Name: Easy Spinach Lasagna
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 tablespoon olive oil; 1/4 cup finely chopped onion; 3 tablespoons all-purpose flour; 4 cups 1% milk; salt and pepper (to taste); 15 ounces fat free ricotta cheese; 10 ounces frozen chopped spinach (thawed and squeezed dry); 1 large egg white; 1/4 teaspoon ground nutmeg; 9 no-boil lasagna noodles; grated Parmesan cheese (for topping (optional))

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This Easy Spinach Lasagna is a weeknight hero and a gathering favorite. It layers a delicate, creamy white sauce with tangy ricotta and tender spinach between sheets of no-boil lasagna noodles, then bakes until bubbling and golden. The results are comforting, satisfying, and surprisingly simple to pull together—perfect for feeding a crowd or meal-prepping for the week.

Why you’ll love this Easy Spinach Lasagna

There are a few reasons this recipe becomes a repeat on rotation. It uses common pantry staples with minimal chopping, it relies on an easy homemade white sauce instead of heavy cream, and the no-boil noodles mean less time fussing with hot water. The texture is creamy without being dense, and bright spinach keeps the layers light. You get an elegant baked pasta dish with a fraction of the effort.

Ingredients

Use the following ingredients exactly as listed for best results. Quantities are precise to ensure the recipe turns out every time.

▢1tablespoonolive oil
▢¼cupfinely chopped onion
▢3tablespoonsall purpose flour
▢4cups1% milk
▢salt and pepper,to taste
▢15ouncesfat free ricotta cheese
▢10ouncesfrozen chopped spinach,thawed and squeezed dry
▢1largeegg white
▢¼teaspoonground nutmeg
▢9no-boillasagna noodles
▢grated Parmesan cheese,for topping (optional)

Equipment

9×13-inch baking dish
Medium saucepan
Mixing bowls
Whisk and wooden spoon
Spatula and measuring cups/spoons

Make-ahead and storage

This dish can be assembled up to 24 hours in advance and stored, covered, in the refrigerator until ready to bake. Leftovers keep well in an airtight container for up to 4 days and reheat in the oven at 350°F until warmed through, about 20–25 minutes. To freeze, cover tightly and freeze for up to 3 months; thaw overnight in the refrigerator before reheating.

Step-by-step instructions

Below is a rewritten, clear, step-by-step version of the original directions. Follow the steps in order and use the ingredient names and quantities listed above.

Preheat and prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or spray it with nonstick spray and set it aside.
Cook the onion: Place a medium saucepan over medium heat and add 1 tablespoon olive oil. When the oil shimmers, add ¼ cup finely chopped onion. Sauté the onion, stirring occasionally, until it is soft and translucent, about 4–5 minutes. Avoid browning; lower the heat if the onion begins to color.
Make the roux: Sprinkle 3 tablespoons all purpose flour over the softened onion. Stir constantly for 1–2 minutes to cook the raw flour taste out and to form a light paste with the oil and onion.
Whisk in the milk: Slowly add 4 cups 1% milk to the saucepan while whisking constantly to prevent lumps. Continue to cook over medium heat, stirring frequently, until the mixture thickens to a sauce-like consistency and just begins to simmer. This should take about 5–7 minutes.
Season the white sauce: Remove the saucepan from the heat and season the sauce with salt and pepper to taste. Set the sauce aside to cool very slightly while you assemble the cheese filling.
Mix the ricotta filling: In a medium bowl combine 15 ounces fat free ricotta cheese, the thawed and well-squeezed 10 ounces frozen chopped spinach, 1 large egg white, and ¼ teaspoon ground nutmeg. Stir until the mixture is evenly combined and smooth. Taste and add a pinch of salt and pepper if needed.
Layer the lasagna: Spread a thin layer of the prepared white sauce over the bottom of the greased 9×13-inch baking dish—about ½ cup will do. Place 3 of the 9 no-boil lasagna noodles over the sauce in a single layer, trimming noodles to fit if necessary. Spread one third of the ricotta-spinach mixture evenly over the noodles, then ladle about 1 cup of the white sauce over the ricotta layer. Repeat this layering process two more times: noodles, ricotta mixture, and white sauce. Finish with the remaining 3 no-boil lasagna noodles and the rest of the white sauce spread evenly over the top.
Optional topping: If using, sprinkle grated Parmesan cheese evenly over the top layer of sauce. This will create a light golden crust as it bakes.
Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated 350°F oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10–15 minutes, or until the top is lightly browned and the edges are bubbling.
Rest and serve: Remove the lasagna from the oven and let it rest, uncovered, for 10–15 minutes before slicing. Resting allows the layers to set so you get clean slices. Serve warm, garnished with extra grated Parmesan if desired.

Troubleshooting tips

If your white sauce is too thin: Return it to low heat and simmer gently, whisking constantly, until it thickens. The roux-to-milk ratio here should create a medium-thick sauce—patience helps.
If the sauce gets lumpy: Strain the sauce through a fine sieve or use an immersion blender to smooth it out. To avoid lumps, add the milk slowly while whisking.
If the lasagna is watery after baking: Make sure the frozen spinach is fully thawed and squeezed dry before mixing with ricotta. Excess liquid from spinach is the usual culprit.
To prevent sticky lasagna noodles: No-boil noodles work best when there is enough sauce to hydrate them. Ensure your layers are not too dry by spreading sauce evenly.

Variations and serving ideas

While this Easy Spinach Lasagna is delicious as written, here are a few simple ways to change it up:

Add roasted mushrooms or caramelized onions into the ricotta mixture for deeper flavor.
Stir a cup of shredded mild cheese into the ricotta layer if you prefer a richer, cheesier lasagna.
Top with chopped fresh herbs like basil or parsley just before serving for brightness.
Serve with a crisp green salad and crusty bread to round out the meal.

Notes on ingredients

Stick to the ingredient list quantities for consistent results. The recipe uses fat free ricotta and 1% milk to keep the sauce light; if you prefer a richer texture, full-fat dairy can be substituted, but amounts should remain the same. The single egg white helps bind the ricotta filling without adding extra yolk fat. Freshly grated Parmesan provides the best melting and browning for the top, but it is optional.

Nutrition and portioning

This recipe yields approximately 8 servings, depending on portion size. Because it uses lighter dairy choices and spinach, it’s a more moderate take on classic lasagna without skimping on comfort. For an exact nutritional breakdown, enter the ingredient amounts into your preferred nutrition calculator.

Final thoughts

This Easy Spinach Lasagna is timeless—creamy layers, tender spinach, and simple seasonings that let the ingredients shine. It’s an approachable dish for home cooks of any level and scales well for meal prep or entertaining. Bake, rest, slice, and enjoy a cozy, satisfying meal that always feels a little special.