This spinach lasagna recipe brings together a ricotta, mozzarella and parmesan filling with chopped spinach, layers it between noodles and tomato sauce, and bakes it covered until the noodles are fully cooked through. There is no meat, so the cheese filling carries most of the flavour and texture. Ricotta gives the filling its body, mozzarella melts across the top, and parmesan adds a sharper note throughout. If you have been looking for a straightforward lasagna with spinach that comes together without too much fuss, this one works well on a weeknight.
About the Recipe
The filling uses 2500 gms of ricotta, which is the largest volume ingredient and sets the character of the dish. Spinach goes in raw and chopped, wilting inside the layers as the lasagna bakes. A pinch of nutmeg goes into the cheese mixture, a classic pairing with ricotta and spinach.
The pan is covered with foil for most of the cooking time, trapping steam so the noodles cook without the top drying out. The foil comes off only at the end so the reserved cheese can melt and colour slightly. Mushrooms and onions are listed as optional but mix directly into the filling if you use them.
Why You Will Love This Recipe
The biggest practical advantage here is that the recipe uses uncooked noodles baked under foil, which removes the step of boiling and draining noodles separately. The tomato sauce and the moisture from the spinach and cheese do the work during the 60 to 75 minutes in the oven.
If you do use pre-cooked noodles, the recipe notes that you should reduce the cooking time, so there is flexibility either way. The filling is also easy to adapt: the egg can be replaced with cornflour and water, which makes this vegetarian spinach lasagna workable for those who prefer to avoid egg.
Cooking Tips
The most common beginner mistake is not covering the pan tightly enough with foil, which lets the top dry out before the noodles are cooked. Make sure the foil does not touch the sauce or it will stick and pull the top layer when removed.
Spread the tomato sauce evenly across each layer so the noodles have enough moisture to soften. Do not rush the resting time after baking. Cutting into a hot lasagna causes the layers to slide apart.
Top Tips
- Press the foil firmly around the edges of the pan but keep it slightly domed so it does not rest on the sauce.
- Chop the spinach finely so it distributes evenly through the cheese filling rather than clumping in one spot.
- Reserve the cheese for garnish before mixing the rest into the filling, not after, so you do not have to measure it out again.
- If using pre-cooked noodles, check the lasagna at the 45-minute mark rather than waiting the full 60 to 75 minutes.
- Let the lasagna rest for at least 10 minutes after removing it from the oven before cutting. This helps the layers hold their shape when served.
Serving and Storing Suggestions
Serve the lasagna warm, cut into squares directly from the baking pan. A simple green salad or plain bread alongside keeps the meal balanced without competing with the rich cheese filling.
Leftovers keep well covered in the refrigerator for up to three days. Reheat individual portions in a microwave or return the covered pan to a low oven at around 150 to 160 degrees Celsius until warmed through. The texture is actually firmer and easier to slice on the second day.
Similar Recipes
- Vegetable Lasagna
- Baked Spinach Casserole
- Spinach Mushroom Quiche
- Herbed Crepes with Spinach Filling
- Spaghetti with Spinach
Nutrient Benefits
Spinach contributes iron, folate and vitamins A and C. Ricotta and mozzarella are reasonable sources of calcium and protein, and the egg adds further protein to the filling when used. Each serving offers a useful mix of protein and micronutrients from both the dairy and the spinach.
Spinach Lasagna
Ingredients
- 3 cups, chopped Spinach
- 175 gms Lasagna Noodles
- 3 cups Tomato Sauce (or Pasta Sauce)
- 1 cup, grated Mozzarella Cheese
- 1 cup, grated Parmesan Cheese
- 1 (you can substitute this with 2 tblsp corn flour mixed with 3 tblsp water) Egg
- 2500 gms Ricotta Cheese
- Nutmeg Powder - a pinch
- Salt as per taste
- Black Pepper Powder as per taste
- Optional:
- 1 cup, chopped Mushrooms
- 1 cup, chopped Onions
Instructions
- Mix the mozzarella and parmesan cheeses in a bowl.
- Reserve some for garnish.
- Break the egg into a large bowl and whisk lightly.
- Add the parmesan-mozzarella mixture, ricotta cheese, nutmeg, mushrooms, onions and spinach leaves.
- Mix well.
- Grease a medium baking pan and spread 1 cup of tomato sauce on the bottom.
- Add half of the noodles and half of the spinach and cheese mixture on top of the noodles.
- Spread 1 cup of tomato sauce and top up with the noodles and spinach cheese mixture.
- Add the remaining tomato sauce on top and cover the pan with foil, ensuring it does touch the sauce.
- Place the pan into a preheated oven at 350F and cook for 60 to 75 minutes.
- Remove the pan from the pan and remove the foil.
- Garnish with the reserved cheese and cook for another 5 minutes or until the cheese has melted.
- Remove and allow it to cool before serving.
- Tip
- If you are using cooked noodles, then reduce the cooking time.
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Frequently Asked Questions
Can I use fresh or frozen spinach for this spinach lasagna recipe?
The recipe calls for 3 cups of fresh chopped spinach. If you use frozen spinach, thaw it completely and squeeze out as much water as possible before adding it to the cheese filling. Excess water from frozen spinach will make the filling loose and the layers may not hold together well when sliced.
Do I need to cook the lasagna noodles before assembling?
No. This recipe is designed to use uncooked noodles, which soften during the 60 to 75 minutes of covered baking. The moisture from the tomato sauce and the spinach and cheese filling is enough to cook them through. If you prefer to use pre-cooked noodles, the recipe tip advises reducing the cooking time, so check the lasagna earlier, around the 40 to 45 minute mark.
What can I use instead of egg in the filling?
The recipe provides a direct substitute: mix 2 tablespoons of cornflour with 3 tablespoons of water and use this in place of the egg. It helps bind the ricotta filling so it does not become too soft during baking. This is a useful option if you want to keep the dish fully egg-free.
Why does the foil need to not touch the sauce?
If the foil rests directly on the tomato sauce, it sticks to the surface as the lasagna bakes. When you pull it off at the end, it can lift the top layer of sauce and noodles with it and disturb the surface. Tent the foil slightly above the sauce level before sealing the edges of the pan.
Can I prepare this lasagna in advance?
Yes. You can assemble the entire lasagna, cover it tightly and refrigerate it for up to 24 hours before baking. Take it out of the refrigerator about 20 to 30 minutes before it goes into the oven so it is not ice-cold when baking begins. You may need to add 10 to 15 minutes to the covered baking time if the pan is still quite cold when it enters the oven.
