noodles. Be sure to check the package instructions, as some may require pre-boiling.

Can I prepare this lasagna ahead of time?

Absolutely. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours. You may need to add 10-15 minutes to the covered baking time if baking straight from the fridge.

Why is my lasagna watery?

This is usually due to excess moisture from the spinach, sauce, or ricotta. Ensure your spinach is thoroughly drained and squeezed, and don’t skip the resting step after baking, which allows the liquid to be reabsorbed.

Can I freeze spinach lasagna?