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
Spinach Lasagna
Ingredients
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
Instructions
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.
I absolutely loved this but did not need anywhere near a pound of lasagna. It would be helpful if you would tell us how many noodles on each layer and how many total. I hate to waste all of that lasagna.
Definitely doing this again! I used Silver Palate’s marinara and oven-ready noodles. I did the first 45 minutes the night before, left the foil on, and put it in the fridge. Next day, I put it in the oven for 30 min (15 foil on/15 foil off). To make the cheese a little more crispy, I did 5 minutes under the broiler. It was delish and relatively low maintenance. I joked that I was going to marry the lasagna. My 8 year old said, “Our new mom’s in your stomach!”
This vegetarian recipe is delicious! The only changes I made were to use oven-ready lasagna, 2 10-oz. packages of thawed, drained spinach (instead of fresh), & about half of a 26 oz. jar (13 oz.) more of marinara (personal preferences). My meat-loving husband got seconds, & it was a big hit with my daughter’s college friends. This recipe is a keeper!
Could you freeze this after assembly and bake like normal after thawing?
That should be fine!
This is my 3rd time making this. I added the beyond meat Italian sausage to the sauce. I actually cooked my sauce so I could season it. I couldn’t imagine using it right out of the jar. I may add mushrooms also next time. This recipe delicious!
Can you assemble day before and leave in fridge overnight?
That should be fine!
Can you use frozen spinach instead of fresh? Or will it taste different?
You can, just make sure you squeeze out the excess water!
I have always been afraid to make lasagna even though I cook a lot! It always seemed so daunting! But this recipe was a breeze to make AND even my Italian husband AND IN LAWS were so impressed that they went for seconds! I have remade it sooo many times for so many people and they all adored it, even my picky kids! This recipe is a keeper and needs ZERO modifications! I wouldn’t change it for fear or ruining a great thing! Thanks for sharing it!
My family loved it. I did add a quarter onion, some garlic and mushrooms to it. I will definitely make this dish again!
Made this multiple times! My 4 & 6 year olds can’t stop eat it. Thank you!
Question: Do you have any suggestions if I want to make this with a white sauce instead of tomato? Thanks.
You could use the white sauce in this recipe: https://www.dinneratthezoo.com/chicken-alfredo-bake/
We are vegetarian in this house and this lasagna is so delicious we have it often l make enough for 2 nights then l get a night off but we just love it thanks for posting
I boiled the whole box of lasagna noodles but I only needed about 12 noodles. (four layers of three across. The leftover noodles are waisted! It’s cooking now and it should taste good!
Can I use the no cook/boil lasagna noodles?
I think it would work but I haven’t tested the recipe this way!
I have made it several times with fresh lasagna noodles; it works just fine.
I added garlic to the cheese / spinach mixture. This recipe was so delicious and a big hit even with my anti veggie lasagna gf!
I made your spinach lasagna recipe for pre-Thanksgiving guests and it was a huge hit! Just delicious!
Have you used frozen spinach instead of fresh?
Thanks!
That should be fine!
I have used frozen spinach, no problem. I cook the spinach at least partially so that I can squeeze out the liquid.
This is delicious! My only concern was that my ricotta mixture was so thick that it was hard to spread on top of my noodles without it moving the noodles around.
You don’t need to pre-cook the lasagna noodles. They’ll be perfectly al dente cooked my rhe lasagna juices. If you pre-cook the noodles, they’ll be over done.
Delish! My kids adored it too – thank you tons.
Do you know how I would assemble and cook in mini loaves? Thank you in advance
I haven’t tried it this way, my guess is you could bake them for about 20 minutes!