Spinach Lasagna

Introduction

This spinach lasagna is a comforting classic that gets its vibrant flavor and satisfying texture from layers of fresh spinach and creamy ricotta. You’ll love how the simple, fresh ingredients come together to create a rich and cheesy dish perfect for feeding a crowd. It’s surprisingly straightforward to make, delivering that perfect lasagna experience you’re craving.

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 all the fresh spinach leaves in batches, wilting each batch before adding more. Once all spinach is wilted, transfer it to a colander to drain and cool. When cool enough to handle, squeeze out as much excess liquid as possible with your hands, then roughly chop.
3. In a large bowl, combine the ricotta cheese, eggs, 3/4 cup Parmesan cheese, 1 cup shredded mozzarella, salt, pepper, and Italian seasoning. Mix well. Stir in the chopped, drained spinach.
4. Lightly coat a 9×13-inch baking dish with cooking spray. Spread about 1/2 cup of the marinara sauce in a thin layer on the bottom of the dish.
5. Assemble the lasagna: Arrange a single layer of uncooked lasagna noodles over the sauce. Spread one-third of the spinach-ricotta mixture over the noodles. Spoon about 3/4 cup of marinara sauce over the ricotta layer. Repeat the layers (noodles, ricotta, sauce) two more times. For the final layer, top with a fourth layer of noodles. Spread the remaining marinara sauce over these noodles and sprinkle evenly with the remaining 2 cups of shredded mozzarella cheese.
6. Cover the baking dish tightly with aluminum foil. Bake for 50 minutes.
7. Carefully remove the foil and continue baking, uncovered, for another 20-25 minutes, or until the cheese is golden and bubbly.
8. Remove from the oven and let the lasagna rest for 15 minutes before serving. Sprinkle with chopped parsley just before slicing.

Variations

• For a crispier top, place the lasagna under the broiler for the final 2-3 minutes of cooking, watching closely to prevent burning.
• To make individual portions, assemble the lasagna in disposable aluminum loaf pans or small oven-safe dishes.
• Try adding a layer of thinly sliced zucchini or mushrooms between the ricotta and sauce layers for extra vegetables.
• For a deconstructed version, mix cooked lasagna noodles with the spinach-ricotta filling and sauce, top with mozzarella, and bake as a casserole.

Tips for Success

• Squeezing the spinach thoroughly is crucial; excess water will make your lasagna soupy.
• No-boil noodles work perfectly here. Ensure the sauce touches all edges of the dry noodles so they absorb moisture and cook through.
• Letting the lasagna rest after baking is non-negotiable; it allows the layers to set for cleaner slices.
• Taste the ricotta mixture before assembling and adjust salt and pepper to your preference.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the entire dish with foil and warm in a 350°F oven until heated through.

FAQ

Can I use frozen spinach?

Yes, you can substitute with two 10-ounce packages of frozen chopped spinach, thawed and squeezed completely dry.

Do I have to use no-boil noodles?

You can use regular lasagna noodles. Par-boil them according to package directions until just pliable (about 6-7 minutes) before assembling.

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 10-15 minutes to the covered baking time.

Why did my lasagna turn out watery?

This is almost always due to excess moisture from the spinach not being squeezed enough or from using a marinara sauce that is too thin.

Can I freeze this lasagna?

Yes. Bake, cool completely, wrap tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat, covered, in a 350°F oven until hot. You can also freeze the unbaked assembled lasagna; bake from frozen, adding 30-45 minutes to the covered baking time.

What can I use instead of Italian seasoning?

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