Spinach Lasagna

This Italian classic is savory and delicious! Layers of tomato sauce, spinach, cheese, and tender noodles, this healthy vegetarian dinner is freezer-friendly and can be made in advance for quick delicious dinners or entertaining. With only simple and fresh ingredients, this recipe will become a family favorite in no time!

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Why You’ll Love Spinach Lasagna

• Lasagna is an Italian comfort food classic loaded with flavor.
• This meatless version has a hefty portion of greens for a healthy lighter lasagna.
• This recipe is easy to make and can be made well in advance for busy weeknights.
• Spinach lasagna is freezer-friendly.
• Perfect for feeding large crowds, this recipe scales easily.

Try my Mini Lasagna Rolls!

What is in Spinach Lasagna?

This lasagna recipe uses many of the classic Italian ingredients but without the meat. Instead a mouthwatering layer of spinach and ricotta adds a rich fresh flavor.

This lasagna is made with these fresh ingredients

• Lasagna pasta sheets (no boil or cook)
• Homemade or store-bought tomato sauce
• Extra virgin olive oil
• Spinach, cooked
• Whole milk ricotta
• Egg
• Nutmeg (optional)
• Mozzarella cheese
• Parmesan
• Basil leaves
• Salt and freshly ground black pepper

Spinach Lasagna Variations and Substitutions

There are so many ways to add variety to your lasagna. If you want a more classic meaty lasagna, try using a beef bolognese in place of tomato sauce. A layer of homemade bechamel sauce also adds a rich velvety texture to your lasagna.

For even more greens use some of your favorite sauteed vegetables in the layers of your lasagna. Parsley, peppers, tomatoes, onions, zucchini, and mushrooms are great additions to vegetarian lasagna.

Substitutions

Substitute for ricotta – Instead of ricotta, you can use cottage cheese for a more affordable protein-packed vegetarian lasagna.

Gluten-Free Lasagna – Your favorite gluten-free lasagna noodle can be subbed into the recipe for a healthy gluten-free lasagna.

Low Carb Lasagna – Instead of carby lasagna noodles try using thin slices of zucchini instead for a low-carb vegetarian lasagna.

Try my Seafood Lover’s Lasagna!

Tips for a Perfect Lasagna

• Use a homemade Italian tomato sauce for an authentic spinach lasagna.
• Cook the noodles in small batches to avoid overcrowding the pot and to keep the noodles from sticking together. Or use no-bake noodles and avoid it altogether.
• After cooking the noodles, get them into a bowl of cold water to stop the cooking and prevent sticking.
• Use whole milk ricotta for more flavour and fresh grated cheese instead of store-bought pre-grated cheese.
• Squeeze or drain off as much water from the spinach as possible to prevent watery lasagna.
• You are only limited by the size and amount of lasagna pans you have, this recipe is great for making big batches and doubles or even triples well!

What To Serve with Spinach Lasagna

Serve this Spinach Lasagna with your favorite Italian side dishes for a hearty satisfying meal. Try some of these delicious side dishes.

• Caesar salad
• Italian wedding soup
• Minestrone
• Caprese salad
• Fresh Italian Bread
• Breadsticks

Best way to Store Leftovers

Spinach lasagna can be prepared up to 6 hours ahead of time and stored covered in the fridge until you are ready to bake.

Cooked lasagna should be stored sealed in the fridge for 3-4 days. Make sure you let the lasagna cool completely before placing it in the fridge.

Reheat leftover lasagna in the oven until the cheese is melted and the lasagna has warmed through.

Lasagna Freezing Guide

Lasagna is freezer-friendly and can be frozen before or after it’s been baked.

Freezing Unbaked lasagna – After assembly cover the dish tightly with plastic wrap and place in the freezer until ready to bake.

Frozen lasagna can be thawed in the fridge overnight or baked straight from frozen. Add 30 minutes to the cooking time for cooking frozen lasagna.

Freezing Baked Lasagna – Baked lasagna can be wrapped in individual portions and frozen for several months as a quick freezer meal.

Try my Grilled Veggie Lasagna!

Spinach Lasagna

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

This Italian classic is savory and delicious! Layers of tomato sauce, spinach, cheese and tender noodles, this healthy vegetarian dinner will have the whole family wanting more.

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Ingredients 

• 12 to 16 dried lasagna pasta
• 3 to 4 cups Italian Tomato Sauce, homemade or store bought
• 2 tablespoons extra virgin olive oil
• 3 cups 1 ½ pounds fresh spinach, cooked (steamed or sautéed, liquid removed)
• 32 oz whole milk ricotta
• 1 egg
• 1 tsp fresh ground nutmeg, optional
• 1 ½ cups mozzarella cheese, coarsely grated
• 2 cups Parmesan, grated
• 6 fresh basil leaves, shredded
• Salt and freshly ground black pepper

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Instructions

• Preheat the oven to 400°F.
• Add the spinach to a pan over medium heat and saute until wilted and tender. Drain off any liquid and set aside.
  
• In a large bowl combine the ricotta cheese, egg, parmesan, nutmeg, basil, and cooled spinach.
  
• Add the lasagna noodles to a pot of boiling salted water and cook until softened but still very al dente. They will finish cooking in the oven. Place cooked noodles in a bowl of cold water to prevent sticking.
  
• Grease a 9×13 lasagna pan with olive oil and spread a spoonful of sauce over the bottom of the pan.
  
• Add a layer of pasta over the sauce, cutting any to make them form an even single layer.
  
• Add more sauce on top of the noodles
  
• Add an even layer of the ricotta mixture.
  
• Top with one third of the grated mozzarella and season with salt and pepper.
  
• Repeat the layers for the remaining ingredients 3 more times, finishing with a layer of grated mozzarella and parmesan.
  
• Bake in a 400°F oven for 30 minutes until the top is bubbling and golden brown. Let the lasagna cool for 5-10 minutes before slicing and serving.
  

Nutrition

Calories: 705kcal | Carbohydrates: 64g | Protein: 46g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 79mg | Sodium: 1754mg | Potassium: 606mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2227IU | Vitamin C: 13mg | Calcium: 724mg | Iron: 3mg