Spinach lasagna is the meatless wonder that converts even the most devoted carnivores at the table. Between tender pasta sheets sits a creamy ricotta filling packed with three cups of chopped spinach, a garlicky tomato sauce, and a blanket of mozzarella that turns deeply golden in the oven.
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The secret to a lasagna that slices cleanly instead of sliding apart is resting it before cutting, plus squeezing every drop of water out of the spinach so the filling stays thick and rich. This version skips the fussy bechamel and uses a simple seasoned ricotta that holds its shape beautifully.
It feeds six hungry people generously, reheats like a dream, and freezes in individual portions for busy weeknights. Serve it with garlic bread and a crisp green salad and dinner is done.
Why You'll Love This Recipe
About the Ingredients
12 lasagna noodles (about 12 oz/340g)
Regular wavy-edge noodles work perfectly; if using no-boil sheets, add 1/2 cup extra sauce and skip the boiling step. Look for noodles labeled 'oven ready' if you want to save 10 minutes.
3 cups (about 10 oz/280g) fresh spinach, chopped, or 1 1/2 cups frozen chopped spinach, thawed
Frozen spinach is actually better here because it is already blanched and easy to squeeze dry. If using fresh, wilt it in a dry pan for 2 minutes first.
2 tablespoons olive oil
Any neutral oil works, but olive oil adds a peppery note that pairs well with spinach. Do not substitute butter, which burns faster at this heat.
1 medium yellow onion, finely diced (about 1 cup/150g)
Sweet onion or shallots are fine swaps. Buy onions that feel heavy for their size with dry, papery skins.
4 garlic cloves, minced
Jarred minced garlic saves time but tastes flatter; use 1 teaspoon if that is what you have. Fresh cloves should be firm with no green sprouts.
1 jar (24 oz/680g) marinara or crushed tomatoes
Rao's or any low-sugar marinara keeps the dish from turning sweet. Crushed San Marzano tomatoes with a pinch of sugar also work great.
15 oz (425g) whole-milk ricotta
Whole-milk ricotta is creamier than part-skim; if using part-skim, add 2 tablespoons heavy cream. Drain any watery liquid off the top before mixing.
2 cups (8 oz/225g) shredded low-moisture mozzarella
Shred it yourself from a block for the best melt; pre-shredded cheese is coated with starch and browns unevenly. Provolone is a tasty half-swap.
1/2 cup (50g) grated Parmesan, plus more for topping
Parmigiano-Reggiano is worth it here, but any aged grating cheese works. Pecorino adds a sharper, saltier punch.
1 large egg
The egg binds the ricotta so slices hold together. Skip it only if you add 1/4 cup extra Parmesan for structure.
1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
No Italian seasoning? Use 1/2 teaspoon oregano plus 1/2 teaspoon basil. Taste the ricotta mix before layering since brands vary in salt.
Tips & Tricks
Squeeze the spinach dry
Wrap thawed or wilted spinach in a clean kitchen towel and wring hard. Extra water is the number one cause of soupy lasagna.
Do not skip the rest
Let the baked lasagna sit 15 minutes before slicing so the layers set and portions come out clean instead of collapsing.
Cover then uncover
Bake covered with foil for the first 25 minutes so the noodles soften, then uncover so the cheese browns and bubbles properly.
Season the ricotta well
The filling is the flavor core, so taste it before layering. Underseasoned ricotta makes the whole pan taste flat.
Pro Tips
Step-by-Step Instructions
1. Boil the noodles
Bring a large pot of salted water to a rolling boil and cook the lasagna noodles for 8 minutes until pliable but still firm. Drain and lay them flat on a lightly oiled baking sheet so they do not stick together.
2. Sauté onion and garlic
Heat the olive oil in a skillet over medium heat (about 350F/175C) and cook the onion for 5 minutes until translucent. Add the garlic and cook 1 minute more until fragrant but not browned.
3. Wilt the spinach
Add the spinach to the skillet and stir for 2 minutes until fully wilted and dark green. If using frozen spinach, just stir it in to warm through, then remove the pan from the heat.
4. Mix the ricotta filling
In a bowl, stir together the ricotta, egg, Parmesan, Italian seasoning, salt, and pepper until smooth and evenly combined. Fold in the spinach mixture until the filling is streaked green throughout.
5. Layer the lasagna
Spread 1 cup of marinara in a 9×13-inch baking dish, then layer 4 noodles, one-third of the ricotta mixture, 3/4 cup mozzarella, and 1/2 cup sauce. Repeat twice, finishing with the remaining sauce and mozzarella.
6. Bake covered
Cover the dish tightly with foil and bake at 375F (190C) for 25 minutes so the noodles soften and the filling sets. The sauce should be visibly bubbling at the edges when you peek.
7. Uncover and brown
Remove the foil and bake another 15 minutes until the top is golden brown and bubbling, and a thermometer inserted in the center reads 165F (74C). The cheese should look molten with a few crisp spots.
