Easy Spinach Lasagna
Who doesn’t love a comforting, cheesy lasagna that comes together with minimal fuss? This Easy Spinach Lasagna is a delightful spin on the classic Italian dish that’s perfect for busy weeknights or a cozy family gathering. Packed with layers of flavor and nutrition, it features vibrant spinach, creamy ricotta, and a rich tomato sauce that will leave everyone asking for seconds. Plus, with the option to include Italian sausage, this dish caters to both vegetarians and meat lovers alike. Let’s dive into why this recipe is a must-try!
Why Easy Spinach Lasagna is Worth Your Time
This Easy Spinach Lasagna is not just another pasta dish; it’s a complete meal that offers a beautiful balance of flavors, textures, and colors. Here are a few reasons why it’s worth making:
- Quick and Convenient: Using frozen spinach and no-boil noodles saves time and effort.
- Flavor-Packed: The combination of fresh basil, garlic, and crushed tomatoes creates a rich and satisfying sauce.
- Nutritious: Spinach adds a healthy dose of vitamins and minerals.
- Customizable: You can easily adjust the recipe to suit your taste preferences or dietary needs.
- Make-Ahead Friendly: This lasagna can be prepared in advance and baked later, making it a great option for meal prep.
What’s in the Bowl
To create this scrumptious Easy Spinach Lasagna, gather the following ingredients:
- 3 10-ounce packages frozen chopped spinach
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 5 garlic cloves, minced
- ½ teaspoon crushed red pepper flakes
- 2 28-ounce cans crushed tomatoes
- Kosher salt to taste
- Freshly ground black pepper to taste
- 6 tablespoons chopped fresh basil, divided
- 3 cups (24 ounces) ricotta cheese
- 1½ cups grated Parmesan cheese
- 2 large eggs
- 12+ no-boil lasagna noodles
- 3 cups (12 ounces) shredded mozzarella cheese
- 3-4 mild Italian sausage links, sliced and browned (optional)
Toolbox for This Recipe
Before you start cooking, make sure you have these essential tools on hand:
- Large Skillet: For sautéing the onion and garlic.
- Large Mixing Bowl: To combine the ricotta mixture.
- 9×13-inch Baking Dish: The perfect size for layering your lasagna.
- Cooking Spoon: For stirring and mixing ingredients.
- Aluminum Foil: To cover the lasagna while baking.
- Sharp Knife: For slicing the sausage, if using.
- Wooden Spoon or Spatula: For layering the lasagna.
Easy Spinach Lasagna — Do This Next
Ready to make your Easy Spinach Lasagna? Follow these simple steps:
Step 1: Prepare the Spinach
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and crushed red pepper flakes, cooking for another 1-2 minutes until fragrant.
Step 2: Create the Sauce
Add the frozen spinach to the skillet, cooking until heated through. Then, pour in the crushed tomatoes, seasoning with kosher salt, black pepper, and half of the chopped basil. Let the mixture simmer for about 10 minutes, allowing the flavors to meld.
Step 3: Mix the Cheese Filling
In a large mixing bowl, combine the ricotta cheese, grated Parmesan, eggs, and the remaining basil. Season with a pinch of salt and pepper. Mix until well combined and creamy.
Step 4: Assemble the Lasagna
Preheat your oven to 375°F (190°C). In your baking dish, spread a thin layer of the spinach-tomato sauce on the bottom. Place a layer of no-boil lasagna noodles on top, followed by half of the ricotta mixture, one-third of the mozzarella, and another layer of sauce. If using sausage, add a layer of sliced sausage here. Repeat the layers once more, finishing off with a final layer of noodles, sauce, and the remaining mozzarella.
Step 5: Bake
Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown. Let it cool for about 10 minutes before slicing.
Budget & Availability Swaps
If you’re looking to adjust the recipe for budget or availability, consider the following swaps:
- Spinach: Fresh spinach can be used if you have it on hand; just sauté it until wilted before adding.
- Cheese: Substitute cottage cheese for ricotta for a lighter filling.
- Pasta: Whole wheat or gluten-free no-boil noodles can be used as alternatives.
- Herbs: If fresh basil isn’t available, dried basil can work in a pinch (use about 1 tablespoon).
