Easy Spinach Lasagna Recipe

This post may contain affiliate links. Please read our disclosure policy.

This easy spinach lasagna recipe is layered with creamy ricotta, mozzarella, and fresh spinach. No precooking required. Just mix, layer, and bake this cozy meatless classic for make-ahead dinners or to gift someone a comforting meal.

A Simple Spinach Lasagna Recipe

I’ve tested this spinach lasagna countless times, and I love how easy it is to make. There’s no sautéing and no stovetop prep — just mix, layer, and bake. The ricotta and mozzarella bring creamy comfort, while the fresh spinach keeps it balanced and perfectly moist. The measurements and layering order give you consistent, reliable results every time, without the usual labor-intensive lasagna reputation. Even kids love it, and meat-eaters don’t miss a thing because it’s just that good. It reheats beautifully, which makes it perfect for make-ahead dinners. I hope you enjoy!

If you’re craving classic, meaty lasagna flavors in a quicker format, my Lasagna Soup is ready in under an hour and has over 200 five-star reviews.

Ingredients You’ll Need

This spinach lasagna recipe keeps things simple. No sautéing, no precooking, just classic ingredients layered the easy way.

• Lasagna noodles – Regular dry noodles are softened in warm water, so there’s no boiling required.
• Eggs – Help bind the ricotta mixture so the slices hold their shape after baking.
• Ricotta cheese – The creamy base of this spinach ricotta lasagna. I prefer to use part-skim ricotta, but you can use whole milk as well.
• Fresh spinach – Adds color and balance without weighing the lasagna down. No sautéing or squeezing needed. (Frozen can be substituted; see notes.)
• Garlic – Fresh minced garlic adds flavor without any extra cooking step.
• Dried oregano or Italian seasoning – Brings classic Italian flavor to the ricotta layer.
• Sea salt and black pepper – Season the filling so every layer tastes balanced.
• Marinara sauce – A 28-ounce jar gives generous layers and keeps the lasagna moist without being watery.
• Mozzarella cheese – Melts into gooey, golden layers.
• Parmesan cheese – Adds a savory finish and pop of color.

How to Make Spinach Lasagna (Step-by-Step)

Prep The Ingredients

Preheat the oven. Position a rack in the center and preheat to 375°F. Lightly coat an 8×8 baking dish with cooking spray.

Soak the noodles. Place the dry lasagna noodles in a large pan of warm water for about 15 minutes to soften. (No boiling needed.) Pat dry and set aside. If using an 8×8 pan, trim the softened noodles so they sit flat in the pan. Save the trimmed pieces to fill in the layers.

Prepare the filling. In a large bowl, lightly beat the eggs. Add ricotta, spinach, garlic, oregano, salt, and pepper. Stir until well combined.

Layer The Lasagna

Layer 1: Start with about 1 cup of marinara on the bottom of the pan.
Add 3 noodles (including cut pieces), a layer of ricotta–spinach mixture, and mozzarella. Layer 2: Repeat the layers in the same order:
Sauce → Noodles → Ricotta → Mozzarella.

Layer 3: Add the third noodle layer, the remaining marinara, and a generous sprinkle of mozzarella, Parmesan, and optional parsley. Cover the pan with oil-sprayed aluminum foil.

Bake The Lasagna

Bake. Cover tightly and bake for 30 minutes. Remove the foil and bake 20–30 minutes more, until bubbly and lightly browned. For a deeper golden top, switch to broil for 2–3 minutes, watching closely.

And now we wait. This is the hardest part — letting the lasagna rest at least 30 minutes before slicing so the layers can set. But it's totally worth the wait!

Serve. For the best texture, warm individual slices gently in the microwave to bring back the melty cheese after resting. Garnish with fresh parsley or extra Parmesan if desired.

Recipe Tips From The Test Kitchen

• Noodles: We're using regular lasagna noodles. Soaking softens them enough to cut and shape while ensuring they cook fully during baking.
• Mozzarella tip: For the best melt, shred mozzarella yourself instead of using pre-shredded. Keep it refrigerated until ready to layer.
• If using frozen spinach: Thaw it completely, squeeze it very dry, then measure about ⅓ cup. Frozen spinach is concentrated once the water is removed, so a small amount replaces the fresh spinach.
• Mushroom and onion variation: Sauté 1 small diced onion and 8 ounces chopped mushrooms in olive oil. Let cool, then fold into the ricotta mixture.
• Generous yield: This recipe makes about 5 pounds of lasagna, plenty for a family meal, a potluck dish, or dividing between two loaf pans to share or freeze.
• Make-ahead: Assemble one day in advance, cover, and refrigerate. If using ceramic or glass bakeware, let it sit at room temperature for 30 minutes before baking to prevent thermal shock.
• Reheating: Reheat covered in a 350°F oven for 20–25 minutes, or microwave individual slices in 1-minute bursts until heated through. Frozen portions will require additional time.
• Gifting: Assemble in a disposable 8×8 pan or 2 standard loaf pans, cover tightly with foil, and include a note with baking or reheating instructions. You can gift it unbaked or baked and chilled to reheat later.

What To Serve With Spinach Lasagna

• No-knead focaccia – Soft inside, crisp edges, and great for dipping.
• Easy French bread – Perfect for soaking up extra marinara.
• Cucumber Tomato Feta Salad – Toss together in minutes for the perfect side.
• Kale salad – Bright, lemony greens balance the richness of the cheese.
• Garlicky Roasted Mushrooms – Quick prep and can bake at the same time.

More Cozy Italian Favorites

• Chicken Penne Alla Vodka
• Italian Sausage Soup
• Baked Feta Pasta

📖 Recipe