Learn how to make a classic spinach lasagna with a creamy ricotta filling. Layers of tender lasagne noodles, aromatic fresh herbs, melted Italian cheeses, and cooked spinach create a comforting, family-friendly dish that even picky eaters will love.
Lasagna is one of those timeless comfort foods my whole family requests again and again. This spinach version keeps the classic cheesy texture while folding tender cooked spinach into the ricotta mixture so you get extra greens without overpowering the flavor.
The spinach blends seamlessly with the ricotta and cheeses, so children and picky eaters usually can’t tell it’s there. I tested it on my niece and my parents — everyone loved it. Bright marinara, fresh basil and oregano, and grated Parmigiano Reggiano boost the flavor in every bite.
Simple ingredients and good technique are the keys to great lasagna. Below are the important components, step-by-step instructions, and helpful tips to get a perfect bake every time.
Key Ingredients
Lasagna doesn’t require a long ingredient list. Most items are pantry staples, and there are easy swaps if needed.
Besides olive oil and salt & pepper, here’s what you’ll need:
- Lasagne noodles: Boiled noodles give the best texture, but no-boil/oven-ready noodles work as a time-saving alternative.
- Spinach: Fresh spinach is ideal. You can substitute frozen spinach or kale if preferred—be sure to squeeze out excess liquid before using.
- Marinara/tomato sauce: A good-quality marinara makes a big difference. Use a homemade sauce if possible, or a favorite store-bought jar for convenience.
- Ricotta: The main component of the filling; mascarpone or drained cottage cheese can be used as alternatives.
- Egg: Binds the ricotta filling so it holds together when sliced.
- Garlic: Fresh garlic adds bright savory flavor; garlic powder can be used in a pinch.
- Parmesan: Freshly grated Parmigiano Reggiano adds saltiness and depth—pre-shredded works, but fresh is best.
- Mozzarella: For the melty, gooey topping and layers.
- Fresh basil & oregano: Fresh herbs provide the most authentic, vibrant flavor.
How to Make Spinach Lasagna (Step-by-Step)
Prep the Pasta and Filling
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1
Boil the noodles. Bring a large pot of water to a rolling boil and add a generous pinch of salt. Cook the lasagne noodles to al dente according to package directions. Drain and, if not using immediately, cover with cold water to prevent sticking.
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2
Cook the spinach. While the pasta cooks, warm 2 teaspoons of olive oil in a skillet and wilt the spinach in batches until fully cooked. Remove from heat, cool slightly, and squeeze out any excess moisture.
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3
Make the ricotta filling. Once the spinach is cool and drained, combine it with ricotta, grated Parmesan, minced garlic, chopped fresh basil and oregano, the egg, and salt and pepper. Stir until evenly mixed.
How to Layer Lasagna
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First, spread the sauce. In a 9×13-inch baking dish, spread a generous layer of marinara to cover the bottom.
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5
Layer the noodles. Arrange lasagna noodles over the sauce, trimming to fit if needed. Ensure the surface is covered for even layering.
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6
Add the ricotta filling. Spread about one third of the ricotta-spinach mixture over the noodles, smoothing it into an even layer.
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7
Spread more sauce. Spoon a thin layer of sauce over the ricotta layer to keep the bake moist.
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8
Sprinkle with cheese. Add a layer of shredded mozzarella and a light dusting of parmesan. Repeat the noodle, ricotta, sauce, and cheese layers two more times so the lasagna has three complete layers. Finish the top with sauce and a final generous sprinkle of mozzarella and parmesan.
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9
Bake. Cover with foil and bake at 375°F for 20 minutes. Remove the foil and bake another 20 minutes until bubbly and golden. Let rest 8–10 minutes before slicing into 9 pieces and serving.
Special Lasagna Tips
Keep cooked noodles in cold water to prevent sticking. If you’re not assembling immediately, place drained noodles in a shallow dish and cover with cold water so they don’t clump.
Use freshly shredded cheese. Freshly shredded mozzarella and Parmesan melt better and taste fresher than pre-shredded varieties, which often contain anti-caking additives.
Oven-ready noodles save time. No-boil noodles are convenient and cook while the lasagna bakes. Be sure they are fully covered with sauce and tightly sealed with foil for proper hydration.
Choose fresh herbs whenever possible. Fresh basil and oregano add bright, authentic flavor that dried herbs can’t fully replicate.
Strain ricotta if watery. If your ricotta contains extra liquid, strain it in a fine-mesh sieve so the filling isn’t too loose and the lasagna doesn’t become watery.
Variations. Add cooked ground beef, Italian sausage, shredded chicken, or turkey for a meaty version. For extra vegetables, stir in roasted peppers, mushrooms, carrots, or cauliflower.
Frequently Asked Questions
Can I make it gluten-free? Yes. Substitute gluten-free lasagna noodles for the regular wheat noodles.
What size dish is best? A 9×13-inch dish with 2–3 inches of depth is ideal for three layers.
Can I use frozen spinach? Yes—fully thaw and squeeze out excess liquid before adding to the ricotta filling.
Can I make it ahead? Absolutely. Assemble up to 6–8 hours before baking and keep refrigerated until ready to cook.
How do I fix a watery lasagna? Remove any covering and bake uncovered for another 10–15 minutes to allow excess moisture to evaporate and the layers to firm up.
Tips for Freezing & Reheating Lasagna
Freezing. You can freeze lasagna assembled but unbaked (wrapped well in plastic and foil) or fully baked and cooled. Store in the freezer for 1–2 months.
Reheating. Thaw in the refrigerator before baking. Unbaked frozen lasagna should be baked according to the recipe instructions; baked lasagna reheats well in a 375°F oven covered with foil for about 20 minutes or until hot throughout and the cheese is bubbling.
What to Serve with Lasagna
Salad: A crisp, bright salad balances the richness—think mixed greens, a simple vinaigrette, or a tomato-and-cucumber salad.
Bread: Crusty Italian bread or sourdough is perfect for mopping up sauce.
Roasted vegetables: Roasted asparagus, broccoli, or seasonal vegetables are a great side if you want more vegetables on the plate.
More Lasagna Recipes To Try
If you enjoy this spinach lasagna, try other variations like a vegetable lasagna, a sausage lasagna, or lighter, low-carb versions using eggplant or zucchini slices in place of pasta.
Classic Spinach Lasagna
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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
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Preheat oven to 375F.
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Boil the noodles: Bring a large pot of salted water to a boil and cook noodles to al dente. Drain. If not using right away, cover with cold water to prevent sticking.
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Cook the spinach: Heat olive oil in a pan and wilt the spinach in batches. Drain any excess liquid and let cool.
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Make the ricotta filling: Combine ricotta, cooked spinach, Parmesan, garlic, basil, oregano, egg, salt, and pepper in a bowl and mix well.
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Layer the lasagna: Spread 1 1/2 cups sauce in a 9×13 dish, add a layer of noodles, then 1/3 of the ricotta filling, and a layer of mozzarella and Parmesan. Repeat to create three layers, finishing with sauce and cheese on top.
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Bake: Cover with foil and bake 20 minutes, remove foil and bake 20 more minutes. Optionally broil 30–60 seconds to brown the top. Let rest 8–10 minutes before slicing into 9 pieces. Serve with fresh basil.