Easy Cheese and Spinach Lasagna – Creamy 40-Minute Dinner

This Cheese and Spinach Lasagna is the ultimate comfort food, loaded with three types of cheese and a rich, garlicky spinach filling. It's a crowd-pleaser that comes together quickly with no-boil noodles, making it perfect for weeknight dinners or weekend gatherings.

The creamy ricotta mixture, gooey mozzarella, and savory Parmesan create a decadent, cheesy experience, while the spinach adds a nutritious boost. You'll love how the no-boil noodles absorb all the flavor while baking to a perfect al dente texture.

Whether you're feeding a family or hosting friends, this lasagna is sure to become a favorite. It's easy to customize with your preferred cheeses or add a layer of marinara for extra sauciness.

About the Ingredients

9 no-boil lasagna noodles (about 8 oz / 225g)

No-boil noodles save time; regular lasagna noodles can be boiled first if preferred.

2 tablespoons (30ml) olive oil

For sautéing; use butter or avocado oil as a substitute.

1 medium onion, finely chopped (about 1 cup / 150g)

Adds sweetness; shallots work too.

3 cloves garlic, minced

Fresh garlic is best; use 1 teaspoon garlic powder in a pinch.

10 oz (280g) frozen chopped spinach, thawed and squeezed dry

Thaw and squeeze out excess water to prevent a watery lasagna; fresh spinach can be sautéed down.

15 oz (425g) ricotta cheese

Whole-milk ricotta gives the creamiest texture; part-skim works too.

1 large egg

Binds the ricotta mixture; can be omitted for a denser filling.

1/2 cup (50g) grated Parmesan cheese

Adds salty, nutty flavor; Pecorino Romano is a good substitute.

2 cups (200g) shredded mozzarella cheese

Use low-moisture mozzarella to avoid a soggy lasagna; fresh mozzarella can be used but may release water.

1 teaspoon dried oregano

Adds herbal notes; Italian seasoning works too.

1/2 teaspoon salt

Adjust to taste; kosher salt is fine.

1/4 teaspoon black pepper

Freshly ground is best for flavor.

1 1/2 cups (360ml) marinara sauce

Use your favorite jarred or homemade sauce; a chunky sauce works well.

Tips & Tricks

• Squeeze the spinach thoroughly to remove all excess water; this prevents a soggy lasagna.
• Let the lasagna rest for 10 minutes after baking to set the layers and make slicing easier.
• If using regular lasagna noodles, boil them for 2 minutes less than the package directs, as they will finish cooking in the oven.

Step-by-Step Instructions

1. Preheat Oven

Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with nonstick spray.

2. Sauté Aromatics

In a large skillet, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute until fragrant.

3. Combine Spinach

Add the squeezed spinach to the skillet and stir to combine, cooking for 2 minutes to remove any extra moisture. Remove from heat and let cool slightly.

4. Mix Cheese Filling

In a bowl, combine ricotta, egg, Parmesan, oregano, salt, and pepper. Fold in the spinach mixture until well blended.

5. Assemble Lasagna

Spread a thin layer of marinara sauce (about 1/4 cup) on the bottom of the baking dish. Place 3 lasagna noodles on top, slightly overlapping if needed. Spread half of the ricotta mixture over the noodles, then sprinkle with 1/3 of the mozzarella. Repeat layers: noodles, remaining ricotta mixture, another 1/3 of mozzarella. Finish with a final layer of noodles, the remaining marinara, and the rest of the mozzarella.

6. Cover and Bake

Cover the dish with aluminum foil (lightly greased to prevent sticking) and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 10-15 minutes, until the top is golden brown and the edges are bubbling.

7. Rest and Serve

Let the lasagna rest for 10 minutes before slicing. This allows the layers to set and makes serving easier. Garnish with fresh basil if desired.

Delicious Variations

Meaty

Add a layer of cooked ground beef or Italian sausage to the marinara sauce.

Vegan

Use tofu ricotta, vegan mozzarella, and egg substitute; ensure noodles are egg-free.

Extra Veggie

Add sautéed mushrooms, zucchini, or bell peppers to the spinach layer.

How to Store Cheese And Spinach Lasagna

Frequently Asked Questions

I hope you enjoy this Cheese and Spinach Lasagna as much as my family does! If you try it, leave a comment below and let me know how it turned out. Happy cooking!

Cheese And Spinach Lasagna

Cheese and Spinach Lasagna: a creamy, veggie-packed comfort meal ready in under an hour, perfect for busy weeknights.

★★★★½ 4.8 (156 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 9 no-boil lasagna noodles (about 8 oz / 225g)
• 2 tablespoons (30ml) olive oil
• 1 medium onion, finely chopped (about 1 cup / 150g)
• 3 cloves garlic, minced
• 10 oz (280g) frozen chopped spinach, thawed and squeezed dry
• 15 oz (425g) ricotta cheese
• 1 large egg
• 1/2 cup (50g) grated Parmesan cheese
• 2 cups (200g) shredded mozzarella cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups (360ml) marinara sauce

📋 Instructions

1. 1Preheat Oven — Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with nonstick spray.
2. 2Sauté Aromatics — In a large skillet, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
3. 3Combine Spinach — Add the squeezed spinach to the skillet and stir to combine, cooking for 2 minutes to remove any extra moisture. Remove from heat and let cool slightly.
4. 4Mix Cheese Filling — In a bowl, combine ricotta, egg, Parmesan, oregano, salt, and pepper. Fold in the spinach mixture until well blended.
5. 5Assemble Lasagna — Spread a thin layer of marinara sauce (about 1/4 cup) on the bottom of the baking dish. Place 3 lasagna noodles on top, slightly overlapping if needed. Spread half of the ricotta mixture over the noodles, then sprinkle with 1/3 of the mozzarella. Repeat layers: noodles, remaining ricotta mixture, another 1/3 of mozzarella. Finish with a final layer of noodles, the remaining marinara, and the rest of the mozzarella.
6. 6Cover and Bake — Cover the dish with aluminum foil (lightly greased to prevent sticking) and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 10-15 minutes, until the top is golden brown and the edges are bubbling.
7. 7Rest and Serve — Let the lasagna rest for 10 minutes before slicing. This allows the layers to set and makes serving easier. Garnish with fresh basil if desired.

👨‍🍳 Chef's Note: For an extra golden top, switch the oven to broil for the last 2-3 minutes, but watch it closely to avoid burning.

Servings: 6

Cuisine: Italian-American

Course: Dinner

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat