Spinach Lasagna is a hearty, crowd-pleasing dinner that is easy to prepare! Layers of creamy ricotta, savory herbs, spinach, and melted cheese make this meatless main a family favorite. It can easily be assembled ahead of time or frozen for later, making it perfect for busy weeknights.
Serve it with a Caesar salad and homemade garlic bread to soak up every bit of sauce.
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Holly’s Recipe Highlights: Spinach Lasagna
- Flavor: Creamy ricotta and spinach pair with savory tomato sauce, herbs, and plenty of melted mozzarella and Parmesan for a rich, comforting meal.
- Skill Level: Easy enough for newer cooks, with simple ingredients and forgiving layers that come together without fuss.
- Why Make It: This budget-friendly meatless meal serves eight and can be assembled ahead, making it perfect for Sunday dinners, potlucks, or freezer meals.
Cook Time: 1 Hr 20 Mins Servings: 8 Cooking Method: Stovetop & Oven
Ingredient Notes
- Lasagna Noodles: Traditional lasagna noodles are my favorite, or replace with fresh lasagna sheets found in the refrigerator area. Oven-ready noodles may work, but they have not been tested with this recipe.
- Pasta Sauce: Use a thicker marinara or pasta sauce you enjoy, or replace it with homemade marinara sauce to control the flavor even more.
- Italian Seasoning: Use store-bought or homemade Italian seasoning.
- Frozen Chopped Spinach: Thaw completely and squeeze out as much liquid as possible to keep the filling thick and prevent the lasagna from becoming watery.
- Ricotta Cheese: Creates a creamy, smooth filling. Cottage cheese can be used instead for a slightly lighter filling with more texture.
- Mozzarella Cheese: Provides the stretchy, melty layers and browned topping. Pre-shredded mozzarella is an easy time-saver.
How to Make Spinach Lasagna
- Cover the lasagna noodles with boiling water until softened, then rinse and dry.
- Prepare the sauce and cheese mixture (full recipe below).
- Layer in the baking dish, alternating sauce, noodles, and spinach. Finish with noodles and sauce.
- Cover and bake. Then uncover, add the remaining cheeses, and finish baking.
Storing Leftovers
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
- Thaw overnight in the refrigerator. Then reheat in the oven or the microwave.
To make ahead: Assemble the lasagna and freeze it uncooked. Thaw in the refrigerator overnight, then bake as per recipe directions below. It may need an extra 10 to 15 minutes of covered cooking time.
Meatless Pasta Night
Did you enjoy this Spinach Lasagna Recipe? Leave a comment and rating below.
Spinach Lasagna
Equipment
Ingredients
- 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 chopped spinach thawed
- 15 ounces ricotta cheese
- 4 cups shredded mozzarella cheese divided
- ½ cup shredded Parmesan cheese divided
- 1 egg
- 1 tablespoon chopped fresh parsley
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F and line a 9×13 pan with 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 the sauce is simmering, squeeze the spinach to remove moisture. Combine with ricotta cheese, 2 ½ cups mozzarella cheese, ¼ cup Parmesan cheese, egg, fresh parsley, and salt. 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 foil and ensure it is well sealed, then bake for 45 minutes. Remove foil, top with remaining mozzarella and parmesan cheese. Bake an additional 15 to 20 minutes or until browned.
- Cool 20 minutes before cutting.
Video
Notes
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Wow!!!! This was so good and I still cant believe I made this! All thanks to your amazing recipe, thank you!
I am so happy to hear you loved this recipe Sarah!
Can you use GF noodles?
I haven’t tried it so I can’t say for sure but it should be just fine Mary! If you try it I would love to hear how it turns out.
I left out the onions and put extra fresh herbs into the cheese filling, just because I had them in the garden: more parsley, oregano, basil, and thyme. I also added some sauteed cremini mushrooms on top of the last layer of noodles because I had extras. I was nervous about baking and storing tomato sauce on foil, so I sprayed the pan with cooking spray instead and just used the foil to cover while baking. The whole thing turned out great, but I wish I’d made extra sauce to have on the side.