There’s something magical about pulling a bubbling, golden-brown lasagna from the oven—the aroma of garlicky marinara, melted cheese, and earthy spinach filling the kitchen. This isn’t just any lasagna; this is the kind of dish that turns weeknight dinners into something special and makes guests ask for seconds (and the recipe).
I’ve spent years perfecting this spinach lasagna, tweaking the layers, testing cheeses, and figuring out how to keep it from turning into a watery mess. The result? A dish that’s creamy, hearty, and packed with flavor—no meat required. Whether you’re feeding a crowd, meal prepping for the week, or just craving some serious comfort food, this lasagna delivers.
Why This Recipe Works
- Creamy, dreamy filling: Whole-milk ricotta mixed with Parmesan and a touch of nutmeg creates a rich, velvety layer that pairs perfectly with the spinach.
- No-boil noodles: Skip the extra pot of water—these noodles cook right in the sauce, saving time and hassle.
- Flavor-packed sauce: Simmering the marinara with garlic and a pinch of red pepper flakes deepens the taste, so every bite is anything but bland.
- Perfect texture: Squeezing every last drop of water from the spinach ensures your lasagna stays sliceable, not soggy.
A Little Backstory
Lasagna has been a staple in Italian kitchens for centuries, but the spinach version really took off as a hearty, meatless alternative. In Northern Italy, where dairy and fresh greens are abundant, ricotta and spinach became a natural pairing. My version stays true to those roots while keeping things simple enough for a home cook to master.
Essential Ingredients & Tools
Ingredients for the Filling
- 15 oz whole-milk ricotta (for creaminess; avoid skim varieties)
- 10 oz frozen spinach (thawed, squeezed dry—critical for texture)
- 1 large egg (binds the filling)
- ½ cup grated Parmesan (adds savory depth)
- ¼ tsp nutmeg (optional, but enhances spinach’s flavor)
- ½ tsp salt (for seasoning)
Ingredients for the Sauce
- 24 oz marinara sauce (homemade or high-quality jarred)
- 3 garlic cloves (minced; sauté until golden for best aroma)
- 1 tbsp olive oil (extra-virgin preferred)
- ½ tsp red pepper flakes (optional for heat)
Ingredients for Assembly
- 12 no-boil lasagna noodles (Barilla or De Cecco recommended)
- 2 cups shredded mozzarella (low-moisture for better melt)
- Fresh basil leaves (for garnish, optional)
Tools
- 9×13 baking dish (glass or ceramic for even heating)
- Colander (to drain spinach)
- Mixing bowls (one large, one medium)
- Wooden spoon or spatula (for sauce stirring)
- Aluminum foil (to tent while baking)
How to Make the Best Spinach Lasagna
- Prep the Spinach: Thaw 10 oz frozen spinach overnight in the fridge or use the microwave’s defrost setting. Transfer to a colander and squeeze out every drop of excess water—this prevents a soggy lasagna. For maximum dryness, wrap the spinach in a clean kitchen towel and twist tightly over the sink. Chop finely to ensure even distribution in the filling. Pro tip: If using fresh spinach, sauté 1 lb in batches with 1 tsp oil until wilted (3 minutes per batch), then squeeze dry.
- Make the Filling: In a large bowl, gently combine 15 oz ricotta, 10 oz spinach, 1 large egg, ½ cup Parmesan, ½ tsp salt, and ¼ tsp nutmeg (if using). Mix just until smooth—overworking can make the filling dense. Taste and adjust seasoning. The egg acts as a binder, ensuring the layers hold together when sliced.
- Sauté the Sauce: Heat 1 tbsp olive oil in a saucepan over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned (burnt garlic turns bitter). Stir in 24 oz marinara and ½ tsp red pepper flakes. Simmer for 5 minutes to slightly reduce the sauce—this concentrates flavors and prevents excess moisture in the baked dish.
- Layer the Lasagna:
- Base Layer: Spread ½ cup sauce evenly in the baking dish. This prevents noodles from sticking and adds moisture for cooking.
- First Noodle Layer: Add 4 no-boil noodles (they’ll expand during baking). Leave a ½-inch border around the edges for even browning.
- First Filling Layer: Dollop half the ricotta mixture over noodles, then gently spread with a spoon or offset spatula. Avoid pressing too hard to keep layers light.
- First Cheese Layer: Sprinkle ⅔ cup mozzarella evenly. Low-moisture mozzarella melts cleanly without greasiness.
