Why You’ll Love This Recipe
This spinach lasagna is the perfect balance of creamy, cheesy, and savory flavors. It’s a great vegetarian option that doesn’t compromise on taste or texture. The layers come together beautifully, and it can be made ahead of time, making it ideal for busy schedules or entertaining guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 lasagna noodles
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, chopped
4 cups fresh spinach (or 2 cups frozen, thawed and drained)
2 cups ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
3 cups marinara sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano or Italian seasoning
Directions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions, then drain and set aside.
- Heat olive oil in a pan over medium heat. Sauté the onion until softened, then add garlic and cook briefly.
- Add the spinach and cook until wilted (or heated through if using frozen). Remove from heat and let cool slightly.
- In a bowl, mix ricotta cheese, egg, salt, pepper, and seasoning. Stir in the cooked spinach mixture.
- Spread a thin layer of marinara sauce at the bottom of a baking dish.
- Layer noodles, ricotta-spinach mixture, marinara sauce, and mozzarella cheese. Repeat layers until ingredients are used, finishing with sauce and a topping of mozzarella and parmesan.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 10 to 15 minutes until bubbly and golden.
- Let the lasagna rest for 10 minutes before slicing and serving.
Servings and timing
This recipe makes about 6 to 8 servings.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Variations
Add sautéed mushrooms for extra depth of flavor.
Include zucchini or eggplant slices for more vegetables.
Use cottage cheese instead of ricotta for a lighter texture.
Add a white béchamel layer for a creamier version.
Mix in fresh basil for a more aromatic taste.
Storage/Reheating
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days.
To reheat, bake in the oven at 350°F (175°C) until warmed through, or microwave individual portions. If reheating in the oven, cover with foil to prevent drying out.
Lasagna can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use frozen spinach?
Yes, just make sure it is fully thawed and well-drained to avoid excess moisture.
Do I need to cook the noodles first?
Traditional noodles should be cooked, but you can use no-boil noodles to save time.
Can I make this lasagna ahead of time?
Yes, assemble it in advance and refrigerate. Bake when ready to serve.
What can I use instead of ricotta?
Cottage cheese or a mixture of cream cheese and yogurt can work as substitutes.
How do I keep lasagna from being watery?
Drain spinach well and avoid adding too much sauce.
Can I add meat to this recipe?
Yes, cooked ground beef or sausage can be layered in for a non-vegetarian version.
How do I get a golden top?
Bake uncovered for the final 10 to 15 minutes and use enough cheese on top.
Can I freeze spinach lasagna?
Yes, it freezes well either before or after baking.
What size baking dish should I use?
A 9×13-inch dish works best for even layers and proper cooking.
How long should I let it rest before serving?
Let it sit for about 10 minutes to help the layers set and make slicing easier.
Conclusion
Spinach lasagna is a delicious, comforting dish that brings together wholesome ingredients in a satisfying way. With its rich layers and balanced flavors, it’s a reliable recipe for both everyday meals and special gatherings. Once you try it, it’s sure to become a favorite in your kitchen.
PrintSpinach Lasagna
Spinach lasagna is a comforting and hearty vegetarian dish layered with tender pasta, creamy cheeses, flavorful marinara, and nutritious spinach. It’s perfect for family dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 lasagna noodles
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 4 cups fresh spinach (or 2 cups frozen, thawed and drained)
- 2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 3 cups marinara sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano or Italian seasoning
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions, then drain and set aside.
- Heat olive oil in a pan over medium heat. Sauté the onion until softened, then add garlic and cook briefly.
- Add the spinach and cook until wilted (or heated through if using frozen). Remove from heat and let cool slightly.
- In a bowl, mix ricotta cheese, egg, salt, pepper, and seasoning. Stir in the cooked spinach mixture.
- Spread a thin layer of marinara sauce at the bottom of a baking dish.
- Layer noodles, ricotta-spinach mixture, marinara sauce, and mozzarella cheese. Repeat layers until ingredients are used, finishing with sauce and a topping of mozzarella and parmesan.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 10 to 15 minutes until bubbly and golden.
- Let the lasagna rest for 10 minutes before slicing and serving.
Notes
- Drain spinach thoroughly to prevent excess moisture in the lasagna.
- Add sautéed mushrooms or zucchini for extra vegetables.
- Use no-boil noodles to save time if preferred.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Let the lasagna rest before slicing to help layers set properly.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg
