Spinach Lasagna Recipe

This delicious spinach lasagna is layered with creamy spinach ricotta, your favorite marinara, and melted mozzarella.

Course dinner, main meal pasta

Cuisine American, American Italian

Keyword how do you make spinach lasagna, how to make spinach lasagna, spinach and lasagna, spinach lasagna recipe

Prep Time 40

Cook Time 1 15

Servings servings

Calories 394kcal

Author Beth Pierce

Ingredients

Spinach Filling

1½ tablespoons olive oil
1 medium yellow onion finely chopped
3 cloves garlic minced
20 ounces fresh spinach
15 ounces whole milk ricotta cheese
1½ cups whole milk mozzarella cheese
1 cup grated Parmesan cheese
2 large eggs
1 teaspoon dried Italian seasoning
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Rest of the Lasagna

18 lasagna noodles (1 lb)
1½ cups whole milk mozzarella
24 ounces jarred marinara your favorite
1 tablespoon chopped fresh parsley or basil ribbons

Instructions

Heat the olive oil in a large skillet over medium heat. Fill the skillet with spinach and cook, stirring frequently, until the spinach wilts. Keep adding more spinach until all the spinach is wilted. Cool the spinach and squeeze the water out of the spinach.
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions. Drain well and lay them in a single layer on baking sheets lightly covered with nonstick spray.
Add the cooked spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, eggs, Italian seasoning, salt, and freshly ground black pepper to a large bowl. Mix with a large spoon until combined.
Add the cooked spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, eggs, Italian seasoning, salt, and freshly ground black pepper to a large bowl. Mix with a large spoon until combined.
Preheat the oven to 375 degrees. Lightly spray a 9x13 inch pan with non-stick spray.
Spoon about 1/4 cup of marinara into the bottom of a deep 9x13-inch pan. Add three lasagna noodles. Then, spread 1/4 of the spinach ricotta mixture over the lasagna noodles. Spread about 1/2 cup of marinara over the spinach mixture. Top with another layer of noodles, laid in the opposite direction as the last layer of noodles.
Spread 1/4 of the spinach mixture over the lasagna noodles. Top with another layer of noodles, laid in the opposite direction as the last layer of noodles. Then, spread 1/4 of the spinach ricotta mixture over the lasagna noodles. Spread about 1/2 cup of marinara over the spinach mixture.
Top with another layer of noodles, which is laid in the opposite direction as the last layer of noodles. Spread the remainder of the spinach ricotta mixture over the lasagna noodles. Spread about 1/2 cup of marinara over the spinach mixture.
Top with the last layer of noodles, laid in the opposite direction as the last layer of noodles. Spread the remaining marinara over the top of the noodles.
Cover with aluminum foil and bake for 40 minutes. Remove the foil and top with the remaining mozzarella. Baked uncovered for 10 minutes or until the cheese is melted. Sprinkle with chopped fresh parsley or basil. Let the lasagna cool for 15 minutes before slicing.

Notes

Squeeze as much of the moisture from the spinach as possible. An old tea towel comes in handy for this.
Alternate the lasagna noodles in the opposite direction of the last layer.
Always let the lasagna rest before slicing. It will help keep the layers intact.
Don't get too hung up on the layers of the lasagna. As long as you start with a little sauce and a layer of noodles and finish with a layer of noodles, sauce, and then mozzarella.

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