This tasty Spinach Lasagna is an easy recipe and jam-packed with spinach & three kinds of cheese!

Layers and layers of pasta, sauce, cheese & spinach, this dish can be made ahead of time, freezes and reheats well and everyone loves it.

Spinach Lasagna on plates with Reynold's Wrap

I am so excited to have partnered with Reynolds Wrap® to bring you this favorite spinach lasagna!

Tips for an Easy Meal

Who doesn’t love to cook entrées that are easy, delicious, and filling? Spinach Lasagna is a family favorite, with its fragrant layers of rich flavors — and lots and lots of cheese! Below are our favorite time-saving tips!

  • Lining the pan with Reynolds Wrap® Heavy Duty Foil before baking makes cleanup a total breeze. (This works with any lasagna recipe)!
  • Skip boiling the noodles, and simply pour hot water over them while you prepare the sauce and the cheese mixture.
  • Reynolds Wrap® Heavy Duty Foil is durable and sturdy and using it to line the pan means you can lift the lasagna out (without the foil tearing) for easy cutting and serving!
  • This dish can be made up to 3 days ahead of time before baking.
  • Bake spinach lasagna covered with Reynolds Wrap® Heavy Duty Foil for the first 45 minutes to keep it from drying out.
  • Top with cheese and bake uncovered for the last 15 minutes; this gives a nice cheesy crust on top.

This dish is a great one to bake an extra and give to a neighbor or loved one. I am excited to partner with Reynolds Wrap® this year especially after learning of their partnership with Feeding America®. They are helping provide meals to people who need them. Did you know that 1 in 6 Americans do not have access to a meal? This affects all walks of life, children and adults alike, which means many children and families need help. Reynolds Wrap® has joined Feeding America® in the fight against hunger by helping to provide 2 million meals* to families across the country. 

Visit Feeding America® here for ways that YOU can get involved, including donating, fundraising, and volunteering to name a few. Volunteers are always needed across the United States (check out the link above to find a food bank close to you) and each has a variation of needs making every volunteer experience a little different.

*$1 helps provide at least 10 meals on behalf of the Feeding America® network of food banks

ingredients on a baking sheet to make Spinach Lasagna


SAUCE We love homemade marinara sauce but a jarred sauce makes this extra quick. Replace the marinara with a meat sauce if you’d like.

SPINACH LAYER Spinach lasagna needs a great spinach layer. We add ricotta, mozzarella, and parmesan for great flavor. Frozen spinach works well in this recipe (but you can replace it with fresh if you’d prefer). Be sure to squeeze it dry so the layers set up.

PASTA Traditional lasagna noodles are our favorite (and they don’t actually require boiling, more on that below). You can also use fresh lasagna sheets found in the refrigerate area (no boiling required for those either)!

Time Saving Tip

To make lasagna without boiling the noodles first—even if they are not the oven ready kind — pour boiling water over them while you prepare the sauce and cheese mixture.

Use plenty of sauce and be sure to cover the casserole with Reynolds Wrap® Heavy Duty Foil so no steam escapes. Tender noodles and no boiling!

ingredients to make Spinach Lasagna

How to Make Spinach Lasagna

Spinach lasagna takes a bit of time, but it’s easy to pull together. Your family will love its cheesy goodness!

  1. Prep Sauce Simmer your favorite marinara sauce with some onions, garlic, and seasonings (per recipe below).
  2. Prep Filling Stir together spinach, ricotta, some mozzarella, and some parmesan.

Sauce in a dish with Reynold's Wrap and lasagna noodles

  1. Layer the Lasagna Line the pan with Reynolds Wrap® Heavy Duty Foil and layer the lasagna.
  2. Bake Cover tightly with foil and bake. Uncover, add cheese, and bake until browned.
  3. Rest 15-30 minutes to allow the lasagna to set up. Grab the edges of the foil and lift it out of the pan. Cut and serve.

Spinach Lasagna in pieces on Reynold's Wrap


Make it a Freezer Meal

  • Freeze a whole lasagna by prepping it in a casserole dish lined with Reynolds Wrap® Heavy Duty Foil, extending the foil on each side about 6 inches. Wrapping in foil will protect the spinach lasagna from freezer burn.
  • Fold over the foil and freeze the lasagna. Once frozen, remove the lasagna from the casserole dish (and wrap well in Reynolds Wrap® Heavy Duty Foil). This way your casserole dish can be used for other things until you’re ready to thaw and cook the spinach lasagna.
  • To bake from frozen, place the foil-wrapped lasagna back into the same pan and bake covered 75 to 90 minutes at 350°F or until hot in the middle. Open the top of the foil, add cheese and bake for an additional 15 minutes.

close up of plated Spinach Lasagna

More Lasagnas We Love

Did you love this Spinach Lasagna? Be sure to leave a rating and a comment below! 

close up of plated Spinach Lasagna
4.99 from 74 votes↑ Click stars to rate now!
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Easy Spinach Lasagna

This homemade Spinach Lasagna is cheesy & budget-friendly, it's the perfect dish to feed a crowd!
Prep Time 35 minutes
Cook Time 1 hour 20 minutes
Rest Time 20 minutes
Total Time 2 hours 15 minutes
Servings 8 servings
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  • 9 lasagna noodles
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups pasta sauce
  • 2 teaspoons Italian seasoning
  • 10 ounces frozen spinach thawed
  • 15 ounces ricotta cheese
  • 4 cups mozzarella cheese shredded, divided
  • ½ cup parmesan cheese shredded, divided
  • 1 egg
  • 1 tablespoon fresh parsley
  • ½ teaspoon salt


