This spinach lasagna is layers of noodles, sauteed spinach, marinara sauce and three different kinds of cheese, all baked to golden brown perfection. A hearty vegetarian main course option that’s perfect for feeding a large group.

You can never go wrong with a cheesy baked pasta, some of my favorite renditions include chili mac, buffalo chicken pasta, and this lasagna loaded with plenty of spinach and cheese.

Spinach Lasagna Recipe | Vegetarian Lasagna #lasagna #spinach #cheese #pasta #italianfood #dinner #dinneratthezoo Spinach Lasagna Recipe | Vegetarian Lasagna #lasagna #spinach #cheese #pasta #italianfood #dinner #dinneratthezoo

A spatula serving up a slice of spinach lasagna.

Lasagna is a comfort food classic, no one can resist all those layers of tender pasta with plenty melted cheese. This spinach lasagna contains a generous amount of greens, and is loaded with flavor. You won’t miss the meat, I promise!

How do you make spinach lasagna?

This dish starts with a  spinach and ricotta filling, which is a mixture of cooked chopped spinach, ricotta, mozzarella, parmesan, herbs and spices.  Build the lasagna by placing marinara sauce in the bottom of a baking pan. Layer on cooked lasagna noodles, the spinach-ricotta mixture and the marinara sauce. Repeat the layers until the pan is full, making sure that the marinara sauce is the top layer. Bake the lasagna covered, then uncover, add a layer of shredded cheese, and bake the lasagna until the cheese is melted and golden brown. Once the dish is baked, let it cool for a few minutes, slice it and serve.

Three types of cheese, seasonings and freshly cooked spinach in a bowl.

Tips for spinach lasagna

  • I recommend using whole milk ricotta and mozzarella cheese for the best flavor. That being said, if you’re looking to save a few calories, you can substitute in the part skim versions.
  • Use freshly shredded cheese, not a bag of pre-shredded cheese.  The bagged shredded cheese from the grocery store often contains anti caking agents and does not melt smoothly.
  • Use your favorite brand of marinara sauce. I typically use Newman’s Own or Classico brand.
  • This dish can be assembled up to 6 hours before you plan to bake it. Store it covered in the fridge until you’re ready to eat.
  • You can store any leftover lasagna in the fridge for up to 3 days.
  • Make sure to squeeze all the excess water out of the cooked spinach. This will prevent your lasagna from getting watery as it bakes.
  • You can use 2 boxes of frozen spinach instead of fresh spinach. If you use frozen spinach, make sure to squeeze the water out of the spinach after you thaw it.

A spinach and cheese mixture spread over a layer of cooked noodles.

Spinach lasagna variations

This spinach lasagna is a delicious as-is, but you can add some of your favorite flavors to customize it to your tastes.

  • Meat: Add meat to the marinara sauce such as crumbled and cooked Italian sausage, cooked ground beef or diced grilled chicken.
  • Veggies: Feel free to add other vegetables such as mushrooms, zucchini, bell peppers or carrots.
  • Greens: You can substitute kale, escarole or other cooked greens for the spinach.
  • Cheese: Try adding some other cheeses such as fontina, provolone, or pecorino romano.

Do you have to cook lasagna noodles?

For this recipe, you have to cook the lasagna noodles before building the lasagna. Cook the noodles in salted boiling water according to the directions on the package, then lay the cooked noodles on a flat surface so that they won’t stick together.

A baked lasagna topped with melted cheese and chopped parsley.

How to reheat lasagna

To reheat a pan of refrigerated lasagna in the oven, simply cover it with foil and bake it at 350 degrees F. The lasagna will take around 30 – 40 minutes to reheat. You can reheat a single slice of refrigerated lasagna in the microwave by cooking it on high for 2 minutes. If the lasagna is not heated all the way through after two minutes, rotate it and microwave in 20 second increments until it’s hot.

Can you freeze lasagna?

You can freeze lasagna in a pan or as individual servings. Make sure the lasagna is in an airtight container or bag. You can bake a lasagna from frozen, just make sure to add another 20-30 minutes to the cooking time. To reheat individual slices, heat in the microwave for 3-4 minutes or until warmed through.

A piece of spinach lasagna on a plate, garnished with chopped parsley.

This lasagna will delight your friends and family and is perfect for parties, pot lucks and everyday dinners!

