Classic Spinach Lasagna

Here is my favorite spinach lasagna recipe, with layers of creamy ricotta, tender spinach, melted mozzarella, and a rich tomato sauce that brings it all together.

This spinach lasagna is what I make when I want to sneak more vegetables into my family’s dinner. My kids actually ask for seconds, which is saying something when spinach is involved. It’s also perfect for making ahead and freezing for those busy weeknights.

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What Kind of Spinach Should I Use?

Fresh spinach is definitely the way to go for this lasagna, and you’ll want to look for baby spinach if possible since it’s more tender and has a milder flavor. Regular mature spinach works too, but you might want to remove any thick stems before cooking. When you’re at the store, avoid spinach that looks wilted, yellowed, or slimy – fresh spinach should have bright green leaves that look crisp. You can also use frozen spinach in a pinch, but make sure to thaw it completely and squeeze out as much water as possible so your lasagna doesn’t get watery.

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Options for Substitutions

This spinach lasagna is pretty forgiving when it comes to swaps – here are some easy substitutions you can make:

• Fresh spinach: You can use 10 ounces of frozen spinach instead of fresh. Just make sure to thaw it completely and squeeze out all the excess water using a clean kitchen towel before mixing it with the ricotta.
• Ricotta cheese: Cottage cheese works as a substitute – just drain it well and give it a quick pulse in a food processor for a smoother texture. You can also use a mix of cream cheese and sour cream for extra richness.
• Regular lasagna noodles: No-boil lasagna noodles save time and work great here. You might need to add an extra 1/2 cup of marinara sauce to ensure they cook properly.
• Marinara sauce: Any tomato-based pasta sauce will work – try using arrabbiata for a kick of heat or a simple tomato basil sauce. You can even make your own with crushed tomatoes, garlic, and herbs.
• Mozzarella cheese: Feel free to mix in some provolone or fontina cheese for different flavor notes. Part-skim mozzarella works just as well as whole milk if you’re watching calories.
• Eggs: If you’re out of eggs, you can skip them entirely – the ricotta mixture will still hold together fine, just might be slightly less firm.

Watch Out for These Mistakes While Cooking

The biggest mistake when making spinach lasagna is not properly draining the spinach after cooking, which can turn your beautiful layers into a watery disaster – squeeze that cooked spinach in a clean kitchen towel or paper towels until no more liquid comes out.

Another common error is undercooking your lasagna noodles, so make sure they’re al dente before layering since they’ll continue cooking in the oven and mushy noodles will ruin the texture.

Don’t skip letting your ricotta mixture come to room temperature before assembling, as cold ricotta won’t spread easily and can create uneven layers that affect how your lasagna cooks.

Finally, resist the urge to cut into your lasagna right out of the oven – let it rest for at least 15 minutes so the layers can set properly and you’ll get clean, beautiful slices instead of a messy pile.

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What to Serve With Spinach Lasagna?

A crisp Caesar salad is my go-to side for spinach lasagna since the fresh, crunchy romaine lettuce balances out all that rich, cheesy goodness perfectly. Garlic bread is another must-have – you’ll want something to soak up any extra marinara sauce on your plate, and let’s be honest, who doesn’t love more carbs with their pasta? For a lighter option, try a simple arugula salad with lemon vinaigrette, which cuts through the creamy ricotta and adds a nice peppery bite. A glass of red wine like Chianti or Sangiovese also pairs beautifully with the tomato and herb flavors in this dish.

Storage Instructions

Refrigerate: Your spinach lasagna will keep beautifully in the fridge for up to 4 days when covered tightly with foil or plastic wrap. I actually think it tastes even better the next day after all those flavors have had time to meld together! Cut it into individual portions before storing to make reheating easier.

Freeze: This lasagna freezes like a dream for up to 3 months. You can freeze the whole pan or cut it into individual servings first – whatever works best for your family. Wrap it really well in plastic wrap and then foil to prevent freezer burn, or use a freezer-safe container.

Reheat: To warm up refrigerated lasagna, cover with foil and bake at 350°F for about 20-25 minutes until heated through. For frozen portions, let them thaw overnight in the fridge first, then reheat the same way. You can also microwave individual slices on medium power, but the oven gives you that nice crispy top again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3700
• Protein: 160-180 g
• Fat: 160-180 g
• Carbohydrates: 300-340 g

Ingredients

For the spinach-ricotta filling:

• 1 tbsp butter
• 24 oz fresh spinach
• 15 oz ricotta cheese
• 2 eggs
• 3/4 cup grated parmesan
• 1 cup shredded mozzarella
• 1/2 tsp salt, plus extra to taste
• 1/4 tsp pepper, plus extra to taste
• 1/2 tsp italian seasoning

For assembly:

• 1 box lasagna noodles
• 1 jar (24 oz) marinara sauce
• 2 cups shredded mozzarella
• Cooking spray

For garnish:

• 2 tbsp chopped parsley

Step 1: Prepare and Cook the Spinach

• 1 tbsp butter
• 24 oz fresh spinach
• salt, to taste
• pepper, to taste

Melt the butter in a large pan over medium-high heat.

