If you’re on the hunt for a comforting, crowd-pleasing dish that’s both hearty and wholesome, I’ve got just the thing. This Easy Spinach Lasagna Recipe is one of my all-time favorites, and trust me, it’s fan-freaking-tastic. Layers of tender noodles, luscious ricotta mixed with fresh spinach, a medley of cheeses, and marinara sauce baked until golden—what’s not to love? Stick around and I’ll share all my secrets so you can nail this vegetarian classic every time.
Why You’ll Love This Recipe
- Simple Ingredients: You’ll find everything at your local grocery store with no fancy or hard-to-find items.
- Vegetarian & Hearty: It satisfies the whole family, even the carnivores, without meat.
- Make-Ahead Friendly: Perfect for prepping in advance, so your dinner day is less stressful.
- Packed with Flavor: Between the Italian seasoning, cheese, and garlic-infused spinach, every bite bursts with comfort.
Ingredients You’ll Need
These ingredients work beautifully together to build layers of flavor and texture. When purchasing, pick fresh spinach for vibrant taste and always go for good-quality cheeses to make a noticeable difference.
- Butter: Use this to sauté the spinach, adding richness and depth.
- Fresh Spinach Leaves: Fresh is key here. Frozen spinach works, but fresh helps keep the texture bright and inviting.
- Ricotta Cheese: Creamy and mild, it’s one part of the cheesy filling you’ll absolutely love.
- Eggs: They help bind the ricotta and spinach mixture together so it holds its shape.
- Grated Parmesan Cheese: Adds sharpness and umami to the filling.
- Shredded Mozzarella Cheese: Use some in the filling and top the lasagna with more for that perfect, gooey crust.
- Salt and Pepper: Simple seasonings to enhance all the flavors.
- Italian Seasoning: A blend of herbs that gives the lasagna its classic Italian vibe.
- Lasagna Noodles: Your noodle foundation—no-boil or boiled, just make sure they’re ready for layering.
- Marinara Sauce: Use a quality jarred sauce or homemade if you have it—this ties everything together with savory tomato goodness.
- Cooking Spray: To grease your baking dish, preventing any sticking and making clean up easier.
- Chopped Parsley: Not just for garnish—this fresh herb adds a pop of color and brightness to finish.
Variations
I love sharing how you can make this recipe your own. Whether you want to sneak in more veggies or adjust it for special diets, customizing your Easy Spinach Lasagna Recipe is easier than you think.
- Add Mushrooms or Zucchini: I’ve tossed sautéed mushrooms or grated zucchini in for a bit more veggie goodness; it blends perfectly with the spinach.
- Gluten-Free: Gluten-free lasagna noodles work wonderfully here—just follow package instructions carefully on cooking times.
- Vegan Version: Try swapping ricotta for tofu, and use vegan mozzarella alternatives—though it’s a different flavor, still quite tasty.
- Spicier Kick: Adding a pinch of red pepper flakes to the marinara gives this lasagna a little zing, which my family adores.
How to Make Easy Spinach Lasagna Recipe
Step 1: Sauté Your Spinach with Love
Start by melting butter in a large skillet over medium heat. Toss in the fresh spinach leaves a handful at a time, stirring until they’re wilted but still bright green. This usually takes 3–5 minutes. Drain any excess liquid—this step is crucial so your lasagna isn’t watery. I discovered this trick after my first soggy lasagna disaster!
Step 2: Mix the Cheesy Filling
In a bowl, combine the ricotta, eggs, half the Parmesan, half the shredded mozzarella, sautéed spinach, Italian seasoning, salt, and pepper. Mix gently—it should be creamy but not runny. This filling is where the magic happens, and it tastes so fresh with the herbs blending into the cheese.
Step 3: Prepare Noodles and Sauce
If you’re using regular lasagna noodles, boil them briefly just until pliable but still firm (al dente). If you prefer no-boil noodles, just have them handy and ready. Spread a thin layer of marinara sauce on the bottom of your sprayed baking dish to prevent sticking and promote steam.
Step 4: Layer It Up
Start with noodles, then ladle your cheesy spinach filling, more sauce, and a sprinkle of mozzarella and Parmesan. Repeat with 3–4 layers, finishing with sauce and a generous layer of shredded mozzarella on top. Trust me, the top cheese layer is key to that golden bubbly crust.
Step 5: Bake to Golden Perfection
Cover the dish with foil (pro tip: spray the underside of the foil with cooking spray to stop cheese sticking) and bake at 375°F (190°C) for about 45 minutes. Remove the foil and bake another 20–30 minutes until bubbly and golden. Let it rest for 15 minutes before serving—this helps everything set so it slices beautifully.
Pro Tips for Making Easy Spinach Lasagna Recipe
- Don’t Skip Draining: Always squeeze excess liquid from cooked spinach to avoid a soggy lasagna—this changed my lasagna game.
- Underbake Slightly: I’ve learned it’s better to pull it out when it’s just bubbling; resting off heat finishes the cooking perfectly.
- Fresh Herbs Boost Flavor: Stir a little fresh parsley or basil into the cheese mixture for a bright pop.
- Foil Spraying Hack: Spray foil under side with cooking spray to keep cheese from sticking and ruining your crust.
