Spinach lasagna layered with lasagna noodles, tomato sauce, ricotta cheese, mozzarella, parmesan, fresh spinach, basil, and olive oil.

I didn’t grow up dreaming about spinach lasagna. I really didn’t. Lasagna, to me, was always red sauce, meat, cheese, repeat. End of story.

Then a few years ago—during one of those weeks where everything felt a little heavy and I wanted dinner to feel comforting but not overwhelming—I made spinach lasagna almost by accident. I had ricotta. I had spinach. I didn’t feel like going back to the store. Sound familiar?

I remember pulling it out of the oven, bubbling and golden, thinking, Okay… this might be good. Not confident. Just hopeful. And honestly? It surprised me. In that quiet way where you don’t say anything at first, you just keep eating. It tasted cozy. Familiar. A little lighter, but not sad-light. Real food light.

Now spinach lasagna is one of those recipes I come back to when I want comfort without feeling like I need a nap afterward. It reminds me that not everything has to be loud to be good.

Why you’ll Love this Spinach Lasagna?

Spinach lasagna has a reputation problem. People hear “spinach” and assume it’s some kind of compromise. Like you’re giving something up. I don’t totally blame them—I used to think that too.

But this version? It’s creamy. It’s rich. It’s layered in that deeply satisfying way only lasagna can be. The spinach melts into the ricotta so much that it becomes part of the background, not the headline. The sauce still does its thing. The cheese still pulls.

Is it lighter than meat lasagna? Yeah, probably. But lighter doesn’t mean less satisfying. It just means you don’t feel weighed down after. And some nights, that’s exactly what I want.

Ingredient Notes

Before you start layering, here’s what I’ve learned the hard way.

• Spinach: Fresh spinach looks ridiculous at first. A mountain. Then it cooks down to basically nothing. Totally normal. Just squeeze it dry—really dry—or your spinach lasagna will get watery and… no one wants that.
• Ricotta: Whole milk ricotta gives you the best texture. Low-fat works, but it’s not my favorite. A little grainy. I’m picky about that.
• Nutmeg: Optional, yes. But also kind of magical. You won’t taste “nutmeg.” It just makes everything taste more complete.
• Tomato sauce: Use one you actually like. Spinach lasagna doesn’t hide bad sauce. It just… exposes it.

How to Make Spinach Lasagna?

Spinach lasagna isn’t hard, but it does reward slowing down just a bit. Not fancy. Just attentive.

1. I start by cooking the spinach until it wilts, then squeezing out as much liquid as I can. I used to rush this step. I don’t anymore. Learned that lesson.
2. Then I mix the ricotta filling—ricotta, egg, parmesan, basil, nutmeg, spinach. I always taste it. Always. If it tastes bland now, it won’t magically improve later.
3. The noodles get cooked just until flexible. Not fully done. They finish in the oven. I dunk them in cold water because sticky noodles are annoying and I don’t have patience for that.
4. Layering is where people overthink things. Don’t. Sauce, noodles, ricotta, cheese. Repeat. If it’s not perfectly even, it’s fine. Once it bakes, no one will know. Or care.
5. Bake until bubbling and golden, then let it sit for a few minutes. This part is hard. Waiting always is. But it helps everything set and slice better.

Storage Options

Spinach lasagna is one of those dishes that actually improves overnight. Refrigerate leftovers for up to four days, tightly covered. Reheat gently.

It also freezes really well. I’ve frozen it whole. I’ve frozen slices. Both work. Wrap it well and label it—because frozen lasagna mysteries are real and confusing.

Variations & Substitutions

Spinach lasagna is flexible, which is part of why I love it.

• Add sautéed mushrooms if you want something heartier
• Use no-boil noodles if you’re short on time
• Swap ricotta for cottage cheese if that’s your thing (not my favorite, but I get it)
• Add roasted garlic for deeper flavor
• A pinch of red pepper flakes if you’re feeling spicy

Sometimes I add lemon zest to the ricotta. Sometimes I don’t. Depends on my mood.

What to Serve with Spinach Lasagna?

Spinach lasagna doesn’t need much. A simple green salad. Garlic bread. Maybe roasted vegetables if you’re feeling ambitious.

Honestly, this is the kind of meal that feels complete on its own. The sides are just supporting characters.

FAQ:

Can I make spinach lasagna ahead of time?
Yes. And you probably should. Assemble it, cover it, refrigerate it, bake it later. Add a few extra minutes if it’s cold.

Why is my spinach lasagna watery?
Almost always spinach that wasn’t drained enough. Or sauce that’s too thin. Been there.

Is spinach lasagna filling enough?
More than you think. Cheese and pasta do a lot of heavy lifting.

Can I make it gluten-free?
Yep. Just use gluten-free lasagna noodles and check your sauce.

Spinach lasagna isn’t flashy. It’s not trendy. It’s just really, really good in a quiet, dependable way. The kind of dish that shows up when you need comfort but still want to feel okay afterward.

If you make it, I’d genuinely love to know—did it surprise you too?

Spinach Lasagna

A classic vegetarian spinach lasagna made with layers of tender pasta, creamy ricotta, fresh spinach, tomato sauce, and melted mozzarella and parmesan cheeses, baked until bubbling and golden.

Print Pin Rate

Course: Main Course

Cuisine: Italian

Keyword: Spinach Lasagna

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Ingredients

• 12 –16 dried lasagna noodles
• 3 –4 cups Italian tomato sauce homemade or store-bought
• 2 tablespoons extra virgin olive oil
• 3 cups fresh spinach approximately 1½ pounds, cooked and thoroughly drained
• 32 ounces whole milk ricotta cheese
• 1 large egg
• 1 teaspoon freshly ground nutmeg optional
• 1½ cups mozzarella cheese coarsely grated
• 2 cups Parmesan cheese grated
• 6 fresh basil leaves finely shredded
• Kosher salt to taste
• Freshly ground black pepper to taste

Instructions

• Preheat the oven to 400°F (200°C).
• Heat a skillet over medium heat. Add the spinach and sauté until fully wilted and tender. Remove from heat, drain thoroughly, and set aside to cool.
• In a large mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, nutmeg (if using), basil, cooled spinach, salt, and black pepper. Mix until well incorporated.
• Bring a large pot of salted water to a boil. Cook the lasagna noodles until just pliable but still very al dente. Drain and transfer noodles to a bowl of cold water to prevent sticking.
• Lightly grease a 9×13-inch baking dish with olive oil. Spread a thin layer of tomato sauce evenly across the bottom of the dish.
• Arrange a single layer of lasagna noodles over the sauce, trimming as needed to fit evenly.
• Spread an additional layer of tomato sauce over the noodles, followed by an even layer of the ricotta mixture. Sprinkle with one-third of the mozzarella cheese and season lightly with salt and pepper.
• Repeat the layering process until all ingredients are used, finishing with a top layer of mozzarella and Parmesan cheese.
• Bake uncovered for 30 minutes, or until the top is bubbling and golden brown.
• Remove from the oven and allow the lasagna to rest for 5–10 minutes before slicing and serving.

Notes

To make this spinach lasagna gluten-free, substitute traditional lasagna noodles with certified gluten-free lasagna sheets. Ensure that the tomato sauce and cheeses used are labeled gluten-free to avoid cross-contamination.