- Repeat: Add another ½ cup sauce, 4 noodles, remaining ricotta mix, and another ⅔ cup mozzarella.
- Final Layer: Top with remaining 4 noodles, remaining sauce, and remaining mozzarella. For a golden crust, leave some cheese uncovered by sauce.
- Bake to Perfection: Cover tightly with foil (tent it slightly to avoid cheese sticking). Bake at 375°F for 30 minutes, then uncover and bake 15 more minutes until bubbly and lightly browned. Rest for 10 minutes before slicing—this allows the layers to set for clean cuts. For extra crispness, broil for 2–3 minutes (watch closely to prevent burning).
Pro Tips for Lasagna Success
- Squeeze that spinach like it owes you money. Any extra moisture will make your lasagna weep.
- Simmer the sauce until it coats the back of a spoon. Too thin, and your layers will slide apart.
- Let it rest before cutting. I know it’s tempting, but those 10 minutes make all the difference.
Make It Your Own
- Add mushrooms: Sautéed creminis add an earthy depth.
- Go gluten-free: Swap in GF no-boil noodles and add a little extra sauce.
- Make it vegan: Use cashew ricotta and dairy-free mozzarella.
Perfect Pairings
Complementary Dishes
- Garlic Bread: Brush baguette slices with garlic-herb butter (1 tsp parsley per ½ cup butter). Toast alongside lasagna during the last 10 minutes of baking for a crispy, aromatic side.
- Arugula Salad: Toss with lemon vinaigrette (1:3 lemon juice to olive oil). The peppery greens cut through the lasagna’s richness.
Drinks
- Chianti: This acidic red wine balances the dish’s creaminess with tart cherry notes.
- Sparkling Water with Basil-Lime: Muddle 3 basil leaves + 1 lime wedge per glass. The effervescence refreshes the palate.
Something Sweet
- Tiramisu: Classic coffee-layered dessert contrasts the lasagna’s savoriness.
- Panna Cotta: Silky vanilla custard with Berry Compote offers a light, cool finish.
Storing & Reheating
- Fridge: Keeps well for up to 4 days. Reheat in the oven at 350°F for 20 minutes.
- Freezer: Assemble unbaked, wrap tightly, and freeze for up to 3 months. Bake from frozen, adding 20 extra minutes covered.
FAQs
Can I use fresh spinach instead of frozen?
Yes! Sauté 1 lb fresh spinach in batches with 1 tsp oil until wilted (about 3 minutes per batch). Cool, then squeeze dry—you’ll end up with ~10 oz cooked spinach.
Why does my lasagna turn out watery?
Two main culprits:
- Undrained spinach: Even a little excess moisture seeps out during baking. Squeeze until no liquid drips.
- Thin sauce: Simmer marinara until it coats the back of a spoon (about 5–7 minutes).
Can I assemble this ahead?
Absolutely! Refrigerate unbaked for up to 24 hours (add 5–10 minutes to bake time). For longer storage, freeze as directed.
How do I prevent noodles from hardening at the edges?
Ensure sauce covers all noodle edges during assembly. Tent foil tightly over the dish (don’t let it touch the cheese).
Is the egg necessary in the filling?
It binds the ricotta, but you can omit it. Replace with:
- 1 tbsp cornstarch mixed with 1 tbsp water.
- 2 tbsp mashed silken tofu.
- 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 minutes to thicken).
The Ultimate Spinach Lasagna: A Comfort Food Masterpiece
Recipe Controls
Make the Best Spinach Lasagna with rich ricotta, no-boil noodles, and a garlicky sauce. Perfect for comfort food cravings—get the recipe now!
Ingredients
For the Filling
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15 oz whole-milk ricotta
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10 oz frozen spinach (thawed and squeezed dry)
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1 large egg
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½ cup grated Parmesan
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¼ tsp nutmeg (optional)
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½ tsp salt
For the Sauce
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24 oz marinara sauce
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3 cloves garlic (minced)
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1 tbsp olive oil
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½ tsp red pepper flakes (optional)
For Assembly
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12 no-boil lasagna noodles
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2 cups shredded mozzarella
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Fresh basil leaves (optional)
Instructions
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Thaw and squeeze spinach dry.01
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Mix ricotta, spinach, egg, Parmesan, nutmeg, and salt.02
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Sauté garlic in oil, add marinara, and simmer 5 minutes.03
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Layer: sauce, noodles, ricotta mix, mozzarella. Repeat.04
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Bake covered at 375°F for 30 minutes, then uncovered for 15 minutes.05
