Perfect Spinach Lasagna

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 02/09/20
Perfect spinach lasagna recipe

The Spruce / Diana Chistruga
  • Total: 100 mins
  • Prep: 30 mins
  • Cook: 70 mins
  • Servings: 12 servings
  • Yield: 1 pan

This delicious spinach lasagna recipe is a tried-and-true classic no-meat lasagna with layers of ricotta and mozzarella cheeses, your favorite purchased or homemade marinara sauce, lasagna noodles, and spinach. 

Serve this flavorful lasagna with crusty bread for a fabulous meal. We like it with garlic bread and a simple tossed salad. It makes a bunch, so it's great for a potluck or big family meal. 

1:27

Click Play to See This Perfect Spinach Lasagna Recipe Come Together

Ingredients

  • 16 ounces ricotta cheese
  • 2 (10-ounce) packages frozen spinach, thawed, drained well, and divided
  • 1 cup grated Parmesan cheese, divided
  • 1 large egg, beaten
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 32 to 48 ounces spaghetti sauce (or marinara, store-bought or homemade)
  • 8 to 10 ounces lasagna noodles, cooked, cooled enough to handle
  • 16 ounces shredded mozzarella cheese

Steps to Make It

  1. Gather the ingredients.

    Ingredients for perfect spinach lasagna
    The Spruce / Diana Chistruga

  2. Heat the oven to 350 F. Lightly grease a 9-by-13-by-2-inch baking dish or lasagna pan.

    Lightly grease a pan
    The Spruce / Diana Chistruga

  3. In a medium bowl, combine the ricotta cheese with half of the drained and squeezed spinach, half of the grated Parmesan cheese, the egg, garlic powder, and salt. Mix to blend well.

    Ricotta and spinach
    The Spruce / Diana Chistruga

  4. Mix the remaining half of the drained spinach with the marinara sauce.

    Mix spinach and sauce
    The Spruce / Diana Chistruga

  5. Spread about 1/2 to 1 cup of the marinara-spinach mixture over the bottom of the baking dish, just enough to coat the bottom.

    Spinach and marinara
    The Spruce / Diana Chistruga

  6. Top with a layer of noodles.

    Top with layer of noodles
    The Spruce / Diana Chistruga

  7. Top the noodle layer with about 3/4 cup of the marinara; spread over the noodles.

    Noodles on top of lasagna
    The Spruce / Diana Chistruga

  8. With a small spoon, put about one-third of the ricotta mixture over the sauce layer, spacing evenly in small dollops, then sprinkle with about one-quarter of the mozzarella cheese. 

    Cheese on lasagna
    The Spruce / Diana Chistruga

  9. Repeat, making two more layers of the noodles, sauce, ricotta mixture, and mozzarella. 

    Cheese on top of lasagna
    The Spruce / Diana Chistruga

  10. Top with another layer of noodles, the rest of the sauce, shredded mozzarella, and the remaining half of the grated Parmesan cheese. 

    Top with another layer of noddles
    The Spruce / Diana Chistruga

  11. Grease a sheet of foil large enough to fit over the lasagna. Cover the lasagna tightly with the foil, greased side down. If your baking pan is very full, place a foil-lined baking sheet on a lower rack to catch spills. 

    Cover lasagna with foil
    The Spruce / Diana Chistruga

  12. Bake the lasagna for about 45 minutes, or until very hot and you can see it is beginning to bubble.

    Bake the lasagna
    The Spruce / Diana Chistruga

  13. Remove the foil and bake for 20 to 30 minutes longer, until very hot and cheese has melted.

    Bake lasagna
    The Spruce / Diana Chistruga

Tip

  • When draining spinach, make sure to squeeze to eliminate as much liquid as possible.

Related Articles