Perfect Spinach Lasagna

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 05/5/21
Perfect spinach lasagna on a plate with salad greens

The Spruce / Diana Chistruga
Prep: 30 mins
Cook: 70 mins
Total: 100 mins
Servings: 12 servings
Yield: 1 pan
Nutrition Facts (per serving)
326 Calories
17g Fat
23g Carbs
21g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 326
% Daily Value*
Total Fat 17g 22%
Saturated Fat 9g 43%
Cholesterol 67mg 22%
Sodium 1106mg 48%
Total Carbohydrate 23g 9%
Dietary Fiber 5g 16%
Total Sugars 7g
Protein 21g
Vitamin C 4mg 18%
Calcium 476mg 37%
Iron 3mg 15%
Potassium 674mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

1:27

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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 kosher 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

  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 combined in a bowl with a wooden spoon
    The Spruce / Diana Chistruga

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

    Mix spinach and marinara 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.

    Spread spinach and marinara across the bottom
    The Spruce / Diana Chistruga

  6. Top with a layer of noodles.

    Marinara and spinach topped 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.

    Top the noodle layer with about 3/4 cup of the marinara
    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. 

    About one-third of the ricotta mixture over the sauce layer for spinach lasagna
    The Spruce / Diana Chistruga

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

    Repeat making more layers of noodles in the lasagna dish
    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 noodles and cheese for spinach lasagna
    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.

    Baked lasagna in a casserole dish
    The Spruce / Diana Chistruga

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

    Bake lasagna for another 20 minutes until cheese has melted
    The Spruce / Diana Chistruga

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.

Tip

  • 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.