Spinach Lasagna Recipe

There’s something deeply comforting about a bubbling pan of layered pasta, creamy cheese, and bright, garlicky greens. This Spinach Lasagna Recipe is exactly that — an approachable, flavorful lasagna that makes a satisfying weeknight dinner or a crowd-pleasing potluck centerpiece. It’s built around silky ricotta, plenty of tender spinach, fragrant basil and parsley, and a well-rounded marinara. Layers of lasagna noodles and melted mozzarella finish it off with the perfect chew and golden top.

This recipe keeps things simple without skimping on flavor. I use fresh spinach and basil for brightness, two kinds of mozzarella for melt and creaminess, and enough Parmesan to add a salty, nutty finish. Garlic and Italian seasoning round the filling out so every bite tastes fully seasoned. Below you’ll find a complete ingredient list and clear, step-by-step directions rewritten for clarity so you can make this lasagna with confidence.

Why you’ll love this version

• Fresh spinach and basil give a lively, green flavor that balances the rich cheeses.
• Two layers of cheese — ricotta mixed with eggs and Parmesan, plus shredded mozzarella — create a creamy, cohesive filling.
• Marinara provides a bright tomato backbone so the dish never feels heavy.
• Easy to assemble and bakes into a golden, bubbling masterpiece that slices neatly after resting.

Ingredients

All measurements listed exactly as used in the recipe.

• 2 tablespoons unsalted butter
• 24 ounces fresh spinach leaves
• 1 cup chopped fresh basil leaves
• 14 ounces ricotta cheese
• 2 eggs, room temperature
• 1 1/2 cup grated Parmesan cheese
• 1 cup shredded Mozzarella cheese
• 1 teaspoon Italian seasoning
• 4 cloves garlic, minced
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon pepper, plus more to taste
• 1 box lasagna noodles
• 24 ounce jar marinara sauce
• 2 cups shredded mozzarella cheese
• cooking spray
• 2 tablespoons chopped parsley
• 2 tablespoons chopped basil

Tools you’ll need

• Large skillet
• Colander
• Large mixing bowl
• 9×13-inch baking dish
• Small saucepan (optional)
• Wooden spoon or spatula
• Aluminum foil

Prep notes

• Bring the eggs to room temperature before starting by leaving them on the counter for about 30 minutes.
• If your lasagna noodles require boiling, follow package directions; if using no-boil noodles, make sure your sauce is slightly thinner to ensure proper cooking.
• Preheat the oven so it’s fully up to temperature when you place the lasagna inside.

Step-by-step Directions

The directions below are rewritten into clear, sequential steps that follow the original order and use the ingredient list as the source of truth.