8. Rest and serve
Let the lasagna rest on a wire rack for 15 minutes so the layers firm up. Cut into 6 squares, sprinkle with extra Parmesan, and serve warm.
Delicious Variations
Mushroom Spinach Lasagna
Sauté 8 oz sliced cremini mushrooms with the onion for a deeper, earthier filling.
White Spinach Lasagna
Swap the marinara for a 15 oz jar of Alfredo sauce and add 1/4 teaspoon nutmeg to the ricotta.
Vegan Spinach Lasagna
Use cashew ricotta, dairy-free mozzarella, and nutritional yeast in place of Parmesan for a plant-based version.
How to Store Spinach Lasagna
Refrigerator
Store cooled leftovers covered in the baking dish or in airtight containers for up to 4 days.
Freezer
Wrap individual squares tightly in plastic and foil, then freeze up to 3 months; thaw overnight in the fridge before reheating.
Reheating
Reheat covered at 350F (175C) for 20 minutes, or microwave single slices for 90 seconds until steaming hot in the center.
Frequently Asked Questions
Q: Do I have to boil lasagna noodles for spinach lasagna?
No, you can use oven-ready no-boil noodles and skip boiling entirely. Just add 1/2 cup extra sauce and 1/4 cup water to the pan so the sheets have enough moisture to soften during baking.
Q: How do I keep spinach lasagna from getting watery?
Squeeze all excess water out of the spinach before mixing it into the ricotta. Also drain any liquid off the top of the ricotta and let the baked lasagna rest 15 minutes so the filling reabsorbs moisture instead of pooling.
Q: Can I make spinach lasagna ahead of time?
Yes, assemble it up to 24 hours in advance, cover, and refrigerate. Add 10 minutes to the covered baking time since it starts cold, and do not freeze it before the first bake.
Q: How many layers should spinach lasagna have?
Three layers of noodles with filling between them is the sweet spot for a 9×13 pan. More layers make it tall and unstable, while fewer layers leave you with a flat, less impressive slice.
Q: What do I serve with spinach lasagna?
Garlic bread and a simple green salad with lemon vinaigrette are the classic pairing. A glass of Sangiovese or Chianti also cuts through the rich cheese beautifully.
Layer it up tonight and let the oven do the work, then snap a photo of that golden, bubbling top and tag me so I can see your spinach lasagna masterpiece.
Spinach Lasagna
Spinach lasagna layers tender noodles, ricotta, and garlicky spinach under golden bubbling cheese for a meatless dinner everyone loves.
🧂 Ingredients
- 12 lasagna noodles (about 12 oz/340g)
- 3 cups (about 10 oz/280g) fresh spinach, chopped, or 1 1/2 cups frozen chopped spinach, thawed
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced (about 1 cup/150g)
- 4 garlic cloves, minced
- 1 jar (24 oz/680g) marinara or crushed tomatoes
- 15 oz (425g) whole-milk ricotta
- 2 cups (8 oz/225g) shredded low-moisture mozzarella
- 1/2 cup (50g) grated Parmesan, plus more for topping
- 1 large egg
- 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
📋 Instructions
- 1Boil the noodles — Bring a large pot of salted water to a rolling boil and cook the lasagna noodles for 8 minutes until pliable but still firm. Drain and lay them flat on a lightly oiled baking sheet so they do not stick together.
- 2Sauté onion and garlic — Heat the olive oil in a skillet over medium heat (about 350F/175C) and cook the onion for 5 minutes until translucent. Add the garlic and cook 1 minute more until fragrant but not browned.
- 3Wilt the spinach — Add the spinach to the skillet and stir for 2 minutes until fully wilted and dark green. If using frozen spinach, just stir it in to warm through, then remove the pan from the heat.
- 4Mix the ricotta filling — In a bowl, stir together the ricotta, egg, Parmesan, Italian seasoning, salt, and pepper until smooth and evenly combined. Fold in the spinach mixture until the filling is streaked green throughout.
- 5Layer the lasagna — Spread 1 cup of marinara in a 9×13-inch baking dish, then layer 4 noodles, one-third of the ricotta mixture, 3/4 cup mozzarella, and 1/2 cup sauce. Repeat twice, finishing with the remaining sauce and mozzarella.
- 6Bake covered — Cover the dish tightly with foil and bake at 375F (190C) for 25 minutes so the noodles soften and the filling sets. The sauce should be visibly bubbling at the edges when you peek.
- 7Uncover and brown — Remove the foil and bake another 15 minutes until the top is golden brown and bubbling, and a thermometer inserted in the center reads 165F (74C). The cheese should look molten with a few crisp spots.
- 8Rest and serve — Let the lasagna rest on a wire rack for 15 minutes so the layers firm up. Cut into 6 squares, sprinkle with extra Parmesan, and serve warm.
