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.
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.
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.
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.
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.
This lasagna will delight your friends and family and is perfect for parties, pot lucks and everyday dinners!
More pasta recipes you’ll enjoy
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
- 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.
- 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.
Please don’t reheat in the microwave! The microwave cooks the noodles! Cooks them more! Reheat in a covered skillet with a touch or water or in the oven! I wonder how small slices would do in an air fryer … something to experiment with. I have a nightshade allergy so. always looking for a nightshade free sauce (tomatoes, peppers, potatoes)… maybe mushroom? Nightshade allergy or not, I cannot stay away from Italian!
After looking at lots of recipes, I settled on yours. I loved how yours looked in the photos and that it used fresh spinach. I don’t like using frozen spinach! It was delicious! All 3 of us said it was a keeper recipe! Since my older son is vegetarian, and I’m trying to eat less meat, I can’t wait to make this again!
I made this lasagna for Christmas Eve dinner for a large group. Everyone loved it!! It was super simple to make. I used the oven ready noodles and it came out perfect! We had about 1/3 of it left over which I put in the fridge overnight and reheated in the oven the following day. Delicious!
Can I assemble this the day before? Just keeping it covered overnight?
Yes that’s fine.
If you are preparing it before hand, and putting it in the fridge until ready to bake it, does that increase the baking time by much?
It’ll increase by 10-15 minutes!
I made this today and it is delish! I sautéed mushrooms as well and added them in. I used cream cheese in lieu of the ricotta (not a fan). And I used oven ready lasagna noodles and it turned out great! I will definitely make this again.
Can you eliminate eggs in the recipe? What would be a good alternative?
You can eliminate the eggs, the filling just won’t be as firm so the layers may not stay separate!
I made this recipe using lactose-free cottage cheese for the ricotta, vegan mozzarella, and gluten-free lasagne noodles. I used about 40 ounces of sauce. Turned out great!! Everyone loved it!
Great lasagna! Served 5 adults with second helpings. Love the photog advice and the backstory. I am all about pre-making ingredients, especially with children “hangry” for dinner. I have recently gotten them into helping me prep (veggies only with smaller utensils (got them protective gloves and never do they use knives I had made by local blacksmith that are like samurai sword sharp), they love to do some of the work I don’t especially mixing ingredients with egg mixture…they say yay it’s like slime! Cool! Gotta a picky one to try new things on her time, big sister helped in playing the competition card about how good it was. Still, 1 would eat a Der raw if hungry enough, the other we still keep happy and eat her favorites. Also love the background history, I love to cook, have had “real” dishes all over Europe and America other parts. Some great, some must be a local thing, but the beauty in cooking is the creativity and experience to tweak any dish the way you and family/friends like it, it’s like science, art, love and meditation, fun, joy all wrapped in one for me. Love lots of bogs on cooking . Sorry for the book I just wrote.