Spinach Lasagna

Introduction

This classic Spinach Lasagna is the perfect blend of comforting, cheesy goodness and fresh, flavorful spinach. You’ll love the rich layers of noodles, marinara, and a creamy ricotta-spinach filling. It’s a satisfying, crowd-pleasing dish ideal for a family dinner or a special occasion.

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). Spray a 9×13 inch baking dish with cooking spray.
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, until all spinach is wilted. Transfer the spinach to a colander and, once cool enough to handle, squeeze out as much excess 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 shredded mozzarella cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon Italian seasoning. Mix well. Fold in the prepared, chopped spinach.
4. Assemble the lasagna: Spread about 1/2 cup of the marinara sauce evenly in the bottom of the prepared baking dish. Arrange a single layer of lasagna noodles over the sauce (no-boil noodles can be used as-is).
5. Spread one-third of the ricotta-spinach mixture over the noodles. Top with another 1 cup of marinara sauce, then sprinkle with a portion of the 2 cups of shredded mozzarella cheese.
6. Repeat the layering process two more times: noodles, ricotta mixture, marinara, shredded mozzarella. For the final layer, top the last set of noodles with the remaining marinara sauce and the last of the 2 cups of shredded mozzarella cheese.
7. Cover the baking dish tightly with aluminum foil, tenting it slightly so it doesn’t touch the cheese. Bake for 50 minutes.
8. Remove the foil and continue baking for an additional 20-25 minutes, or until the cheese is bubbly and starting to brown.
9. Remove from the oven and let the lasagna rest for at least 15 minutes before slicing. This helps the layers set. Sprinkle with the chopped parsley before serving.

Variations

• White Lasagna Twist: Replace the marinara sauce with a simple béchamel sauce (butter, flour, milk) for a rich, creamy white spinach lasagna.
• No-Boil Noodles: Use a “no-boil” or “oven-ready” lasagna noodle box to save a step—just layer them dry as directed.
• Individual Portions: Assemble the lasagna in smaller, oven-safe baking dishes or disposable tins for perfect single servings.
• Extra Flavor Boost: Add a pinch of red pepper flakes or a teaspoon of minced garlic to the ricotta-spinach mixture.

Tips for Success

• Squeeze Spinach Thoroughly: Removing as much liquid as possible from the cooked spinach is crucial to prevent a watery lasagna.
• Let it Rest: The 15+ minute rest after baking is non-negotiable. It allows the cheese and sauce to firm up for clean, neat slices.
• Test Noodle Doneness: If using regular noodles, you can boil them until just pliable (about 5 minutes less than package directions) so they finish cooking perfectly in the oven.
• Customize Salt: Taste your marinara sauce before assembling. If it’s very seasoned, you may want to slightly reduce the salt in the ricotta mixture.

Storage & Reheating

Store leftover lasagna, covered tightly, in the refrigerator for up to 4 days. For best reheating, cover individual portions and microwave until hot, or cover the whole dish with foil and reheat in a 350°F oven for 20-30 minutes. It can also be frozen for up to 3 months.

FAQ

Do I have to boil the lasagna noodles first?

Not necessarily. You can use regular noodles and parboil them, or you can use “no-boil/oven-ready” noodles. If using regular noodles without boiling, ensure there is enough sauce surrounding them and bake covered for the full time.

Can I use frozen spinach instead of fresh?

Yes, but it is not listed in the ingredients. To modify, you would need to use two 10-ounce boxes of frozen chopped spinach, thawed and squeezed extremely dry.

Can I make 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.

Why is my lasagna watery?

The most common cause is not removing enough moisture from the spinach. Ensure you squeeze it very well in a clean kitchen towel or paper towels.

Can I use a different cheese?

The recipe is designed for the listed cheeses. You could substitute cottage cheese for ricotta, but the texture will be different. Avoid pre-grated cheese, as it contains anti-caking agents that prevent it from melting as smoothly.

How do I know when the lasagna is done?

The lasagna is done when the cheese is fully melted and bubbly around the edges, and the noodles are tender when pierced with a knife (check the center layer).