Spinach Lasagna

Introduction

This creamy, hearty spinach lasagna is a true crowd-pleaser. You get layers of tender noodles, rich ricotta and spinach filling, and gooey cheese in every bite. It’s a perfect meatless main that feels both comforting and satisfying.

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 Dutch oven, melt the butter over medium heat. Add the fresh spinach in batches, wilting each batch before adding more. Once all spinach is wilted, transfer it to a colander. Let it cool slightly, then squeeze out as much excess liquid as possible with your hands. Chop the spinach finely.
3. In a large bowl, combine the chopped spinach, ricotta cheese, eggs, 3/4 cup Parmesan cheese, 1 cup mozzarella cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning. Mix until well combined. Taste and adjust salt and pepper if needed.
4. Spread about 1/2 cup of the marinara sauce in the bottom of the prepared baking dish. Arrange a layer of uncooked lasagna noodles over the sauce (breaking noodles as needed to fit).
5. Spread half of the ricotta-spinach mixture evenly over the noodles. Spoon about 1 cup of marinara sauce over the ricotta layer. Add another layer of noodles.
6. Spread the remaining ricotta-spinach mixture over the noodles. Top with another 1 cup of marinara sauce, then a final layer of noodles.
7. Spread the remaining marinara sauce over the top noodle layer. Sprinkle evenly with the 2 cups of shredded mozzarella cheese.
8. Cover the dish tightly with aluminum foil. Bake for 50 minutes.
9. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and starting to brown.
10. Remove the lasagna from the oven and let it rest for 15 minutes before serving. Sprinkle with chopped parsley just before slicing.

Variations

• For a lighter version, substitute whole-milk ricotta with part-skim ricotta and use low-moisture, part-skim mozzarella.
• To make it more hands-off, use no-boil lasagna noodles; the extra sauce will cook them perfectly.
• Try a white sauce version by replacing the marinara with a simple béchamel sauce for a richer, creamier dish.
• Serve individual slices on a bed of fresh arugula lightly dressed with lemon juice for a bright, contrasting side.

Tips for Success

• Squeezing the spinach thoroughly is crucial; excess water will make your lasagna filling runny.
• Letting the lasagna rest after baking allows the layers to set, making it much easier to cut clean slices.
• For deeper flavor, use a high-quality jarred marinara or season your favorite brand with extra garlic and herbs.
• If your noodles are very stiff, you can soak them in hot water for 10-15 minutes before assembling to prevent hard edges.

Storage & Reheating

Leftover lasagna can be stored, covered, in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the baking dish with foil and reheat in a 350°F oven until warmed through (about 30 minutes).

FAQ

Do I need to cook the lasagna noodles first?

No, this recipe uses the regular, uncooked noodles. They will absorb moisture from the sauce and cheese as they bake, becoming perfectly tender.

Can I use frozen spinach instead of fresh?

Yes, you can substitute with 20-24 ounces of frozen chopped spinach. Thaw it completely and squeeze out ALL the liquid before using.

Why do I let the lasagna rest after baking?

Resting allows the layers to firm up. Cutting into it immediately will cause the cheesy layers to ooze out, resulting in a messy slice.

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 this lasagna?

Yes. After baking and cooling completely, wrap the dish tightly in plastic wrap and foil, or slice and freeze portions. Thaw overnight in the fridge and reheat in the oven.

My cheese filling seems too thick. Is that okay?

Yes, the ricotta mixture should be thick. It will soften and spread during baking as the eggs cook and bind it together.