Gradually add fresh spinach to the pan, allowing each batch to wilt before adding more.

Season with salt and pepper to taste as the spinach cooks down.

Once all the spinach is wilted, let it cool slightly, then squeeze out any excess water.

Coarsely chop the cooked spinach and set aside.

I always squeeze the spinach really well—otherwise, your lasagna might turn out watery.

Step 2: Mix the Cheese and Spinach Filling

• chopped, cooked spinach from Step 1
• 15 oz ricotta cheese
• 2 eggs
• 3/4 cup grated Parmesan
• 1 cup shredded mozzarella
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp Italian seasoning

In a large bowl, combine the chopped cooked spinach from Step 1, ricotta cheese, eggs, grated Parmesan, 1 cup of shredded mozzarella, 1/2 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning.

Stir everything together until well mixed and evenly distributed.

Step 3: Cook the Lasagna Noodles

• 1 box lasagna noodles
• salt, for boiling water (optional)

Cook the lasagna noodles according to the package directions, usually in a large pot of salted boiling water until al dente.

Drain and set aside, laying them flat on a surface or lightly oiled baking sheet so they don’t stick together.

Step 4: Assemble the Lasagna

• cooking spray
• marinara sauce (from 1 jar, about 24 oz)
• cooked lasagna noodles from Step 3
• cheese and spinach mixture from Step 2

Preheat the oven to 375°F and coat a 9″x13″ baking pan with cooking spray.

Spread a small amount of marinara sauce on the bottom of the pan.

Add a layer of cooked lasagna noodles from Step 3, then spread 1/3 of the cheese and spinach mixture from Step 2 over the noodles.

Top with 1/3 of the marinara sauce.

Repeat the layers until all ingredients are used, ending with a final layer of marinara sauce.

I find that spreading the sauce all the way to the edges makes every bite nicely saucy.

Step 5: Bake the Lasagna

• 2 cups shredded mozzarella

Cover the assembled lasagna with foil and bake in the preheated oven for 45 minutes.

Then, remove the foil, sprinkle the remaining 2 cups of shredded mozzarella evenly over the top, and bake uncovered for an additional 15 minutes or until the cheese is melted and lightly browned.

For a browner top, you can broil it for a minute or two at the end—but watch it closely!

Step 6: Finish, Rest, and Serve

• 2 tbsp chopped parsley

Remove the lasagna from the oven and sprinkle it with chopped parsley for a fresh finish.

Let the lasagna stand for 5 to 10 minutes before slicing, which helps the layers set and makes serving easier.

Enjoy!

Classic Spinach Lasagna

Delicious Classic Spinach Lasagna recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 4

Calories 3550 kcal

Ingredients

  

For the spinach-ricotta filling:

• 1 tbsp butter
• 24 oz fresh spinach
• 15 oz ricotta cheese
• 2 eggs
• 3/4 cup grated Parmesan
• 1 cup shredded mozzarella
• 1/2 tsp salt, plus extra to taste
• 1/4 tsp pepper, plus extra to taste
• 1/2 tsp Italian seasoning

For assembly:

• 1 box lasagna noodles
• 1 jar (24 oz) marinara sauce
• 2 cups shredded mozzarella
• cooking spray

For garnish:

• 2 tbsp chopped parsley

Instructions

 

• Melt the butter in a large pan over medium-high heat. Gradually add fresh spinach to the pan, allowing each batch to wilt before adding more. Season with salt and pepper to taste as the spinach cooks down. Once all the spinach is wilted, let it cool slightly, then squeeze out any excess water. Coarsely chop the cooked spinach and set aside. I always squeeze the spinach really well—otherwise, your lasagna might turn out watery.
• In a large bowl, combine the chopped cooked spinach from Step 1, ricotta cheese, eggs, grated Parmesan, 1 cup of shredded mozzarella, 1/2 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning. Stir everything together until well mixed and evenly distributed.
• Cook the lasagna noodles according to the package directions, usually in a large pot of salted boiling water until al dente. Drain and set aside, laying them flat on a surface or lightly oiled baking sheet so they don't stick together.
• Preheat the oven to 375°F and coat a 9"x13" baking pan with cooking spray. Spread a small amount of marinara sauce on the bottom of the pan. Add a layer of cooked lasagna noodles from Step 3, then spread 1/3 of the cheese and spinach mixture from Step 2 over the noodles. Top with 1/3 of the marinara sauce. Repeat the layers until all ingredients are used, ending with a final layer of marinara sauce. I find that spreading the sauce all the way to the edges makes every bite nicely saucy.
• Cover the assembled lasagna with foil and bake in the preheated oven for 45 minutes. Then, remove the foil, sprinkle the remaining 2 cups of shredded mozzarella evenly over the top, and bake uncovered for an additional 15 minutes or until the cheese is melted and lightly browned. For a browner top, you can broil it for a minute or two at the end—but watch it closely!
• Remove the lasagna from the oven and sprinkle it with chopped parsley for a fresh finish. Let the lasagna stand for 5 to 10 minutes before slicing, which helps the layers set and makes serving easier. Enjoy!