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 our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 02/09/20 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's Editorial Process

Updated 02/09/20

Perfect spinach lasagna
Diana Rattray
  • Total: 100 mins
  • Prep: 30 mins
  • Cook: 70 mins
  • Yield: 12 Portions (12 Servings)

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. 

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.

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

  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.

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

  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.

  6. Top with a layer of noodles.

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

  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. 

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

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

  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. 

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

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

Tip

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

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