Spinach-Basil Lasagna Recipe photo by Taste of Home
Total Time
Prep: 20 min. Bake: 45 min.
Looking for a hearty vegetarian main course? This spinach lasagna recipe features layers of noodles stuffed with tender spinach and a creamy, cheesy filling.

Updated: Apr. 26, 2024

Every lasagna recipe has a star ingredient. For our classic lasagna, it’s a meaty red sauce; for butternut squash lasagna, it’s sweet winter squash; and for Mexican lasagna, it’s taco seasoning. In this vegetarian spinach lasagna recipe, we build layers of flavor to highlight spinach and create rich, savory goodness in every bite.

Layer no-bake noodles with baby spinach, a cheesy filling and store-bought pasta sauce to make an easy spinach lasagna. Repeat the layers until the baking dish is full, then cover the top with a sprinkling of mozzarella. You bake it in two steps: first covered until the sauce warms through, then uncovered to let the mozzarella develop a golden-brown crust.

Ingredients for Spinach Lasagna

  • Baby spinach: In our spinach lasagna recipe, we don’t blanch or saute the spinach before baking. Baby spinach can become slimy and mushy when overcooked, so we simply let it wilt in the oven as the lasagna bakes. If you substitute with mature spinach leaves, you’ll want to cook them first—sauteed spinach with olive oil and garlic is our favorite way to go. Use frozen spinach in a pinch, but be sure to thaw it first and squeeze out any water before using.
  • Cheese filling: The combination of mozzarella, ricotta, feta and Parmesan cheese creates a creamy base for this lasagna. An egg keeps the mixture together, firming up the layers as the dish bakes. A little fresh basil adds brightness, while garlic and black pepper create pungency.
  • Pasta sauce: We use a 24-ounce jar of pasta sauce for ease, but feel free to substitute it with your favorite homemade pasta sauce.
  • Noodles: No-cook lasagna noodles are convenient because you don’t need to boil them. Instead, they absorb moisture from the sauce and soften as the lasagna bakes.


Step 1: Make the filling

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Preheat the oven to 350°F. In a medium-sized bowl, stir the egg with the ricotta cheese, 1-1/2 cups of the mozzarella cheese, crumbled feta, grated Parmesan, chopped fresh basil, minced garlic and pepper.

Step 2: Layer the lasagna

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Spread 1/2 cup of the pasta sauce into a greased 13×9-inch baking dish. Layer three lasagna noodles onto the sauce, followed by 3/4 cup of the ricotta mixture, 1 cup of the baby spinach, and 2/3 cup of the pasta sauce. Repeat the layers twice. Finish by sprinkling the remaining mozzarella cheese on top.

Step 3: Bake the lasagna

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Bake, covered, for 35 minutes. Remove the cover, and continue baking until the lasagna is heated and the cheese is melted for 10 to 15 minutes. Let the lasagna rest for five minutes. Slice and serve.

Spinach Lasagna Variations

  • Substitute other greens: Most leafy greens can be used instead of spinach. Kale, Swiss chard, mustard or collard greens are all great choices. We recommend cooking them first, then giving them a light squeeze to remove excess water so the lasagna doesn’t get watery.
  • Make it more filling: This spinach lasagna recipe is plenty hearty, but you can add meat or vegetables to bulk it up. To keep the dish vegetarian, add vegetables like cooked mushrooms or eggplant. You can also add meat, such as cooked ground beef, cooked ground sausage or leftover shredded chicken.
  • Make a white spinach lasagna: Instead of using red sauce, make an Alfredo sauce (like the one used in our chicken Alfredo lasagna) or another white sauce to turn this into white lasagna.
  • Use a different cooking method: If you want to free up the oven, try making a slow-cooker lasagna. You can also make skillet lasagna by cooking the lasagna in a cast-iron skillet on the stovetop.

How to Store Spinach Lasagna

This spinach lasagna recipe lasts up to five days in the refrigerator. Store individual slices in an airtight container and reheat them in the microwave.

To store the lasagna whole (a great option when making lasagna ahead of time!), cover the whole dish with aluminum foil and store it in the refrigerator. Take it out of the fridge while the oven is preheating to 350°. Reheat the lasagna until it’s warmed through, about 30 minutes.

How to Freeze Spinach Lasagna

Wondering how to freeze lasagna so it tastes freshly baked? You have several options! It’s OK to reheat frozen lasagna straight from the freezer, but we generally recommend thawing in the fridge overnight. Frozen lasagna can take twice as long to heat through.

  • Freeze before baking: Cover the unbaked lasagna and store it in the freezer for up to three months. First, to cook from frozen, let the lasagna thaw in the refrigerator overnight. Then, let it stand at room temperature for 30 minutes. Bake as directed in the main recipe above.
  • Freeze after baking: After baking, let the lasagna cool completely. To freeze the entire dish, cover the cooled lasagna and store it in the freezer for up to three months. To freeze individual portions, cut the cooled lasagna into slices and wrap each slice in foil. Place them in a freezer-safe resealable plastic bag and store them in the freezer for up to three months. To reheat from frozen, thaw overnight in the refrigerator. Reheat according to the reheating instructions above.

Spinach Lasagna Tips

Spinach Basil Lasagna TMB STUDIO

Do you have to cook lasagna noodles?

You cook most types of lasagna noodles before layering. However, the beauty of no-bake or oven-ready lasagna noodles is that you can use them straight out of the box. When in doubt, follow the instructions on the package for the best results.

Is it better to use fresh or frozen spinach in lasagna?

We like to use fresh spinach in lasagna because it tastes better, but you could easily modify this recipe if you prefer frozen vegetable recipes. When using frozen spinach, squeeze the thawed spinach dry before adding it to the layers.

Why is my spinach lasagna watery?

The best way to prevent watery lasagna is to bake the dish uncovered for the final 10 to 15 minutes to cook out any extra moisture. You can also try using full-fat ricotta cheese, which is richer and contains less water than lower-fat versions.

Which is better for lasagna, cottage cheese or ricotta cheese?

You can use either ricotta or cottage cheese when making lasagna. It’s a personal preference! Some prefer ricotta cheese’s richness and creaminess, while others prefer the low-fat, high-protein cottage cheese.

Spinach Lasagna

Prep Time 20 min
Cook Time 45 min
Yield 9 servings.


  • 1 large egg, lightly beaten
  • 2 cups reduced-fat ricotta cheese
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 4 ounces crumbled feta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 2 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 1 jar (24 ounces) pasta sauce
  • 9 no-cook lasagna noodles
  • 3 cups fresh baby spinach


  1. Preheat oven to 350°. Mix together the egg, ricotta, 1-1/2 cups mozzarella cheese, feta, Parmesan, basil, garlic and pepper.
  2. Spread 1/2 cup pasta sauce into a greased 13x9-in. baking dish. Layer with 3 lasagna noodles, 3/4 cup ricotta mixture, 1 cup spinach and 2/3 cup sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese.
  3. Bake, covered, 35 minutes. Uncover; bake until lasagna is heated through and cheese is melted, 10-15 minutes. Let stand 5 minutes before serving.

Nutrition Facts

1 piece: 291 calories, 12g fat (6g saturated fat), 59mg cholesterol, 673mg sodium, 27g carbohydrate (10g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat.

In the kitchen, my husband and I like to use classic ingredients in new ways. I came up with this lasagna one day and haven't made another type since. We love it! —Charlotte Gehle, Brownstown, Michigan