Spinach Lasagna

Introduction

You can create a rich, comforting classic that’s packed with vibrant flavor and layers of creamy texture. This spinach lasagna is a guaranteed crowd-pleaser, perfect for family dinners or make-ahead meals. Its hearty, cheesy goodness will have everyone coming back for seconds.

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 skillet, melt the butter over medium heat. Add the fresh spinach in batches, wilting each batch before adding more. Cook until all spinach is wilted and reduced. Transfer to a colander and press out as much liquid as possible. Roughly chop the spinach and set aside.
3. In a large bowl, combine the ricotta cheese, eggs, 3/4 cup Parmesan cheese, 1 cup mozzarella cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning. Mix well. Stir in the chopped, drained spinach until fully incorporated.
4. Lightly grease a 9×13-inch baking dish with cooking spray. Spread a thin layer (about 1/2 cup) of marinara sauce on the bottom of the dish.
5. Assemble the lasagna in layers: Place a single layer of lasagna noodles over the sauce. Spread one-third of the spinach-ricotta mixture evenly over the noodles. Spoon about one-third of the remaining marinara sauce over the cheese mixture. Repeat these layers (noodles, filling, sauce) two more times.
6. For the final layer, top with one last layer of noodles and spread any remaining sauce over them. Sprinkle the remaining 2 cups of shredded mozzarella cheese evenly over the top.
7. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 50 minutes.
8. Remove the foil and continue baking for an additional 20-25 minutes, or until the cheese is golden and bubbly.
9. Remove the lasagna from the oven and let it rest for 15 minutes before slicing. This allows the layers to set. Sprinkle with the chopped parsley just before serving.

Variations

• For a Crispier Top: Broil the lasagna for the final 2-3 minutes of cook time, watching closely to prevent burning.
• Individual Servings: Assemble the lasagna in smaller, greased loaf pans or oven-safe dishes for easy single servings and shorter baking times.
• No-Boil Noodle Method: Use regular lasagna noodles as directed, but ensure the sauce layers are a bit saucier and the lasagna is tightly covered with foil for the full initial bake time to allow the noodles to steam and cook through.
• Make it a Roll-Up: Spread the spinach-ricotta mixture onto cooked lasagna noodles, roll them up, place seam-side down in the dish, top with sauce and cheese, and bake.

Tips for Success

• Squeezing all excess liquid from the cooked spinach is crucial. Use a clean kitchen towel or paper towels to press it firmly, preventing a watery lasagna.
• Letting the baked lasagna rest for 15 minutes is non-negotiable. It firms up the layers, making it much easier to cut clean slices.
• To prevent the top layer of noodles from drying out or curling, make sure they are completely covered with sauce before adding the final cheese layer.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover individual portions with a damp paper towel and microwave until hot, or cover the baking dish with foil and reheat in a 350°F oven for 20-30 minutes.

FAQ

Can I use frozen spinach?

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

Do I need to boil the lasagna noodles first?

This recipe uses the traditional method, where the uncooked noodles soften by absorbing moisture from the sauce and ricotta during baking. Ensure the noodles are fully covered with sauce.

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.

Can I freeze spinach lasagna?

Yes. Assemble and bake as directed, let it cool completely, then wrap the entire dish tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating, covered, in a 350°F oven.

What can I use instead of Italian seasoning?

You can use an equal mix of dried basil, oregano, and a pinch of thyme or rosemary to mimic the flavor profile.

Why did my lasagna turn out watery?

This is almost always due to excess moisture in the spinach or from the ricotta. Ensure you drain the spinach extremely well and use whole-milk ricotta, which tends to be less watery than part-skim varieties.