- Sausage: Omit entirely or replace with cooked lentils for a vegetarian protein option.
Behind-the-Scenes Notes
- For best results, thaw and drain the frozen spinach before cooking if you prefer a less watery lasagna.
- Feel free to add additional vegetables like zucchini or mushrooms for extra nutrition and flavor.
- This dish can be made a day ahead, covered, and stored in the refrigerator until ready to bake.
Storing, Freezing & Reheating
To store your Easy Spinach Lasagna, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 4 days. For longer storage, you can freeze the lasagna either before or after baking. To freeze unbaked, simply assemble as directed, wrap well, and freeze for up to 3 months. When ready to bake, transfer directly from the freezer to the oven, adding extra baking time as needed. To reheat leftovers, place individual portions in the microwave or reheat the entire dish in a 350°F (175°C) oven until warmed through.
Quick Questions
Can I use fresh spinach instead of frozen?
Yes! If using fresh spinach, sauté it until wilted before adding it to the sauce.
What can I use instead of ricotta cheese?
Cottage cheese or a blend of cream cheese and yogurt can be great alternatives.
Is it necessary to cover the lasagna while baking?
Covering the lasagna during the first part of baking helps to trap steam and cook the noodles thoroughly.
Can I add more vegetables to the lasagna?
Absolutely! Feel free to include vegetables like mushrooms, zucchini, or bell peppers for added flavor and nutrition.
Keep Cooking
If you loved this Easy Spinach Lasagna, you might enjoy these other delicious recipes:
Bring It Home
This Easy Spinach Lasagna is a versatile and satisfying dish that can bring joy to any dining table. Whether you’re cooking for a crowd or just want to treat yourself to a hearty meal, this recipe ticks all the boxes. It’s a celebration of flavors, a comforting hug in a dish, and a reminder that good food doesn’t have to be complicated. Gather your ingredients, roll up your sleeves, and enjoy the process of creating something delicious. Happy cooking!
Easy Spinach Lasagna
Ingredients
- 3 10-ounce packages frozen chopped spinach
- 2 tablespoons olive oil
- 1 onion finely chopped
- 5 cloves garlic minced
- ½ teaspoon crushed red pepper flakes
- 2 28-ounce cans crushed tomatoes
- Kosher salt to taste
- Freshly ground black pepper to taste
- 6 tablespoons chopped fresh basil divided
- 3 cups ricotta cheese (24 ounces)
- 1½ cups grated Parmesan cheese
- 2 large eggs
- 12+ no-boil lasagna noodles
- 3 cups shredded mozzarella cheese (12 ounces)
- 3-4 links mild Italian sausage sliced and browned (optional)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and crushed red pepper flakes, cooking for another 1-2 minutes until fragrant.
- Add the frozen spinach to the skillet, cooking until heated through. Then, pour in the crushed tomatoes, seasoning with kosher salt, black pepper, and half of the chopped basil. Let the mixture simmer for about 10 minutes, allowing the flavors to meld.
- In a large mixing bowl, combine the ricotta cheese, grated Parmesan, eggs, and the remaining basil. Season with a pinch of salt and pepper. Mix until well combined and creamy.
- Preheat your oven to 375°F (190°C). In your baking dish, spread a thin layer of the spinach-tomato sauce on the bottom. Place a layer of no-boil lasagna noodles on top, followed by half of the ricotta mixture, one-third of the mozzarella, and another layer of sauce. If using sausage, add a layer of sliced sausage here. Repeat the layers once more, finishing off with a final layer of noodles, sauce, and the remaining mozzarella.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown. Let it cool for about 10 minutes before slicing.
Equipment
- Large Skillet
- Large Mixing Bowl
- 9x13 inch Baking Dish
- Cooking Spoon
- Aluminum Foil
- Sharp Knife
- Wooden spoon or spatula
Notes
- Thaw and drain the frozen spinach before cooking for a less watery lasagna.
- Feel free to add extra vegetables like zucchini or mushrooms for more flavor and nutrition.
- This lasagna can be assembled a day ahead and refrigerated until ready to bake.
- Substitute cottage cheese for ricotta for a lighter filling, or use whole wheat/gluten-free noodles as needed.
- Omit sausage or replace with cooked lentils for a vegetarian option.