1. Preheat the oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with cooking spray and set it aside.
2. Prepare the spinach: place a large skillet over medium heat and add 2 tablespoons unsalted butter. Once melted, add all 24 ounces fresh spinach leaves and cook, stirring often, until the spinach wilts completely and releases its liquid, about 4–6 minutes.
3. Drain and squeeze: transfer the wilted spinach to a colander. Press and squeeze the spinach with the back of a spoon or your hands to remove as much excess liquid as possible. Transfer the drained spinach to a cutting board and chop it roughly into smaller pieces.
4. Make the ricotta filling: in a large mixing bowl combine the following — 14 ounces ricotta cheese, 2 eggs (room temperature), 1 1/2 cup grated Parmesan cheese, 1 cup shredded Mozzarella cheese, 1 teaspoon Italian seasoning, 4 cloves garlic (minced), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir until the mixture is smooth and evenly combined.
5. Add the greens and herbs to the filling: fold the chopped cooked spinach and 1 cup chopped fresh basil leaves into the ricotta mixture until everything is well distributed.
6. Prepare the noodles: if your box lasagna noodles require boiling, bring a large pot of salted water to a boil and cook the noodles according to package directions until al dente. Drain and lay the noodles flat on a clean towel so they don’t stick together. If you’re using no-boil noodles, skip boiling and be sure your sauce is slightly thinner so the noodles cook fully in the oven.
7. Assemble the lasagna — first layer: spread about 1/3 of the 24 ounce jar marinara sauce in an even layer across the bottom of the prepared baking dish. Place a single layer of lasagna noodles over the sauce, covering the base.
8. Second layer: spread about half of the ricotta-spinach mixture over the noodles in an even layer. Sprinkle about 1 cup of shredded mozzarella cheese across this layer if you prefer extra cheesiness between layers.
9. Repeat layers: add another layer of lasagna noodles, then spread another 1/3 of the marinara sauce. Top with the remaining half of the ricotta-spinach mixture. Add another layer of noodles when finished.
10. Top layers: pour the remaining marinara sauce over the top layer of noodles and spread it evenly. Sprinkle the remaining 2 cups shredded mozzarella cheese across the top, then add any remaining 1 cup shredded Mozzarella cheese from the ingredient list if needed — the recipe lists both 1 cup and 2 cups of mozzarella; use the full amount called for in both places so the lasagna is extra melty.
11. Cover and bake: loosely cover the baking dish with aluminum foil (to prevent the cheese from sticking to the foil, you can spray the underside of the foil with cooking spray or tent the foil so it doesn’t touch the cheese). Bake in the preheated oven at 375°F (190°C) for 25 minutes.
12. Finish baking uncovered: remove the foil and continue to bake for an additional 15–20 minutes, or until the top is bubbly and golden and the cheese is melted through.
13. Rest and garnish: remove the lasagna from the oven and let it rest for 10–15 minutes before slicing. This resting time allows the layers to set so you can cut neat slices. Just before serving, sprinkle the top with 2 tablespoons chopped parsley and 2 tablespoons chopped basil for a fresh finish.
14. Taste and adjust: after resting, taste a small bite and adjust salt and pepper to your preference, adding a pinch more if needed.

Serving Suggestions

Serve this Spinach Lasagna Recipe warm with a crisp green salad or roasted vegetables. A simple side of crusty bread is perfect for sopping up any extra sauce. If you like, drizzle a little extra virgin olive oil over each slice and add a crack of fresh black pepper for a beautiful finishing touch.

Make-ahead and storage

• To make ahead: assemble the lasagna in the baking dish, cover tightly with plastic wrap and foil, and refrigerate up to 24 hours before baking. Add an extra 5–10 minutes to the covered baking time if the dish is cold from the fridge.
• Freezing: assemble the lasagna in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, then bake as directed.
• Leftovers: store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in a 350°F oven until warmed through or microwave individual portions.

Tips for success

• Don’t skip squeezing the cooked spinach — removing excess moisture prevents a watery lasagna.
• Room-temperature eggs blend more smoothly into the ricotta and help the filling set during baking.
• If your marinara is very thick, stir in a few tablespoons of warm water to thin it slightly so it helps hydrate the noodles while baking.
• Let the lasagna rest after baking. Cutting into it too soon will make the layers collapse and the slices won’t hold together as well.
• For a bolder flavor, swap half the marinara for a roasted red pepper sauce or add a pinch of crushed red pepper to the ricotta mixture.

Flavor variations

• Mushroom and spinach: sauté sliced mushrooms with the garlic before adding the spinach for an earthy twist.
• Spinach and artichoke: fold chopped marinated artichoke hearts into the ricotta mixture for a tangy lift.
• Herbed ricotta: add 1 teaspoon lemon zest and an extra tablespoon chopped basil to the ricotta for a bright finish.

Final thoughts

This Spinach Lasagna Recipe is a reliable, comforting dish that balances creamy cheese with bright, herby greens. It’s straightforward to assemble, bakes into a golden, bubbling casserole, and stores well for make-ahead meals. Whether you’re feeding a family or bringing it to a gathering, this lasagna delivers satisfying layers of flavor that everyone will enjoy.

Happy baking — and enjoy each cheesy, garlicky, spinach-packed slice.