Classic Spinach Lasagna

Lasagna in a white dish with green herbs sprinkled over it. The dish of lasagna is sitting on a tan colored background with a glass of white wine, a parmesan rind, and herbs arranged around it.

Learn how to make classic spinach lasagna with a perfect ricotta filling! Each layer is made of tender lasagne noodles, lots of fresh herbs, a blend of melty Italian cheeses, and cooked spinach for some greens. The taste is amazing, cheesy, and picky-eater approved. It's a recipe my family loves!

Course Main Course

Cuisine American, Italian

Keyword spinach lasagna, spinach ricotta lasagna, vegetarian lasagna

Freezer Friendly Yes

Prep Time 40

Cook Time 40

Total Time 10

Servings Slices

Calories 425kcal

Author Bethany Kramer

Ingredients

1 box lasagne boil noodles (see notes if using oven-ready noodles)
8 cups tomato sauce/marinara
4 cups mozzarella cheese
1/4 cup parmesan cheese
2 teaspoons olive oil

Ricotta Spinach Filling

1 1/4 cup ricotta cheese
2/3 cup grated parmesan cheese
3 heaping cups fresh spinach (about 1 cup of cooked spinach)
1/2 cup fresh basil, chopped
1 Tablespoons fresh oregano, chopped
1 egg
3-4 garlic cloves, minced
1/4 teaspoon (each) salt & black pepper

Instructions

Preheat oven to 375F.
Boil the noodles: Bring a large pot of salted water to a boil (about 1 Tablespoon of salt in the water). Once it comes to a boil, carefully place the dry lasagna noodles into the water and cook as the packaging instructs for "al dente" in texture. When they're cooked, drain the water out. Note: If you are not using the noodles right away, place them back in the pot and cover the noodles with cold water to prevent them from sticking.
Cook the spinach: While the noodles are cooking, heat up a pan with the olive oil in it and cook the spinach in batches until it's completely wilted. Once it's cooked, remove the spinach from the heat and let it cool. Drain any extra liquid from the spinach.
Make the ricotta filling: In a medium-sized mixing bowl, mix together the ricotta, cooked spinach, parmesan cheese, minced garlic, fresh basil & oregano, and salt & pepper.
Layer the lasagna: in a 9x13 baking dish spread the bottom with 1 1/2 cups of sauce, then a layer of lasagna noodles (if the noodles were in cold water be sure to shake off any extra water), and 1/3 of the ricotta filling. Then top with mozzarella and parmesan cheese. Repeat until the ingredients are used up (it should equal three layers. Finish the final layer with sauce, mozzarella, and parmesan cheese on top.
Bake: Then cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 20 minutes. Broil for the last 30-60 seconds to brown the top. Remove the lasagna and let it cool for 8-10 minutes before slicing it into 9 pieces. Serve with fresh basil and enjoy!

Notes

Tips for no-boil/oven-ready noodles. Although I think boiled pasta noodles are best for authentic lasagna taste and texture, you can also save time by using no-boil noodles. These noodles require zero boiling in water and can be layered in the lasagna right from the box. They'll cook and soften while the lasagna bakes! If using no-boil noodles, the noodles will need to be completely covered in sauce and cheese and tightly covered with foil so they cook properly while baking.

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