All our favorite lasagna recipes feature a star ingredient. A meaty red sauce is the star of our classic lasagna, sweet winter squash is featured in our butternut squash lasagna, and taco seasonings are showcased in our Mexican lasagna. In this vegetarian spinach lasagna recipe, we build layers of flavor to highlight spinach and create rich, savory goodness in every bite.
To make an easy spinach lasagna, layer no-bake noodles with baby spinach, a cheesy filling and store-bought pasta sauce. Repeat the layers until the baking dish is full, then cover the top with a sprinkling of mozzarella. The baking process is done 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: We don’t blanch or saute the spinach before baking in our spinach lasagna recipe. 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. Frozen spinach can be used 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 cheeses 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 they don’t need to be boiled first. Instead, they absorb moisture from the sauce and soften as the lasagna bakes.
Step 1: Make the filling
Preheat the oven to 350°F. In a medium-sized bowl, stir the egg together 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
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
Bake, covered, for 35 minutes. Remove the cover, and continue baking until the lasagna is heated through and the cheese is melted, 10 to 15 minutes. Let the lasagna rest for five minutes. Slice and serve.
Spinach Lasagna Variations
- Substitute other greens: Most types of greens can be used instead of spinach. Kale, Swiss chard, mustard greens 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. To cook from frozen, first 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 up to three months. To freeze individual portions, cut the cooled lasagna into slices, and wrap them each in foil. Place them in a freezer-safe resealable plastic bag, and store in the freezer up to three months. To reheat from frozen, thaw overnight in the refrigerator. Reheat according to the reheating instructions above.
Spinach Lasagna Tips
Do you have to cook lasagna noodles?
Most types of lasagna noodles have to be cooked before layering. The beauty of no-bake or oven-ready lasagna noodles, however, is that they can be used 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, be sure to 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 option.