Why You’ll Love classic spinach lasagna Recipe
This recipe blends cheesy goodness with a subtle hint of greens from the spinach that even picky eaters won’t notice. The combination of rich marinara, fresh herbs, and gooey Italian cheeses creates a satisfying comfort meal that’s ideal for weeknights or special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
lasagne noodles
tomato sauce or marinara
ricotta cheese
fresh spinach (or frozen, cooked and drained)
mozzarella cheese
Parmesan cheese
fresh basil
fresh oregano
egg
garlic cloves
olive oil
salt & pepper
Directions
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Preheat your oven to 375°F (190°C).
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Boil the lasagne noodles in salted water until al dente, then drain.
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Cook the spinach in a skillet with olive oil until wilted; allow it to cool and drain any excess liquid.
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In a bowl, mix ricotta with cooked spinach, minced garlic, chopped basil and oregano, egg, salt, and pepper.
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Spread a layer of tomato sauce on the bottom of a 9×13 pan.
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Layer noodles, ricotta‑spinach filling, sauce, and a mix of mozzarella and Parmesan. Repeat to create three layers, finishing with sauce and cheese on top.
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Cover with foil and bake for about 20 minutes, then remove the foil and bake another 20 minutes until bubbly and golden.
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Let stand for 8–10 minutes before slicing and serving.
Servings and timing
Serves: about 9 slices
Prep time: 40 minutes
Cook time: 40 minutes
Total time: approximately 1 hour 20 minutes
Variations
• Use no‑boil lasagne noodles to save prep time—just ensure they are well covered with sauce so they can soften as they bake.
• Add extra veggies like mushrooms or zucchini for more color and nutrition.
• Try different cheeses such as fontina or provolone for a unique flavor twist.
• Make it white sauce style with béchamel instead of tomato sauce for a creamier layering.
Storage/Reheating
• Refrigerator: Cover and refrigerate leftover lasagna for up to 3–4 days.
• Freezing: You can freeze cooked lasagna in an airtight container for 2–3 months; thaw overnight before reheating.
• Reheating: Warm in the oven at 350°F (175°C) for 20–30 minutes or microwave individual slices until heated through.
FAQs
What type of spinach should I use?
You can use fresh spinach cooked down, or frozen spinach that has been thawed and thoroughly drained.
Can I prepare this lasagna ahead of time?
Yes, assemble it a day ahead and refrigerate covered; bake when ready to serve.
Do I have to boil the noodles?
Boiling is traditional, but you may use no‑boil noodles if you ensure there’s enough sauce for them to soften.
How do I prevent a watery lasagna?
Make sure to drain excess liquid from cooked spinach and avoid overly wet sauces.
Can I add meat to this dish?
Yes, cooked ground beef, Italian sausage, or turkey can be added between layers for a heartier version.
What cheese alternatives work well?
Fontina, provolone, or even a sprinkle of asiago can be used along with or in place of mozzarella.
Is this recipe vegetarian?
Yes, this version is vegetarian; just ensure your cheese is made without animal rennet if needed.
Can I freeze the lasagna before baking?
Yes, you can freeze the assembled unbaked lasagna tightly wrapped and bake it from frozen with extra baking time.
What’s the best way to reheat leftovers?
Reheat covered in the oven to retain moisture, or microwave individual portions.
How do I make this gluten‑free?
Use gluten‑free lasagne noodles to adapt the recipe for gluten‑free diets.
Conclusion
Classic Spinach Lasagna is a delicious, comforting meal that elevates traditional lasagna with nutritious spinach and rich, melty cheeses. Whether you’re cooking for family or guests, this layered pasta bake delivers satisfying flavor and texture that keeps everyone coming back for seconds.
