Spinach Lasagna

Introduction

This spinach lasagna brings the classic comfort of Italian cuisine to your table with a vibrant, healthy twist. You’ll love the rich layers of tender pasta, savory marinara, and creamy ricotta packed with fresh spinach. It’s a satisfying, crowd-pleasing dish perfect for both weeknight dinners and special gatherings.

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). Grease a 9×13 inch baking dish with cooking spray.
2. In a large pot or skillet, melt the 1 tablespoon butter over medium heat. Add all the fresh spinach leaves in batches, wilting each batch before adding more, until all spinach is wilted and tender. Transfer to a colander and press with a spoon to drain as much liquid as possible. When cool, chop the spinach finely.
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. Stir in the chopped spinach until well mixed.
4. To assemble the lasagna, spread about 3/4 cup of the marinara sauce in a thin layer on the bottom of the prepared baking dish.
5. Arrange a layer of lasagna noodles over the sauce, breaking them to fit as needed.
6. Spread 1/3 of the spinach and ricotta mixture evenly over the noodles.
7. Top the ricotta layer with about 3/4 cup of marinara sauce, then sprinkle with a portion of the 2 cups of mozzarella cheese.
8. Repeat the layers two more times: noodles, ricotta mixture, sauce, mozzarella cheese. Finish with a final layer of noodles, the remaining sauce, and the last of the mozzarella cheese.
9. Cover the dish tightly with aluminum foil. Bake for 50 minutes.
10. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden and the edges are cooked through.
11. Let the lasagna rest for 15-20 minutes before slicing. Garnish with the chopped parsley and serve.

Variations

• No-Boil Noodles: Use a no-boil or oven-ready lasagna noodle variety to skip the step of cooking the pasta before assembly.
• Vegetable Swap: Replace the fresh spinach with an equal weight of wilted and drained kale or Swiss chard.
• Meaty Add-On: Brown and drain a pound of ground Italian sausage or beef, then mix it into the marinara sauce for a meaty version.
• Individual Servings: Layer the ingredients in smaller, oven-safe dishes to create single-serving lasagnas, adjusting the baking time down slightly.

Tips for Success

• Let the assembled lasagna rest after baking—it’s crucial for clean slices and set layers.
• Pressing all excess liquid from the cooked spinach is the most important step to prevent a watery final dish.
• Taste your marinara sauce before assembling; if it’s bland, season it with a pinch more salt and pepper.
• To prevent sticking, make sure the bottom layer of the pan has a thin coat of sauce before adding the noodles.

Storage & Reheating

Cool leftovers completely, then store covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave or cover the whole dish with foil and warm in a 350°F oven until heated 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 completely dry.

Do I need to boil the lasagna noodles first?

For traditional noodles, follow the package instructions, which usually call for boiling. You can use the no-boil variation to skip this step.

Why is my lasagna watery?

This is almost always due to excess moisture in the spinach. Be very thorough when squeezing out the liquid after wilting.

Can I make this lasagna ahead of time?

Absolutely. Assemble it completely, cover tightly, and refrigerate for up to 24 hours. You may need to add 5-10 minutes to the covered baking time.

Can I freeze spinach lasagna?

Yes. Assemble, wrap the unbaked dish well in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.

What can I use instead of Italian seasoning?

Use a mix of 1/4 teaspoon dried basil and 1/4 teaspoon dried oregano as a simple substitute.