Fresh Spinach Lasagna

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🥗 Recipe: Garden-Fresh Spinach Lasagna

This recipe features layers of tender pasta, a creamy three-cheese ricotta blend, and plenty of nutrient-dense spinach. It’s perfect for Sunday meal prep or a cozy family dinner.

  • Prep time: 20 minutes

  • Cook time: 45 minutes

  • Servings: 8 portions

Ingredients

Component Ingredients
The Spinach Fill 20 oz frozen chopped spinach (thawed/squeezed dry) or 1 lb fresh baby spinach, 2 cloves garlic (minced), 1 tbsp olive oil.
The Cheese Mix 15 oz Ricotta cheese, 1 large egg, 1/2 cup grated Parmesan, 1 tsp dried oregano, salt/pepper to taste.
The Layers 1 box (12 oz) Oven-ready or boiled lasagna noodles, 24 oz Marinara sauce, 3 cups shredded Mozzarella.

Instructions

  1. Prep the Spinach: In a large skillet, heat olive oil over medium heat. Sauté the garlic for 1 minute, then add the spinach. If using fresh, cook until wilted. If using frozen, cook until heated through and moisture is evaporated. Set aside to cool slightly.

  2. Mix the Ricotta: In a medium bowl, combine the ricotta, egg, Parmesan, oregano, and the cooked spinach. Mix until well-combined.

  3. Assemble the Layers: * Spread 1/2 cup of marinara sauce on the bottom of a 9×13 inch baking dish.

    • Place a layer of noodles over the sauce.

    • Spread 1/3 of the spinach-ricotta mixture over the noodles.

    • Sprinkle with 3/4 cup of mozzarella and a drizzle of marinara.

    • Repeat layers (Noodles -> Ricotta -> Mozzarella -> Sauce) until you reach the top.

  4. Final Topping: End with a layer of noodles, the remaining sauce, and a generous coating of mozzarella.

  5. Bake: Cover with foil (tent it so it doesn’t stick to the cheese) and bake at 190°C (375°F) for 25 minutes. Remove foil and bake for another 15–20 minutes until the cheese is bubbly and golden.

  6. Rest: Let it sit for 10–15 minutes before slicing. This is crucial for clean layers!

💡 Pro Tips & Notes

  • Dry Your Spinach: The #1 cause of soggy lasagna is wet spinach. If using frozen, squeeze it in a clean kitchen towel until no more water comes out.

  • No-Boil Noodles: If using “oven-ready” noodles, ensure the sauce covers them completely to the edges so they soften properly during baking.

  • Make it Ahead: You can assemble this 24 hours in advance. Just add an extra 10 minutes to the covered baking time if it’s coming straight from the fridge.

📊 Nutritional Info (Per Serving)

  • Calories: 385 kcal

  • Protein: 22g

  • Net Carbs: 34g

  • Fat: 18g

  • Fiber: 4g

🌿 Health Benefits

  • High Iron & Vitamin K: Spinach provides essential nutrients for blood health and bone density.

  • Rich in Calcium: Between the ricotta, mozzarella, and spinach, this is an excellent meal for bone health.

  • Lycopene: Cooked tomato sauce is a potent source of this antioxidant, which supports heart health.

❓ Common Q&A

Q: Can I use fresh spinach instead of frozen?

A: Absolutely. Just note that fresh spinach shrinks significantly. You will need about 1 lb (roughly 2 large bags) to equal two boxes of frozen spinach. Always sauté and drain it first!

Q: How do I store leftovers?

A: Store in an airtight container in the fridge for up to 4 days, or freeze individual slices for up to 3 months.

Q: Can I make this gluten-free?

A: Yes! Simply swap the noodles for gluten-free lasagna sheets or thinly sliced zucchini “noodles” (though you’ll want to salt/drain the zucchini first to avoid extra water).

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