Easy Spinach Lasagna

A close-up of a slice of spinach and ricotta lasagna, featuring layers of spinach, melted cheese, tomato sauce, and herbs, served on a dark plate.

5 from 2 votes

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.

Prep Time30

Cook Time45

Total Time1 15

Course: Dinner

Cuisine: American, Italian

Diet: Vegetarian

Servings: pieces

Calories: 254kcal

Author: Traci

Equipment

baking pan 8 x 8 or 10 x 7 or 2 standard loaf pans
cooking spray
parchment paper optional for easier cleanup
chef knife
cutting board
measuring cups and spoons
large mixing bowl
fork or whisk
any size baking sheet this goes under the baking pan to capture

Ingredients

½ pound Lasagna Noodles 9-12 lasagna noodles, uncooked *see notes
Warm Water enough to submerge the noodles for soaking
2 Eggs
1 (16-ounce container) Ricotta Cheese whole milk or part skim
4 ounces Fresh Spinach (about 4 cups packed or 2 cups finely chopped) *Frozen - see notes
4 cloves Garlic minced
1 tablespoon Dried Oregano or Italian Seasoning
1 teaspoon Salt
¼ teaspoon Black Pepper
1 (28-ounce jar) Marinara Sauce about 3 ½ cups
1 pound Shredded Mozzarella Cheese about 4 cups
¼ cup Grated Parmesan Cheese

Optional

1 tablespoon Fresh Parsley finely chopped (optional)

Instructions

Choose Your Baking Pan: I like to make a square lasagna, so I use an 8×8 baking dish. You can also use a 10×7 dish or divide the ingredients between two standard loaf pans (great for gifting!). The layering order stays the same.
Preheat the oven. Position a rack in the center and preheat the oven to 375°F. Lightly coat your 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 to remove excess water.
Trim the noodles to fit your pan. If using an 8×8 dish, trim the softened noodles so they sit flat. Save the trimmed pieces to fill the remaining gaps in each noodle layer.
Prepare the filling. In a large bowl, lightly beat the EGGS. Add RICOTTA, SPINACH, GARLIC, OREGANO, SALT, and PEPPER. Stir until well combined. (This mixture yields 3 cups).
Layer 1 (bottom): About 1 cup of marinara, 3 noodles, remaining ricotta–spinach mixture, and 1 cup of mozzarella.
Layer 2 (middle): About 1 cup of marinara, 3 noodles, remaining ricotta–spinach mixture, and 1 cup of mozzarella.
Layer 3 (top): Remaining marinara (about 1 cup), the final 3 noodles (cut to fit), any remaining sauce spread lightly over the top, and a generous sprinkle of mozzarella and Parmesan.
Cover and bake. Lightly spray the underside of the foil with cooking spray, or place parchment between the lasagna and foil to prevent sticking. Cover tightly, place the pan on a baking sheet, and bake 30 minutes.
Uncover and finish baking. Remove the foil and bake 20–30 minutes more, until the sauce is bubbling and the top is lightly browned. For extra browning, switch the oven to broil for 3–5 minutes, watching closely.
Rest. Let the lasagna rest uncovered at least 30 minutes before slicing so the layers can set.
Serving. Slice the rested lasagna. For a simple restaurant-style presentation, spoon a thin layer of marinara onto each plate before adding the slice. Garnish with fresh parsley or extra Parmesan if desired.
Storage instructions. Cool completely, then refrigerate in an airtight container up to 5 days or freeze for 90 days.

Video

Notes

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 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.

Nutrition