Introduction
Spinach Lasagna is the ultimate vegetarian comfort food—a delicious, hearty twist on the classic Italian baked pasta. Originating from the culinary traditions of central and southern Italy, where fresh ricotta and garden vegetables are staples, this dish is a masterpiece of creamy texture and robust flavor. Unlike its meat-heavy counterparts, Spinach Lasagna is lighter yet deeply satisfying, making it a perfect centerpiece for family dinners or elegant entertaining. It’s also an excellent way to incorporate nutrient-dense greens into a meal everyone will love.
Ingredients
- Pasta: 12 oven-ready or traditional lasagna noodles (approximately 340 g / 12 oz)
- Spinach Filling: 600 g (20 oz) frozen chopped spinach, thawed and drained OR 1.5 kg (3.3 lbs) fresh spinach
- Ricotta Mixture: 750 g (3 cups) whole milk ricotta cheese
- Cheese: 450 g (16 oz) low-moisture mozzarella cheese, shredded
- Hard Cheese: 120 g (1 cup) grated Parmesan cheese, plus extra for topping
- Sauce: 1.5 Liters (6 cups) quality marinara sauce
- Egg: 1 large egg
- Seasoning: 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon ground nutmeg
Step-by-step Preparation
- Prepare the Components: Preheat your oven to 190°C (375°F). If using traditional noodles, cook them according to package directions, then drain and set aside.
Tip: Lay cooked noodles flat on parchment paper to prevent them from sticking together. - Drain the Spinach: This step is critical for a non-watery lasagna. If using frozen spinach, place it in a fine-mesh sieve or a clean kitchen towel and squeeze out as much moisture as possible. In a large bowl, combine the drained spinach, ricotta, egg, 1/2 cup of Parmesan, salt, pepper, and nutmeg. Mix well until everything is evenly incorporated.
- Assemble the Lasagna: Use a 9×13 inch (23×33 cm) baking dish. Start by spreading a thin layer (about 1.5 cups) of marinara sauce across the bottom of the dish. Layer 4 noodles over the sauce, followed by half of the ricotta-spinach mixture. Sprinkle with one-third of the shredded mozzarella. Repeat the layers: sauce, noodles, remaining ricotta mixture, and another third of the mozzarella.
- Final Layer and Bake: Top the second layer with the remaining noodles, the rest of the marinara sauce, and the final third of the mozzarella. Sprinkle generously with the remaining Parmesan cheese. Cover the dish tightly with aluminum foil.
Tip: Spray the underside of the foil with non-stick spray to prevent the cheese from sticking. - Bake and Rest: Bake the covered lasagna for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned. Let the lasagna rest uncovered for 10-15 minutes before slicing and serving. This allows the layers to set and prevents the lasagna from collapsing.
Nutritional Information
A serving of Spinach Lasagna (based on 8 servings) typically contains approximately 480-550 calories, 25g of fat, and 30g of protein. This recipe is an excellent source of calcium, thanks to the generous amounts of ricotta and mozzarella, which supports bone health. Spinach provides high levels of Vitamin K and iron, making this a nutrient-dense and satisfying meal.
Storage
Store leftover Spinach Lasagna in an airtight container in the refrigerator for up to 3–4 days. To freeze, wrap individual slices tightly in plastic wrap followed by aluminum foil, or store the entire cooled casserole dish covered tightly. It will keep well in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and bake at 175°C (350°F) until heated through (about 20-30 minutes). Reheating individual slices in the microwave is also effective.
Conclusion
This Spinach Lasagna is a versatile dish that offers a perfect balance of creamy richness and savory tomato flavor. Serve it alongside a crisp green salad tossed with a simple vinaigrette and a side of crusty garlic bread for a complete Italian feast. For a delicious variation, try adding sautéed mushrooms or zucchini to the ricotta mixture, or substitute half the marinara with a creamy béchamel sauce for an even richer texture.