  • Preheat oven to 350°F. Line a 9x13 pan with Reynolds Wrap® Heavy Duty Foil.
  • Place lasagna noodles in a pan and cover with boiling water for 15 minutes. Rinse with cold water and dab dry.
  • Meanwhile, heat olive oil over medium heat in a large skillet. Add onion and garlic and cook until tender, about 5 minutes. Add pasta sauce and Italian seasoning. Simmer 5 minutes more or until slightly thickened.
  • While sauce is simmering, squeeze spinach to remove moisture. Combine with ricotta cheese, 2 ½ cups mozzarella cheese, ¼ cup parmesan cheese, egg, salt, and fresh parsley. Mix well.
  • Place 1 cup of sauce in the bottom of the prepared pan.
  • Layer with 3 lasagna noodles. Add ½ of the spinach and cheese mixture and ⅓ of the sauce.
  • Add 3 more lasagna noodles, remaining ½ of the spinach and cheese mixture, and ⅓ of the sauce. Top with the last 3 noodles and the remaining sauce.
  • Cover with Reynolds Wrap® Heavy Duty Foil to ensure it is well sealed and bake 45 minutes. Remove foil, top with remaining mozzarella and parmesan cheese. Bake an additional 15-20 minutes or until browned.
  • Cool 20 minutes before cutting.


4.99 from 74 votes

Nutrition Information

Calories: 476 | Carbohydrates: 37g | Protein: 29g | Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1320mg | Potassium: 751mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5430IU | Vitamin C: 13mg | Calcium: 553mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Dinner, Entree, Pasta
Cuisine American, Italian
plated Spinach Lasagna with a title
close up of Spinach Lasagna with writing
close up of Spinach Lasagna with a title
Spinach Lasagna cut into pieces and a plated dish with a title


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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.99 from 74 votes (60 ratings without comment)

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Recipe Rating


  1. I have the lasagna in my freezer now. I have made it before and its delicious, but never froze it.
    I see the directions on how to cook it from the freezer, but would i thaw it at all before baking or put in the oven frozen.
    Thank you for this yummy recipe

    1. Hi Karen, To bake from frozen, we place the foil-wrapped lasagna back into the same pan and bake covered 75 to 90 minutes at 350°F or until hot in the middle. Then open the top of the foil, add cheese, and bake for an additional 15 minutes. There is no need to thaw first.

  2. Easy Spinach Lasagna is as easy and tasty as Holly suggests. It certainly hit the spot for the people here. Thanks “Spend With Pennies”!5 stars

    1. You will need 1lb of fresh spinach to replace 10oz frozen spinach. Chop the spinach and cook it for a few minutes in a skillet (with a touch of oil if needed). Once cooked, cool and squeeze dry before using.

  3. Excellent recipe. Has anyone tried freezing this for future meals? (trying to prep foods for future surgery)
    Thanks5 stars

    1. Yes, this dish freezes well Mary. You can find the freezing tips and tricks in the notes above the recipe.

  4. My husband and I loved it! It came out so perfect. The only issue I found is it say 1/2 teaspoon of salt and there isn’t any direction as to where and when the salt gets added to the recipe. Could you please change that error. Thank you for such a delightful recipe5 stars

    1. Hi Margie, The salt is added in step 4 into the ricotta mixture. I am so glad you loved this recipe!

    2. This is a wonderfully delicious recipe and so simple to make. I’ve tried many recipes and this one came together perfectly. Thank you for the tip on the noodles and for the clear directions. I wish more recipes were like this. My family enjoyed this and I was able to freeze half to have for another night. I highly recommend this one!5 stars

  5. This is amazingly delicious. I use NO BOIL noodles which saves even more time by eliminating step 2 and it comes out great .
    I grease the pan, don’t mess with foil on the bottom and my Pyrex pan cleans up fine. I have made this several times. and mix up the sauce a bit differently each time.

    This last time I made it, I used a jar of Prego Italian seasoned Tomato Sauce. ANother time i needed a bit more sauce for the top so I used the empty sauce jar, put in about a cup of left-over tomato paste, and a cup of regular tomato juice. Swished it around and used it to mix with the cup or so of sauce left from the original batch.

    Also, if you like spice you can substitute Spicy V8 juice for some of the liquid, and \ or add some Salsa.
    I use the juice from the spinach in soup.5 stars

  6. Can I use no boil lasagna noodles in this recipe? I usually use regular lasagna noodles when I make lasagna, but we’re living in our 5th wheel in Florida at the moment, and I’d like to avoid boiling water inside. Makes it HOT, lol!

    1. Hi Barb, we haven’t tried this recipe with no-boil noodles but other readers have had good results with no-boil noodles!

      1. I did end up using the No boil noodles, and used fresh spinach that I sautéed and squeezed dry. It was very, very good! I’m making it again on Saturday, but the farmer I get my fresh spinach from sold out, but had lovely rainbow chard instead, so I’ll be using that in place of the spinach. This recipe is going to be made frequently at my house!5 stars

  7. Made my fresh spinach lasagna in my new pan. I used low fat cottage cheese instead though. I sprayed the pan 1st & it came out great.4 stars

  8. Love this recipe! Can I partially cook it so that I can take it on a trip to serve the next day?

    1. This dish can be made up to 3 days ahead of time before baking. I’ve never tried partially baking it, but I’m sure that’d work just fine Kathy.

  9. Would I be able to either omit the ricotta cheese or add an equal amount of cottage cheese as the ricotta is tres expensive and hard to find or would that ruin the recipe?
    Many thanks for all the great recipes5 stars

  10. Might I suggest using Reynolds Wrap Heavy Duty Non-Stick. This stuff is great! Nothing sticks to it!

    Also, can I use cottage cheese instead of ricotta?

    1. We love Reynolds Wrap Non-Stick too, thank you for the suggestion! Cottage cheese will work just fine in this recipe.