Spinach Lasagna Recipe

There’s something irresistible about a bubbling, fragrant pan of layered pasta, creamy cheese, and vibrant greens. This Spinach Lasagna Recipe is a comforting weeknight winner and a crowd-pleasing showstopper for potlucks and family dinners. It blends tender sautéed spinach with ricotta, Parmesan, and mozzarella for a lush, creamy filling, then stacks it with marinara and lasagna noodles for a classic, satisfying bake. The flavors are brightened by fresh basil and parsley, and a subtle garlic and Italian seasoning backbone brings everything together.

Why you’ll love this Spinach Lasagna Recipe

• Rich, creamy ricotta and two types of mozzarella give a luxurious texture without being heavy.
• Fresh spinach and basil add color, nutrients, and a lovely herbaceous lift.
• Simple pantry-friendly ingredients and straightforward prep make this approachable for cooks of all levels.
• The recipe scales easily for meal prep or guests, and leftovers reheat beautifully.

Ingredients

Use the exact amounts below for the best results.

• 2 tablespoons unsalted butter
• 24 ounces fresh spinach leaves
• 1 cup chopped fresh basil leaves
• 14 ounces ricotta cheese
• 2 eggs, room temperature
• 1 1/2 cups grated Parmesan cheese
• 1 cup shredded Mozzarella cheese
• 1 teaspoon Italian seasoning
• 4 cloves garlic, minced
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon pepper, plus more to taste
• 1 box lasagna noodles
• 24 ounce jar marinara sauce
• 2 cups shredded mozzarella cheese
• cooking spray
• 2 tablespoons chopped parsley
• 2 tablespoons chopped basil

Equipment

• Large skillet or sauté pan
• Large bowl
• 9×13-inch baking dish
• Wooden spoon or spatula
• Colander or large bowl for cooling spinach
• Aluminum foil

Preparation notes

Bring eggs to room temperature for a smoother ricotta mixture. Preheat your oven while you assemble to ensure even baking. If your lasagna noodles require boiling, follow package instructions; no-boil noodles may be used as a time-saving alternative but ensure sufficient sauce coverage so they soften properly during baking.

Step-by-step Directions

Follow these clear steps in order. Quantities in the steps match the ingredient list exactly.

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray and set it aside.
2. Heat 2 tablespoons unsalted butter in a large skillet over medium heat until melted and shimmering.
3. Add 4 cloves garlic, minced, to the skillet and cook for 30 to 60 seconds, stirring constantly, until fragrant but not browned.
4. Add 24 ounces fresh spinach leaves to the skillet in batches if needed. Sauté, stirring frequently, until the spinach is fully wilted and bright green, about 3 to 5 minutes total.
5. Transfer the wilted spinach to a colander or large bowl and let it cool for a few minutes. Press and squeeze with the back of a spoon or with clean hands to remove excess liquid; you want the spinach as dry as possible before adding to the cheese mixture.
6. Finely chop the squeezed spinach if the leaves are large, then transfer it to a large mixing bowl.
7. Add 14 ounces ricotta cheese, 2 eggs (room temperature), 1 1/2 cups grated Parmesan cheese, 1 cup shredded Mozzarella cheese, 1 cup chopped fresh basil leaves, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the bowl with the spinach.
8. Stir the mixture with a wooden spoon or spatula until all ingredients are evenly combined and the texture is creamy. Taste and adjust seasoning with additional salt and pepper if desired.
9. Spread a thin layer of the 24 ounce jar marinara sauce across the bottom of the prepared baking dish—this prevents sticking and begins the sauce layer.
10. Place a single layer of lasagna noodles over the sauce. If using traditional boiled noodles, cook them according to package instructions until al dente and drain before laying them in the dish. Trim noodles if necessary to fit the dish.
11. Spoon about one-third of the spinach-ricotta mixture evenly over the noodle layer and spread it gently with a spatula.
12. Drizzle or spread another thin layer of marinara sauce over the ricotta mixture to keep the layers moist.
13. Sprinkle one-third of the 2 cups shredded mozzarella cheese and a light handful of additional grated Parmesan across the sauce.
14. Repeat the layering process: add a second layer of lasagna noodles, one-third of the spinach-ricotta mixture, a thin layer of marinara sauce, and another one-third of the 2 cups shredded mozzarella cheese.
15. Top with a final layer of lasagna noodles. Spread the remaining spinach-ricotta mixture evenly over the noodles, followed by the remaining marinara sauce.
16. Sprinkle the remaining portion of the 2 cups shredded mozzarella cheese evenly over the top layer so it melts into a golden crust as it bakes.
17. Cover the baking dish loosely with aluminum foil, tenting it slightly so it doesn’t touch the cheese. This prevents the cheese from burning while allowing the lasagna to steam and cook fully.
18. Bake in the preheated oven for 25 minutes covered. After 25 minutes, remove the foil and bake an additional 15 to 20 minutes until the top is bubbly and lightly golden.
19. Remove the lasagna from the oven and let it rest for 10 to 15 minutes. Resting helps the layers set, making it easier to slice clean pieces.
20. Garnish with 2 tablespoons chopped parsley and 2 tablespoons chopped basil before serving. Add additional salt and pepper to taste on individual servings if desired.

Serving suggestions

Slice the lasagna into square portions and serve hot. This spinach-forward bake pairs beautifully with a simple green salad dressed lightly with lemon vinaigrette, some warm crusty bread for sopping up sauce, or roasted vegetables for extra color on the plate. Leftovers make an excellent next-day lunch and can be reheated in the oven or microwave.

Make-ahead and storage

• Make-ahead: Assemble the lasagna up to two days in advance, cover tightly, and refrigerate. When ready to bake, remove from the fridge while the oven preheats and add a few extra minutes to the bake time if cooled through.
• Freezing: Freeze the assembled, unbaked lasagna (wrapped tightly in foil and plastic wrap) for up to 3 months. Bake from frozen, adding about 25 to 35 minutes to the covered bake time, then remove foil and bake until golden and bubbly.
• Storage: Leftovers keep in an airtight container in the refrigerator for 3 to 4 days. Reheat individual portions in the microwave or reheat the entire dish in a 350°F oven until warmed through.

Troubleshooting tips

• If your ricotta mixture seems too wet after adding spinach, press more liquid from the spinach or add a tablespoon of grated Parmesan to help bind the mixture.
• If the top browns too quickly while baking, tent with foil to prevent burning and continue baking until heated through.
• For a creamier texture, use whole-milk ricotta. For a lighter version, part-skim ricotta and reduced-fat cheeses can be substituted, though the texture and richness will differ slightly.

Notes on ingredients and swaps

This Spinach Lasagna Recipe relies on fresh spinach and fresh basil for the best flavor and color. If using frozen spinach, thaw and squeeze out all excess water and use the same quantity by weight (24 ounces fresh is roughly equivalent after cooking to a comparable amount of drained frozen spinach). You can substitute a jarred pesto or a spoonful of lemon zest for some of the fresh basil if you prefer a different herb note.

Final thoughts

This Spinach Lasagna Recipe is a comforting, herb-bright take on a classic favorite. It balances creamy cheeses, tender spinach, and savory marinara for a dish that’s impressive enough for guests yet simple enough for weeknight dinners. The recipe follows straightforward steps, uses pantry-friendly components, and gives reliably delicious results every time. Slice a wedge, garnish with fresh parsley and basil, and enjoy the warm, melty comfort of homemade lasagna.

Happy cooking—and here’s to many cozy meals made better with this Spinach Lasagna Recipe.