Perfect Spinach Lasagna

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 vegetarian version of the classic. Instead of meat, it has layers of ricotta and mozzarella cheeses, your favorite purchased or homemade marinara sauce, lasagna noodles, and generous helping of spinach.

As most home cooks know, lasagna takes a bit of effort to pull together and this recipe is no different. The noodles need to be cooked and cooled. The frozen spinach needs to be thawed ahead of time and wrung dry. Then, there's the assembly and the oh-so-long baking time. But all will be worth it when you place the bubbling, cheesy casserole on the dinner table.

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How to Prevent a Soggy Lasagna

Soggy spinach = soggy lasagna. Which is why it's important to thoroughly drain the thawed frozen spinach. Make sure to squeeze and eliminate as much liquid as possible. Place it in a colander and gently press the liquid out. It may be helpful to press it out using a paper towel.

The egg that's added to the ricotta also helps bind the cheese so it doesn't get runny when the lasagna bakes.

Can Fresh Spinach Be Used Instead?

Yes, you may use fresh spinach in this recipe, but the same rule applies. If you do, it's best to cook down the spinach first by sautéing it in a little oil until wilted, then squeeze out excess liquid gently in a colander or sieve.

Instead of two 10-ounce packages of frozen spinach, buy two pounds of fresh. This can be either two large bunches of mature spinach or two one-pound clamshells of baby spinach. If using bunches of mature spinach, make sure to wash them well to remove any sand or dirt, then remove tough stems and discard them.

What to Serve with Lasagna

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.

Tips for Making Lasagna

• Squeeze the spinach—To prevent a watery lasagna, make sure to squeeze the spinach well. Place it in a colander or strainer over the sink and squeeze the spinach with your hands or press down on it with a spatula.
• Using no-boil noodles—To speed up the lasagna-making process, you can substitute no-boil noodles for the regular noodles. If you can find (or wish to make) sheets of fresh pasta, you do not need to boil those either.
• Avoid sticking—It's important to lightly grease one side of the foil with cooking spray before using it to cover the lasagna or else it will stick and potentially pull away some of the top layer of cheese.
• Keep spills out of your oven—If you are using a deep lasagna pan, chances are good that you won't have to worry about spills. If you're using a 9 x 13-inch pan you should place an oven rack below the center rack and set a foil-lined baking sheet on that rack to catch any spills.
• How to save time—Lasagna noodles can be boiled ahead of time, lightly coated with oil, and kept refrigerated in an airtight container for up to 3 days. The spinach can be thawed and drained up to 3 days ahead and kept refrigerated in a container. The spinach-ricotta mixture and spinach-marinara mixture can both be made up to 3 days in advance.