This spinach lasagna is made with tender pasta noodles, sautéed spinach, rich marinara sauce and three types of cheese, then baked until hot, bubbly and golden on top. It is a satisfying vegetarian lasagna recipe that works beautifully for family dinners, gatherings and make-ahead meals.
When you want a cozy baked pasta dinner, lasagna is always a reliable choice. This version is hearty, cheesy and full of spinach, making it a flavorful meatless main dish that still feels generous and comforting. Serve it with a simple salad or warm bread for an easy meal that can feed a crowd.
Lasagna is classic comfort food for a reason. The layers of pasta, sauce and melted cheese are warm, filling and hard to resist. This spinach lasagna keeps everything people love about traditional lasagna, but uses a creamy spinach and ricotta filling instead of meat. The result is rich, savory and balanced, with plenty of greens tucked between the noodles.
How do you make spinach lasagna?
To make spinach lasagna, start by preparing the spinach and ricotta filling. Fresh spinach is cooked until wilted, then squeezed well to remove excess moisture. This step is important because too much liquid can make the lasagna watery as it bakes. The spinach is then chopped and mixed with ricotta cheese, mozzarella cheese, Parmesan cheese, eggs, Italian seasoning, salt and pepper.
Next, spread a little marinara sauce in the bottom of a baking dish. Add a layer of cooked lasagna noodles, followed by a portion of the spinach cheese filling and more marinara sauce. Continue layering until the ingredients are used, finishing with marinara sauce on top. The lasagna bakes covered first so the layers heat through evenly, then it is uncovered and topped with more mozzarella. After a final bake, the cheese melts, browns slightly and creates the perfect bubbly topping. Let the lasagna rest for a few minutes before slicing so the layers hold together neatly.
Tips for spinach lasagna
- Whole milk ricotta and whole milk mozzarella give this spinach lasagna the creamiest texture and richest flavor. Part-skim versions can be used if preferred.
- Freshly shredded mozzarella melts more smoothly than pre-shredded cheese, which often contains anti-caking ingredients.
- Use a marinara sauce you enjoy, since the sauce adds a lot of flavor to the finished dish.
- The lasagna can be assembled up to 6 hours before baking. Keep it covered in the refrigerator until you are ready to cook it.
- Leftover spinach lasagna can be stored in the refrigerator for up to 3 days.
- Squeeze the cooked spinach thoroughly before adding it to the cheese mixture. Removing the liquid helps the lasagna bake up firm and sliceable.
- Frozen spinach may be used instead of fresh spinach. Thaw it completely and squeeze out as much water as possible before mixing it with the cheese.
Spinach lasagna variations
This vegetarian spinach lasagna is delicious as written, but it can also be adjusted to suit different tastes. Keep the basic layering method the same and add ingredients that pair well with marinara, pasta and cheese.
- Meat: Stir cooked Italian sausage, cooked ground beef or diced grilled chicken into the marinara sauce.
- Vegetables: Add cooked mushrooms, zucchini, bell peppers or carrots for extra flavor and texture.
- Greens: Replace the spinach with cooked kale, escarole or another cooked green.
- Cheese: Try adding fontina, provolone or pecorino romano for a slightly different cheese flavor.
Do you have to cook lasagna noodles?
For this spinach lasagna recipe, the noodles should be cooked before assembling the dish. Boil the lasagna noodles in salted water according to the package directions, then lay them flat on a clean surface so they do not stick together. Cooked noodles make it easier to build even layers and help the lasagna bake properly.
How to reheat lasagna
To reheat a pan of refrigerated lasagna, cover it with foil and bake at 350 degrees F until warmed through, about 30 to 40 minutes. A single slice can be reheated in the microwave on high for about 2 minutes. If it is not hot all the way through, rotate the slice and continue heating in 20-second intervals until warm.
Can you freeze lasagna?
Lasagna freezes well either as a whole pan or in individual portions. Place the cooled lasagna in an airtight container or freezer-safe bag. A frozen pan of lasagna can be baked directly from frozen; add about 20 to 30 minutes to the cooking time. Individual slices can be reheated in the microwave for 3 to 4 minutes, or until heated through.
This spinach lasagna is a dependable recipe for holidays, potlucks, casual dinners and meal prep. It is filling enough to serve as the main course, and the cheesy layers make it appealing even to people who do not usually choose vegetarian meals.
More pasta recipes you’ll enjoy
- Zucchini Lasagna
- Lasagna Soup
- Seafood Pasta
- Pizza Pasta
- Cheeseburger Pasta
Spinach Lasagna
Ingredients
For the filling
- 1 tablespoon butter
- 24 ounces fresh spinach leaves
- 15 ounces ricotta cheese
- 2 eggs
- 3/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper, plus more to taste
- 1/2 teaspoon Italian seasoning
For assembly
- 1 box lasagna noodles
- 1 jar marinara sauce, 24 ounces
- 2 cups shredded mozzarella cheese
- Cooking spray
- 2 tablespoons chopped parsley
Instructions
For the filling
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Melt the butter in a large pan over medium-high heat. Add as much spinach as will fit and cook until it wilts. Continue adding spinach by the handful until all of it is cooked down. Season with salt and pepper to taste.
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Let the spinach cool slightly, then squeeze out the excess water. Coarsely chop the spinach.
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Place the spinach, ricotta, eggs, Parmesan, 1 cup mozzarella, salt, pepper and Italian seasoning in a large bowl. Stir until well combined.
For assembly
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Cook the lasagna noodles according to the package directions.
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Preheat the oven to 375 degrees F. Coat a 9×13-inch pan with cooking spray.
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Spread a small amount of marinara sauce over the bottom of the pan. Add a layer of noodles, then spread one third of the spinach cheese mixture over the noodles.
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Spoon one third of the marinara sauce over the cheese mixture.
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Repeat the layers, ending with marinara sauce on top.
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Cover the lasagna with foil and bake for 45 minutes.
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Remove the foil and sprinkle the remaining 2 cups mozzarella cheese over the top. Bake for another 15 minutes, or until the cheese is melted and lightly browned.
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Sprinkle with chopped parsley. Let the lasagna stand for 5 to 10 minutes, then slice and serve.