More pasta recipes you’ll enjoy

5 from 150 votes

Spinach Lasagna

AuthorSara Welch
A spatula serving up a slice of spinach lasagna.
This spinach lasagna is layers of noodles, sauteed spinach, marinara sauce and three different kinds of cheese, all baked to golden brown perfection. A hearty vegetarian main course option that's perfect for feeding a large group.
Prep Time45 minutes
Cook Time1 hour 15 minutes
Total Time2 hours
Course Main
Cuisine Italian
Serves 12


For the filling

  • 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

For assembly

  • 1 box lasagna noodles
  • 24 ounce jar marinara sauce
  • 2 cups shredded mozzarella cheese
  • cooking spray
  • 2 tablespoons chopped parsley


For the filling

  • Melt the butter in a large pan over medium high heat. Add as much spinach as will fit in the pan and cook until it wilts. Continue adding handfuls of spinach to the pan until it's all wilted. Season with salt and pepper to taste.
  • Let the spinach cool slightly, then squeeze the excess water out of the spinach. Coarsely chop the spinach.
  • Place the spinach, ricotta, eggs, Parmesan, 1 cup mozzarella, salt, pepper and Italian seasoning in a large bowl. Stir to combine.

For assembly

  • Cook the lasagna noodles according to package directions.
  • Preheat the oven to 375 degrees F. Coat a 9"x13" pan with cooking spray.
  • Spread a small amount of sauce on the bottom of the pan. Add a layer of noodles, then spread 1/3 of the cheese mixture over the noodles.
  • Top the cheese mixture with 1/3 of the marinara sauce.
  • Repeat the layers, ending with the marinara sauce.
  • Cover the lasagna with foil, then bake for 45 minutes.
  • Uncover the lasagna, then add the remaining 2 cups of mozzarella cheese. Bake for an additional 15 minutes or until cheese is melted and browned.
  • Sprinkle lasagna with parsley. Let stand for 5-10 minutes, then cut into slices and serve.


Calories: 364kcal | Carbohydrates: 37g | Protein: 20g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 814mg | Potassium: 512mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2450IU | Vitamin C: 22mg | Calcium: 315mg | Iron: 2mg

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5 from 150 votes (93 ratings without comment)

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Recipe Rating


  1. I have made this recipe often and it is delicious! 5 star all the way. I used to make my own marinara but have turned to buying Rao’s and this makes the recipe so easy to make.

  2. 5 stars
    Love this recipe- husband didn’t like all the spinach, and I’m too lazy to cook the spinach first so I just use a 10 oz box of thawed spinach. I also do one cup less of the mozzarella cheese. This recipe will always be in rotation for us! Delicious and simple to make 🙂

  3. 5 stars
    Wonderful! I am trying to eat less meat, and this is going to be a recipe I continue to make! Thank you!

  4. 5 stars
    Thank you for this recipe! I really enjoyed it and want to make it for a friend who is sick. Can I prepare it and leave it in the fridge for 24 hours before placing in oven?

  5. 5 stars
    I went vegetarian a few years ago and had been looking for a alternative that didn’t include chopping a lot of vegetable and would taste just as good. I made this yesterday using frozen spinach and could not have been happier with how perfectly it turned out! I ate two pieces and could have eaten more but I wanted to save some for the rest of the week. It’s filling, affordable and DELICIOUS. will definitely make this again! Thank you for sharing!!

  6. My husband wanted a vegetarian lasagna made with fresh spinach. I found this one and we gave it a shot. Unfortunately, when we got ready to make it we were missing one key ingredient…. The lasagna noodles. I suggested that we wait until I could get the lasagna noodles and he said no. So, we improvised and used rotini. We made a couple of other changes (different sauce, different cheeses, less mozzarella and triple the Italian seasoning). Overall, we loved what we ended up with and this recipe has been added to our “Favorites” recipes list with full credit to “dinner at the zoo” even though we had to change the name to reflect the pasta exchange.

  7. 5 stars
    I made this today and it was really YUMMY!!! The recipe was clearly written and so easy. The filling was really good. I was very careful to make sure I got all the water squeezed from the spinach. It cut beautifully and the layers were just lovely. Perfect for a pretty luncheon menu. I didn’t miss meat. It’s light and delicious. Thanks so much! I’ll make it again. It definitely deserves 5 stars.

      1. 5 stars
        Thanks so much! Made a half portion & ate it over 2 days & now still have ricotta cheese left over. I want to use it up before the best before date. Will make again & freeze.