Layers of lasagna noodles, tomato sauce, ricotta, spinach, mozzarella & Parmesan—rich, creamy, and oh-so-satisfying Spinach Lasagna.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Last weekend, I was in Asheville for a food fest (great vibe, but man, $10 sliders everywhere). I came home craving comfort food—something hearty without boring me. That’s when I thought, why not recreate my favorite spinach lasagna? I pulled out my carriage clock grandma gifted me, threw on an old vinyl, and started piling spinach between noodles. The smell? Like stepping into her kitchen in ’92. I nearly cried when I took that first cheesy bite. It felt like home—my kitchen, my people, my soundtrack.
Why You’ll Love This Spinach Lasagna Recipe?
This isn’t just any pasta bake—it’s layers of love. You get tomato sauce, creamy ricotta mixed with spinach and basil, and two kinds of cheese all cozy together. It’s veggie-packed but still cheesy and indulgent. Perfect for family dinners or slicing into squares for lunch the next day. And honestly? It’s easy enough for a weeknight but looks fancy enough for guests. Sound familiar?
Ingredient Notes:
Let’s break it down, real talk:
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Lasagna noodles: Just cook until al dente so they don’t go mushy.
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Tomato sauce: Homemade is lovely, but good jarred sauce works—trust me.
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Spinach: Fresh is best. Sauté it till soft, squeeze out the water—nobody wants soggy layers.
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Ricotta + egg + Parmesan + nutmeg + basil: This mix is creamy magic with an herb punch and slight warmth from nutmeg.
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Mozzarella + extra Parmesan: Mozzarella melts and stretches; Parmesan gives a salty, golden crown.
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Olive oil, salt, pepper: Essentials—keep it simple and let the other flavors shine.
How To Make Spinach Lasagna?
Here’s how I do it without making a mess.
Step 1: Spinach prep
Sauté spinach in olive oil over medium heat till wilted. Drain and squeeze tight—like wringing out a wet towel. Stuffed we don’t want anything soggy.
Step 2: Mix the filling
Combine ricotta, egg, Parmesan, sautéed spinach, basil, a pinch of nutmeg, salt and pepper. Stir till creamy. You’ll wanna swim in this combo.
Step 3: Cook noodles
Boil noodles just till they bend but aren’t soft. Rinse under cold water so they don’t stick. Lay them flat so layering’s easy.
Step 4: Build the lasagna
Grease your pan, spoon a thin layer of sauce, layer noodles, sauce again, creamy spinach mix, mozzarella. Repeat. Top with mozzarella and a sprinkle of Parmesan. Yeah, go heavy.
Step 5: Bake it
Cover with foil and bake at 400°F for 30 minutes. Remove the foil and bake another 5–10 minutes until cheese is golden and bubbly. Let it rest 5 minutes before slicing. Pour yourself a glass of wine—tomato sauce smells intense when bubbling.
Storage Options:
Gather round: leftovers are pure gold. Cover and stick in the fridge for up to 4 days. Reheat in the oven at 350°F (foil on) for about 15 minutes, or zap in the microwave. Want to freeze? Slice, wrap in foil, and freeze. Thaw overnight and bake covered for 30–40 minutes until heated through.
Variations and Substitutions:
Feeling adventurous? Try these:
Want To Save This Recipe?
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Frozen spinach—skip the sauté step (just squeeze dry).
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Add mushrooms or zucchini—layer them for more veggies.
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Swap in cottage cheese for ricotta or mix them.
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Toss in cooked chicken if you want extra protein.
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Vegan version: use cashew-based ricotta and dairy-free cheese.
What to Serve with Spinach Lasagna?
Pair like a pro:
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Simple green salad with a bright vinaigrette—freshness is everything.
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Garlic bread or a chewy baguette to soak up sauce.
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Roasted veggies like asparagus or broccoli on the side.
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A glass of red wine or sparkling water with lemon for balance.
Frequently Asked Questions:
Can I prep it early?
Yeah, assemble it, cover it, pop in the fridge overnight, and bake later (add 10 minutes).
No egg?
You can skip it. The ricotta layer might be looser—but lazy day wins matter, too.
Freeze before baking?
Absolutely. Wrap tight, freeze, and bake frozen at 375°F for an hour (foil on).
This spinach lasagna is a comfy, cheesy hug in pasta form. It’s veggie-loaded but still deliciously indulgent. Whether you’re feeding family, meal-prepping, or just craving cozy food, this one’s it.
Tell me—did you sneak in extra mushrooms? Or maybe skip the spinach (gasp!) and call it a different lasagna? I’m all ears.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Spinach Lasagna
Ingredients
- 12 to 16 sheets dried lasagna pasta
- 3 to 4 cups Italian-style tomato sauce homemade or store-bought
- 2 tablespoons extra virgin olive oil
- 3 cups fresh spinach steamed or sautéed, excess liquid removed
- 32 oz whole milk ricotta cheese
- 1 large egg
- 1 teaspoon freshly ground nutmeg optional
- 1½ cups grated mozzarella cheese
- 2 cups grated Parmesan cheese
- 6 fresh basil leaves finely shredded
- Salt and freshly ground black pepper to taste
Instructions
Preheat the Oven
- Begin by preheating your oven to 400°F (204°C). Grease a 9×13-inch baking dish lightly with olive oil and set it aside.
Prepare the Spinach Mixture
- Heat the olive oil in a skillet over medium heat. Sauté the spinach until wilted and tender. Drain thoroughly, pressing out any excess moisture. Allow to cool slightly. In a large mixing bowl, combine the cooled spinach with ricotta cheese, egg, Parmesan, basil, nutmeg (if using), salt, and pepper. Stir until fully incorporated.
Cook the Lasagna Noodles
- Boil the lasagna noodles in salted water until just shy of al dente, as they will continue to cook during baking. Immediately transfer the noodles to a bowl of cold water to stop cooking and prevent them from sticking together.
Assemble the Lasagna
- Spoon a thin layer of tomato sauce onto the bottom of the prepared baking dish. Arrange a single layer of noodles on top, trimming as necessary to fit. Spread a portion of the ricotta-spinach mixture over the noodles, followed by a layer of tomato sauce. Sprinkle with one-third of the mozzarella. Repeat this layering process two more times, finishing with the remaining mozzarella and Parmesan on top.
Bake the Lasagna
- Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 5 to 10 minutes, or until the top is golden and bubbling. Allow the lasagna to rest for 5 to 10 minutes before slicing and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
