Perfect Spinach Lasagna

Perfect spinach lasagna recipe

The Spruce / Diana Chistruga

Prep: 30 mins
Cook: 70 mins
Total: 100 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. 

A light dessert of fresh fruit, sorbet, or gelato is a good way to end this satisfying meal. 

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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

  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.

    combine 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.

    spread 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.

    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. 

    put about one-third of the ricotta mixture over the sauce layer
    The Spruce / Diana Chistruga
  9. Repeat, making two more layers of the noodles, sauce, ricotta mixture, and mozzarella. 

    make 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
    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 for another 20 minutes
    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.