Spinach Lasagna

Introduction

This spinach lasagna delivers the ultimate comfort food experience with a vibrant, cheesy twist. You get layers of perfectly cooked pasta, a rich ricotta filling studded with tender spinach, and a blanket of melted cheese in every bite. It’s a satisfying vegetarian main dish that’s impressive enough for guests yet simple enough for a cozy family dinner.

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). Lightly coat a 9×13 inch baking dish with cooking spray.
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. Once all spinach is wilted, transfer it to a colander. Let it cool slightly, then use your hands to squeeze out as much excess liquid as possible. Roughly chop the spinach.
3. In a large bowl, combine the chopped spinach, ricotta cheese, eggs, grated Parmesan, the 1 cup of shredded mozzarella, salt, pepper, and Italian seasoning. Mix until well combined. Set aside.
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 clean kitchen towel or parchment paper to prevent sticking.
5. To assemble the lasagna, spread about 1/2 cup of marinara sauce in the bottom of the prepared baking dish. Arrange a layer of noodles over the sauce, slightly overlapping.
6. Spread half of the spinach-ricotta mixture evenly over the noodles. Spoon about 1 cup of marinara sauce over the cheese layer. Add another layer of noodles.
7. Repeat with the remaining spinach-ricotta mixture, another 1 cup of marinara sauce, and a final layer of noodles.
8. Spread the remaining marinara sauce over the top noodle layer. Sprinkle the 2 cups of shredded mozzarella cheese evenly over the top.
9. Cover the dish tightly with aluminum foil and bake for 50 minutes.
10. Remove the foil and bake uncovered for an additional 20-25 minutes, or until the cheese is bubbly and golden brown.
11. Remove the lasagna from the oven and let it rest for 15 minutes before slicing. This allows the layers to set. Garnish with chopped parsley before serving.

Variations

• No-Boil Method: Use “oven-ready” lasagna noodles to skip the boiling step. You may need a slightly saucier jar of marinara or a splash of water.
• Individual Servings: Assemble the lasagna in smaller, oven-safe dishes for personal portions, adjusting the baking time slightly downward.
• Extra Creamy Layer: Thin the ricotta mixture with a few tablespoons of milk or cream for an even more decadent texture.
• Crispy Top: For a firmer, crispier top, switch the oven to broil for the final 1-2 minutes of cooking, watching carefully to prevent burning.

Tips for Success

• Dry the Spinach Well: Taking the time to thoroughly squeeze the liquid from the cooked spinach is crucial to prevent a watery lasagna.
• Season the Water: Salt the pasta water generously; it’s your best chance to season the noodles themselves.
• Let it Rest: Resist the urge to cut into the lasagna right away. The 15-minute rest is non-negotiable for clean slices.
• Test Noodle Doneness: Before draining, taste a noodle. It should be pliable but still have a slight bite, as it will soften further while baking.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm in a 350°F oven for 20-30 minutes until heated through.

FAQ

Can I use frozen spinach?

Yes. Thaw 20 ounces of frozen chopped spinach and squeeze it very dry in a clean kitchen towel to remove all excess moisture before mixing it with the ricotta.

Do I have to boil the noodles first?

For traditional noodles, yes, to achieve the right texture. If you prefer not to boil, use a box marked “oven-ready” or “no-boil” and follow the variation note above.

Can I make this lasagna ahead of time?

Absolutely. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours. When ready to bake, you may need to add 10-15 minutes to the covered baking time since it will be cold.

Can I freeze spinach lasagna?

What can I use instead of ricotta?

The ingredients list is final for this recipe, but in general, an equal amount of cottage cheese (small-curd, blended smooth if desired) can be a substitute.

Why did my lasagna turn out watery?

This is almost always due to excess moisture in the spinach. Ensure it is squeezed very well. Using a high-quality, thick marinara sauce also helps.