How to Serve Easy Spinach Lasagna Recipe
Garnishes
I always top my lasagna slices with a sprinkle of freshly chopped parsley and a dusting of grated Parmesan. It adds that fresh, herby aroma and a little extra cheesy goodness. Sometimes I even add a drizzle of good olive oil for a glossy finish.
Side Dishes
Pair this spinach lasagna with a crisp green salad—think arugula with lemon vinaigrette or a simple Caesar salad—to balance the richness. Garlic bread is also a must-have in my house; it’s perfect for mopping up every last bit of sauce.
Creative Ways to Present
For dinner parties, I like to serve individual portions in small ramekins, topped with a basil leaf for elegance. Another fun idea is layering this lasagna in a clear glass dish so everyone can admire those beautiful layers before digging in.
Make Ahead and Storage
Storing Leftovers
I always cover leftover lasagna tightly with plastic wrap and aluminum foil, then pop it in the fridge for up to 4 days. The flavors actually develop even more, so leftovers are sometimes better than fresh!
Freezing
This recipe freezes beautifully. I bake it fully, cool it completely, then cut into portions and wrap each tightly in foil and plastic wrap before freezing. When I thaw and reheat, it tastes just like fresh-baked.
Reheating
For best results, I reheat leftovers covered in foil at 350°F (175°C) until warmed through (about 20-25 minutes). If you’re in a hurry, the microwave works fine—just cover loosely and heat in short bursts to avoid drying out.
FAQs
-
Can I use frozen spinach in this Easy Spinach Lasagna Recipe?
Yes, you can! Just make sure to thaw it completely and squeeze out all excess water before mixing it into your ricotta filling. This step prevents watery layers and keeps your lasagna from getting soggy.
-
Do I have to boil the lasagna noodles beforehand?
It depends on the noodles you choose. Traditional noodles should be boiled until al dente to avoid dry spots, while no-boil noodles can go straight into the dish if you make sure your sauce is a bit more generous to help soften them during baking.
-
Can I make this recipe ahead of time?
Absolutely. You can assemble the whole lasagna, cover tightly with foil, and refrigerate for up to 24 hours before baking. This makes dinner prep super easy on busy days or for entertaining.
-
How can I add more protein to this Easy Spinach Lasagna Recipe?
To boost protein, try adding cooked lentils or crumbled tofu to your ricotta mixture, or sprinkle some cooked beans into the sauce layer. These options keep the dish vegetarian while making it even more filling.
Final Thoughts
This Easy Spinach Lasagna Recipe has become a staple in my home for good reason. It’s straightforward, forgiving, and delivers rich, comforting flavors every time. Whether you’re feeding a big crowd or just want a tasty, veggie-packed dinner, I promise this recipe won’t disappoint. Give it a try—you might find it becoming a favorite in your house, just like mine!
Print
Easy Spinach Lasagna Recipe
- Prep Time: 45 minutes
- Cook Time: 75 minutes
- Total Time: 2 hours
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A hearty and delicious vegetarian spinach lasagna featuring layers of tender lasagna noodles, sautéed fresh spinach, marinara sauce, and a blend of ricotta, mozzarella, and Parmesan cheeses, baked to golden perfection. This recipe is perfect for feeding a large group and is a flavorful main course for any occasion.
Ingredients
Spinach Mixture
- 1 tablespoon butter
- 24 ounces fresh spinach leaves
Cheese Mixture
- 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
Lasagna Layers
- 1 box lasagna noodles
- 24 ounce jar marinara sauce
- 2 cups shredded mozzarella cheese
Additional
- Cooking spray
- 2 tablespoons chopped parsley
Instructions
- Prepare the spinach: In a large skillet, melt the butter over medium heat. Add the fresh spinach leaves and sauté until wilted and most of the moisture has evaporated. Remove from heat and let cool slightly.
- Mix the cheese filling: In a large bowl, combine the ricotta cheese, eggs, grated Parmesan, 1 cup shredded mozzarella, salt, pepper, and Italian seasoning. Stir in the sautéed spinach until evenly mixed.
- Cook the noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking and prevent sticking. Lay noodles flat on a clean surface.
- Preheat the oven and prepare the baking dish: Preheat your oven to 375°F (190°C). Lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking.
- Assemble the lasagna layers: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Lay a single layer of lasagna noodles over the sauce. Spread one-third of the spinach and cheese mixture on top of the noodles, followed by a layer of marinara sauce, and then sprinkle with some of the shredded mozzarella cheese. Repeat this layering process two more times, finishing with a top layer of noodles, marinara sauce, and the remaining 2 cups of shredded mozzarella cheese.
- Bake the lasagna: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and continue baking for an additional 35 minutes or until the cheese is bubbly and golden on top.
- Rest and garnish: Remove the lasagna from the oven and let it rest for 15 minutes to set before slicing. Sprinkle chopped parsley over the top for garnish and serve warm.
Notes
- This spinach lasagna is a vegetarian main course packed with nutritious spinach and a trio of cheeses.
- Using fresh spinach ensures vibrant flavor and color, but frozen spinach can be used if properly thawed and drained.
- Allowing the lasagna to rest after baking helps it set and makes slicing easier.
- Feel free to add additional vegetables like mushrooms or zucchini for variation.
- This lasagna can be prepared a day ahead and refrigerated before baking for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 364 kcal
- Sugar: 6 g
- Sodium: 814 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 73 mg
