Spinach Lasagna

Introduction

This spinach lasagna delivers classic comfort with a vibrant, fresh twist. You’ll love the layers of tender noodles, rich cheese filling studded with savory spinach, and tangy marinara sauce. It’s a hearty, crowd-pleasing dish perfect for family dinners or entertaining.

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 and cook, stirring frequently, until wilted, about 5-7 minutes. Transfer the spinach to a colander and press with a spoon to drain excess liquid. Let it cool slightly, then chop roughly.
3. In a large bowl, combine the ricotta cheese, eggs, 3/4 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon Italian seasoning. Mix well. Fold in the chopped, cooled spinach.
4. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions for “al dente.” Drain and lay the noodles flat on a sheet of parchment paper to prevent sticking.
5. Spray a 9×13 inch baking dish with cooking spray. Spread a thin layer (about 3/4 cup) of marinara sauce on the bottom of the dish.
6. Assemble the lasagna: Place a single layer of cooked noodles over the sauce. Spread one-third of the spinach-ricotta mixture evenly over the noodles. Drizzle about 3/4 cup of marinara sauce over the cheese layer. Repeat these layers two more times (noodles, cheese mixture, sauce). For the final top layer, place a fourth layer of noodles. Spread the remaining marinara sauce over these noodles and sprinkle the top evenly with the 2 cups of shredded mozzarella cheese.
7. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 50 minutes.
8. Carefully remove the foil and continue baking, uncovered, for another 15-20 minutes, or until the cheese on top is melted, bubbly, and lightly golden.
9. Remove the lasagna from the oven and let it rest for at least 15 minutes before slicing. This allows the layers to set. Garnish with the chopped parsley before serving.

Variations

• No-Boil Noodle Method: Use oven-ready (no-boil) lasagna noodles. Simply layer them dry, but ensure all noodles are fully covered with sauce to absorb moisture and cook through.
• Individual Servings: Assemble the lasagna in smaller, personal-sized oven-safe dishes or foil pans. Reduce the baking time by 10-15 minutes.
• Roasted Vegetable Addition: Roast some sliced mushrooms, zucchini, or bell peppers (with a bit of oil, salt, and pepper) and add them as a thin layer between the cheese and sauce for extra flavor and texture.
• Creamy Béchamel Layer: Swap one of the marinara layers for a simple béchamel sauce (made separately with butter, flour, and milk) to create a richer, white lasagna variation.

Tips for Success

• Squeeze the cooked spinach very well to remove as much liquid as possible; this prevents a soggy lasagna.
• Letting the assembled, unbaked lasagna sit for 30 minutes before baking (or refrigerating it overnight) helps the noodles absorb flavor and can improve texture.
• Always let the lasagna rest after baking. Cutting too soon will cause the layers to slide apart.
• If the top browns too quickly during the final uncovered bake, loosely tent it with foil again.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual portions tightly and freeze for up to 3 months. Reheat single servings in the microwave until hot throughout, or reheat larger portions, covered with foil, in a 350°F oven for 20-30 minutes.

FAQ

Can I use frozen spinach instead of fresh?

Yes, you can substitute with two 10-ounce packages of frozen chopped spinach. Thaw completely and squeeze out ALL excess water in a clean kitchen towel.

Do I have to cook the noodles first?

For traditional lasagna noodles, yes, you must cook them al dente as directed. For a shortcut, use “oven-ready” no-boil noodles, but ensure they are fully covered in sauce.

Why does my lasagna come out watery?

The most common cause is excess moisture from the spinach. Make sure to drain and squeeze it thoroughly after wilting. Also, avoid using a sauce that is too thin.

Can I assemble this lasagna ahead of time?

Absolutely. Assemble it 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.

Can I freeze this lasagna?

What can I use instead of ricotta?

For a different texture, you can replace the ricotta with an equal amount of full-fat cottage cheese, blended smooth if preferred.