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This spinach lasagna combines creamy ricotta and vibrant greens for a comforting vegetarian pasta bake that pleases even the most devoted meat lovers. The layers of pasta, cheese, and sauce create a satisfying meal that's perfect for family dinners or special occasions.
I started making this lasagna when looking for ways to incorporate more vegetables into our family meals without complaints. What began as a sneaky way to add greens has become our most requested dinner for gatherings and cozy Sunday meals.
Ingredients
- 12 lasagna noodles: Oven-ready or boiled; the no-boil variety saves time without sacrificing texture
- 2 cups ricotta cheese: Use whole milk ricotta for the creamiest texture
- 2 cups fresh spinach: Sautéed and drained or 1 cup frozen spinach; provides nutrition and beautiful color
- 2 cups mozzarella cheese: Shredded; creates that perfect stretchy cheese pull
- ½ cup Parmesan cheese: Grated; adds savory depth and saltiness
- 3 cups marinara sauce: Use your favorite jarred sauce or homemade
- 2 large eggs: Helps bind the filling for clean slices
- 1 teaspoon garlic powder: Provides flavor without the work of fresh garlic
- 1 teaspoon onion powder: Adds aromatic flavor throughout the dish
- 1 teaspoon Italian seasoning: A convenient blend of classic herbs
- ½ teaspoon salt: Enhances all the flavors
- ¼ teaspoon pepper: Adds subtle warmth
- Optional Add-Ons: ½ pound ground beef, turkey, or chicken, plus sautéed vegetables for customization
Step-by-Step Instructions
- Prepare the Spinach:
- If using fresh spinach, heat a large skillet over medium heat with a touch of olive oil. Add spinach in batches and cook until completely wilted down, about 3 minutes. Once cooled, squeeze out excess moisture and roughly chop. For frozen spinach, thaw completely, then wrap in a clean kitchen towel and squeeze until no more water comes out. Thorough draining prevents a watery lasagna.
- Make the Ricotta Mixture:
- In a large mixing bowl, combine the ricotta cheese and eggs first, mixing until smooth. Add the Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir until well incorporated. Fold in the prepared spinach, distributing it evenly throughout the mixture. This filling should be thick and creamy with flecks of green throughout.
- Assemble the Lasagna:
- Start by spreading about 1 cup of marinara sauce across the bottom of a 9x13 baking dish. This prevents the pasta from sticking and burning. Arrange a layer of lasagna noodles over the sauce, slightly overlapping them if needed. Spread one-third of the ricotta-spinach mixture over the noodles, using an offset spatula for even distribution. Sprinkle with a handful of shredded mozzarella, then pour another cup of sauce. Repeat these layers two more times, finishing with noodles, sauce, and the remaining mozzarella and a sprinkle of Parmesan on top.
- Bake the Lasagna:
- Cover the baking dish tightly with aluminum foil, making sure it doesn't touch the cheese. Place in a preheated 375°F oven for 25 minutes, which allows the noodles to cook through and flavors to meld. Remove the foil and continue baking for 15 to 20 minutes more, until the cheese on top is bubbling and turning golden brown in spots. Allow the lasagna to rest for at least 10 minutes before slicing, which helps it hold together when served.
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The spinach is truly the star ingredient in this recipe despite its supporting role. I discovered that squeezing out every last drop of moisture is absolutely crucial after serving a watery disaster at a dinner party years ago. That extra five minutes of squeezing makes all the difference between soggy lasagna and perfect slices that hold their shape.
Make It Your Own
This spinach lasagna recipe is incredibly versatile. For meat lovers, brown some ground beef, turkey, or Italian sausage and layer it between the cheese and noodles. Vegetable enthusiasts can add sautéed mushrooms, bell peppers, or zucchini into the ricotta mixture. You can even replace the marinara with a creamy béchamel sauce for a richer variation closer to a white lasagna. The foundation remains the same, but the possibilities are endless.
Serving Suggestions
Serve this lasagna with a simple green salad dressed with lemon vinaigrette for a refreshing contrast to the rich main dish. Garlic bread makes an excellent companion to soak up any extra sauce. For a complete Italian-inspired meal, start with bruschetta or a light antipasto platter. A glass of medium-bodied red wine, like Chianti or Montepulciano, pairs beautifully with the tomato and cheese flavors.
Pro Tips
Allow the lasagna to rest for at least 10 minutes before cutting for clean slices. If using no-boil noodles, make sure they're completely covered with sauce. Shred your own mozzarella instead of using pre-shredded for better melting. For a prettier presentation, reserve some spinach to sprinkle between layers. When reheating, add a tablespoon of water before covering to keep it moist.
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This spinach lasagna is the ultimate comfort food that brings everyone back to the table.
Frequently Asked Questions
- → Can I make this spinach lasagna ahead of time?
Yes, you can assemble the lasagna up to 24 hours ahead and refrigerate it covered. When ready to cook, add 10-15 minutes to the baking time if cooking directly from the refrigerator. You can also freeze the unbaked lasagna for up to 3 months - just thaw overnight in the refrigerator before baking.
- → What can I substitute for ricotta cheese?
If you don't have ricotta, you can substitute with cottage cheese (blended for a smoother texture), mascarpone for a richer flavor, or a mixture of cream cheese and Greek yogurt. Each alternative will give a slightly different flavor and texture to the final dish.
- → How do I know when my lasagna is done baking?
Your lasagna is done when the cheese on top is melted and golden brown, the sauce is bubbling around the edges, and a knife inserted in the center comes out hot. Letting it rest for 10-15 minutes after baking helps the layers set and makes cutting easier.
- → Can I use no-boil lasagna noodles?
Yes, no-boil (oven-ready) lasagna noodles work perfectly in this dish. If using these, you may want to add a bit more sauce as they will absorb more liquid during baking. There's no need to adjust the cooking time when using no-boil noodles.
- → What sides pair well with spinach lasagna?
Spinach lasagna pairs beautifully with garlic bread, a simple green salad with balsamic vinaigrette, roasted vegetables, or sautéed broccoli. For a complete Italian meal, serve with antipasto beforehand and a light fruit-based dessert after.
- → How can I make this lasagna vegetarian?
This spinach and ricotta lasagna is already vegetarian as written (without the optional meat add-ons). To make it more substantial, consider adding sautéed mushrooms, zucchini, bell peppers, or eggplant between the layers for extra texture and flavor.