You won’t miss the meat in this vegetarian take on a weeknight classic.
You don’t have to be a lazy orange cat to love lasagna. You just have to be human. Lasagna just might be the most universally loved baked pasta dish in the world, and it’s with good reason. The OG traditional dish is dense and hearty, made with silky béchamel sauce. The Italian-American version I grew up eating swapped in ricotta and marinara. They’re both worth celebrating, and this spinach version is an even newer take that has a character all its own.
I use jarred pasta sauce as a shortcut here, because sometimes, life is just too busy. The cheesy layers are infused with spinach, adding body without the heft of ground beef. If you want more bulk here, I find mushrooms are a wonderful addition, too.
I make this lasagna on busy weeknights when I want something homemade but don’t want to spend the whole night working in the kitchen. This is a foolproof recipe that pleases everyone—meat-eaters included—and proves that a twist on tradition can still be just as good.
A few top tips for the perfect spinach lasagna
Having made this dish many times, there are a few tips I can share that will help ensure success every time. My first tip is to buy a decent jarred sauce. A good-quality marinara has the right balance of sweetness and acidity and tastes just like it was simmering on your stovetop all day long. Second, I suggest grating your own cheese, if possible. Packaged cheese is certainly convenient, but it comes coated in anti-caking agents that leave behind a gritty mouthfeel when melted. It also tends to be less expensive when you grate your own. Finally, I sometimes use frozen spinach instead of fresh. If you’re going to make that swap, make sure to thaw it completely first, and then squeeze out as much moisture as you can. Otherwise, you will end up with a soggy lasagna.
How do I store leftovers?
Your leftover lasagna will keep in the fridge for up to 4 days; just cover it tightly or transfer it to an airtight container. You can also freeze portions of it for up to 3 months. Reheat it in the oven at 350°F until warmed through.
Serving suggestions
With your spinach lasagna as the main course, you can build a whole Italian-inspired meal around it. Serve a classic Caesar Salad for your starter, complete with homemade Caesar Dressing. When you’re ready for your main, pair it with some Garlic Bread to scoop up every bit of extra sauce. Finish with these fun Tiramisu Cups for dessert.
Spinach Lasagna
Ingredients
- 1 box lasagna sheets
- 1/2 tablespoon butter
- 12 ounces fresh spinach leaves
- Pinch salt and black pepper
- 7 ounces ricotta cheese
- 1 egg
- 1/2 cup Parmesan cheese grated
- 1/4 teaspoon Italian seasoning
- 12 ounces marinara sauce
- 1 cup mozzarella cheese shredded
Instructions
- Preheat the oven to 375°F and coat a baking dish with cooking spray.
- Soak your lasagna sheets in hot water. Leave them in the water for 10 minutes while you cook the spinach and make the filling.
- Heat a large pan over medium-high heat and melt the butter. Add the spinach and cook until it wilts; about 30 seconds. Season with salt and pepper then let it cool. Squeeze out the excess water from the spinach and chop coarsely.
- Place the spinach, ricotta, egg, and Parmesan in a large bowl, season with salt, pepper, and Italian seasoning, and stir to combine.
- Spread some marinara sauce on the bottom of the pan and add a layer of the noodles.
- Spread 1/3 of the ricotta mixture over the noodles and top with some mozzarella cheese. Then top again with the marinara sauce.
- Repeat the layers, ending with the ricotta mixture and mozzarella cheese on top.
- Cover the lasagna with aluminum foil and bake for 45 minutes. Uncover the lasagna and bake for an additional 15 minutes until the cheese is melted and browned.
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