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Homemade Spinach Lasagna Recipe photo

Spinach Lasagna Recipe

A cheesy spinach lasagna layered with ricotta, mozzarella, and marinara for a comforting vegetarian main.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 9 slices

Equipment

  • Large Skillet
  • Mixing Bowl
  • 9x13 inch Baking Dish
  • Pot for boiling noodles
  • Cutting board and knife
  • Spatula or spoon
  • Measuring cups and spoons

Ingredients
  

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

Instructions
 

  • Melt the butter in a large skillet over medium-high heat.
  • Add the spinach in handfuls and cook, stirring, just until wilted; season with a pinch of salt and pepper.
  • Transfer the spinach to a bowl, let cool slightly, then squeeze out as much excess water as possible and coarsely chop.
  • In a mixing bowl combine the chopped spinach, chopped basil, minced garlic, ricotta, eggs, grated Parmesan, 1 cup shredded mozzarella, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix until evenly combined.
  • Cook the lasagna noodles according to the package directions until al dente; drain and set aside.
  • Preheat the oven to 375°F (190°C) and spray a 9x13-inch baking dish with cooking spray.
  • Spread a thin layer of marinara sauce on the bottom of the prepared pan. Arrange a layer of noodles over the sauce.
  • Spread one-third of the cheese-and-spinach mixture over the noodles, then spoon one-third of the marinara sauce over that layer.
  • Repeat the noodle, cheese mixture, and sauce layers two more times, finishing with a top layer of marinara sauce.
  • Cover the lasagna tightly with foil and bake for 40–45 minutes.
  • Remove the foil, sprinkle the remaining 2 cups shredded mozzarella evenly over the top, and return to the oven for about 15 minutes, until the cheese is melted, bubbly, and lightly browned.
  • Remove from the oven, sprinkle with chopped parsley and chopped basil, and let rest for 10–15 minutes before cutting into 9 slices to serve.

Notes

  • Use well-drained spinach to avoid a watery lasagna.
  • Room-temperature eggs mix into the ricotta more smoothly.
  • Boil noodles al dente so they finish cooking in the oven.
  • Let the lasagna rest before slicing to keep the layers intact.