:max_bytes(150000):strip_icc()/perfect-spinach-lasagna-3057973-hero-01-d0129d4426de41bd8719b961ab16f501.jpg)
The Spruce / Diana Chistruga
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.Â
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.Â
A light dessert of fresh fruit, sorbet, or gelato is a good way to end this satisfying meal.Â
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 mozzarella cheese (shredded)
Steps to Make It
-
Gather the ingredients.
The Spruce / Diana Chistruga -
Heat the oven to 350 F. Lightly grease a 9-by-13-by-2-inch baking dish or lasagna pan.
The Spruce / Diana Chistruga -
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.
The Spruce / Diana Chistruga -
Mix the remaining half of the drained spinach with the marinara sauce.
The Spruce / Diana Chistruga -
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.
The Spruce / Diana Chistruga -
Top with a layer of noodles.
The Spruce / Diana Chistruga -
Top the noodle layer with about 3/4 cup of the marinara; spread over the noodles.
The Spruce / Diana Chistruga -
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.Â
The Spruce / Diana Chistruga -
Repeat, making two more layers of the noodles, sauce, ricotta mixture, and mozzarella.Â
The Spruce / Diana Chistruga -
Top with another layer of noodles, the rest of the sauce, shredded mozzarella, and the remaining half of the grated Parmesan cheese.Â
The Spruce / Diana Chistruga -
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.Â
The Spruce / Diana Chistruga -
Bake the lasagna for about 45 minutes, or until very hot and you can see it is beginning to bubble.
The Spruce / Diana Chistruga -
Remove the foil and bake for 20 to 30 minutes longer, until very hot and cheese has melted.
The Spruce / Diana Chistruga
Tip
- When draining the frozen spinach, make sure to squeeze to eliminate as much liquid as possible.
- You may use fresh spinach in this recipe but if you do, it's best to cook it first so your lasagna doesn't get runny and watery.Â
Recipe Tags: