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Spinach Lasagna Recipe

A classic creamy spinach lasagna layered with ricotta, fresh basil, marinara, and plenty of mozzarella.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 9 slices

Ingredients

  • 2 tablespoons unsalted butter
  • 24 ounces fresh spinach leaves
  • 1 cup chopped fresh basil leaves
  • 14 ounces ricotta cheese
  • 2 eggs eggs room temperature
  • 1.5 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 black pepper plus more to taste
  • 1 box lasagna noodles
  • 24 ounces marinara sauce jar
  • 2 cups shredded mozzarella cheese for topping
  • cooking spray
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil

Instructions

  • Melt the butter in a large skillet over medium-high heat.
  • Add the spinach in batches, cooking each just until wilted, then season lightly with salt and pepper.
  • Transfer wilted spinach to a bowl, let cool slightly, then squeeze out excess moisture and coarsely chop.
  • In a mixing bowl combine the chopped spinach with chopped basil, minced garlic, ricotta, eggs, grated Parmesan, 1 cup shredded mozzarella, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix until evenly combined.
  • Cook the lasagna noodles according to package directions until al dente; drain and set aside.
  • Preheat the oven to 375°F (190°C) and coat a 9x13-inch baking dish with cooking spray.
  • Spread a thin layer of marinara sauce over the bottom of the prepared dish.
  • Place a layer of noodles over the sauce, spread one-third of the spinach-ricotta mixture over the noodles, then spoon one-third of the marinara sauce on top.
  • Repeat the noodle, cheese mixture, and sauce layers two more times, ending with sauce on top.
  • Cover the lasagna with foil and bake for 40–45 minutes.
  • Remove the foil, sprinkle the remaining 2 cups shredded mozzarella over the top, and bake uncovered for an additional 15 minutes or until cheese is melted and bubbly.
  • Garnish with chopped parsley and chopped basil, let the lasagna rest 10–15 minutes, then cut into 9 slices and serve.

Equipment

  • Large Skillet
  • Mixing Bowl
  • 9x13 inch Baking Dish
  • Pot for boiling noodles
  • Colander
  • Aluminum Foil
  • Measuring Spoons
  • Spatula

Notes

  • Use fresh basil for brighter flavor.
  • Squeeze spinach well to avoid a watery filling.
  • Room-temperature eggs mix more evenly into the cheese.
  • Letting the lasagna rest helps it set for cleaner slices.