There's little that can top lasagna when it comes to pure unadulterated comfort food. This delicious spinach lasagna recipe is a tried-and-true classic lasagna with no meat. Instead, this one has 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. Lasagna can be a bit of a project to prepare, but the results are so worth it. And as a reward, it makes a lot, so it's great for a potluck or family meal. You can also freeze and reheat it for later, too.
If you can save some room for dessert, a nice light choice for dessert after this lasagna could be fresh fruit, sorbet, or gelato.
Click Play to See This Perfect Spinach Lasagna Recipe Come Together
- 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
Gather the ingredients.
Heat the oven to 350 F. Lightly grease a 9-by-13-by-2-inch baking dish or lasagna pan.
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.
Mix the remaining half of the drained spinach with the marinara sauce.
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.
Top with a layer of noodles.
Top the noodle layer with about 3/4 cup of the marinara; spread over the noodles.
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.
Repeat, making two more layers of the noodles, sauce, ricotta mixture, and mozzarella.
Top with another layer of noodles, the rest of the sauce, shredded mozzarella, and the remaining half of the grated Parmesan cheese.
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.
Bake the lasagna for about 45 minutes, or until very hot and you can see it is beginning to bubble.
Remove the foil and bake for 20 to 30 minutes longer, until very hot and the cheese has melted.
Why Do You Add Egg to Ricotta for Lasagna?
The egg is added to the ricotta because it helps bind the cheese so it doesn't get running when the lasagna bakes.
- When draining the thawed frozen spinach, make sure to squeeze to eliminate as much liquid as possible to prevent the lasagna from being soggy. Place it in a colander and gently press the liquid out. It may be helpful to press it out using a paper towel.
- You may use fresh spinach in this recipe but if you do, it's best to cook it first and then also squeeze it out gently through a colander or sieve, so your lasagna doesn't get watery.
How to Store and Freeze Spinach Lasagna
This lasagna will keep in the fridge for 4 to 5 days, as long as it's properly covered. Lasagna is also an excellent candidate for the freezer, too.
Leftovers will keep for up to 3 or 4 months in the freezer if properly wrapped and sealed. You can bake from frozen in the oven at 350 F for about 45 minutes, or defrost in the refrigerator and then bake at same temperature but for about 30 minutes.