Spinach Lasagna (Authentic Italian Recipe)
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This Spinach Lasagna recipe is layered with tender pasta, creamy ricotta, vibrant spinach, and rich homemade tomato sauce for a classic Italian vegetarian lasagna that feels both comforting and fresh. Ready in under an hour, it’s perfect for Sunday family dinners, holidays, or make-ahead meals when you want something special without feeling heavy.
If you love traditional lasagna, be sure to try my white chicken lasagna and lasagna bolognese, too.
Quick Look at This Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 10 people
- Dietary Info: Vegetarian
- Method: Layered assembly with well-squeezed spinach and properly prepared ricotta filling to prevent excess moisture and ensure clean slices.
- Technique: Noodles layered with spinach ricotta mixture and homemade tomato sauce, then baked until bubbly and rested before serving.
- Flavor & Texture: Light yet comforting with creamy ricotta, tender pasta, vibrant spinach, and bright tomato sauce.
Why you’ll love this family favorite!
This is the kind of lasagna I grew up eating — made with homemade Italian tomato sauce, freshly grated cheeses, and simple ingredients that truly shine. There’s no heaviness in this spinach lasagna, no overly thick layers weighing you down. Just delicate pasta, creamy ricotta, earthy spinach, and a bright tomato sauce that tastes as if it simmered in Nonna’s kitchen all afternoon.
Traditional Italian cooking is about balance and quality, not excess. When you use fresh ricotta, good Parmigiano Reggiano, and a sauce made with care, the result is a lasagna that feels light yet deeply satisfying. It’s the kind of dish that brings everyone to the table — and leaves you feeling nourished, not overwhelmed.
Love cooking with spinach? Try my easy spinach quiche and creamed spinach, next.
Made With Amore,
” First time I ever made lasagna, and this recipe couldn’t be easier! The taste of each element was so so good, especially the tomato marinara. It truly does makes a difference when you choose the better variety of canned tomatoes.
– DAKSHEE
Definitely a new favourite recipe for me, and will keep coming back to this one again and again.”
Table of Contents
Simple Ingredients
Only wholesome and fresh ingredients will help make this spinach lasagna recipe the absolute BEST!
- Lasagna Noodles: This spinach lasagna recipe works equally well with traditional cooked lasagna noodles or no-boil lasagna noodles. If you want to try making noodles from scratch, follow my homemade pasta recipe.
- Tomato Sauce: Use my sugo al pomodoro recipe for authentic flavors. Feel free to add garlic cloves to the sauce if you like.
- Extra Virgin Olive Oil: A drizzle of good-quality olive oil adds a fruity richness and helps sauté the spinach to perfection.
- Spinach: I prefer using cooked fresh spinach. It’s the perfect counterpart to creamy ricotta and makes each bite feel nourishing and hearty. You can use frozen spinach as well, but make sure to thaw it ahead of time and squeeze it well to drain the liquid. For more spinach pasta combinations, try my spinach manicotti and spinach garlic pasta!
- Whole Milk Ricotta: This is the heart of the filling. Choose the best-quality ricotta you can find—rich, smooth, and slightly sweet. It makes all the difference in flavor and texture. I also use it in my lemon ricotta pasta and baked eggplant with tomato sauce and ricotta.
- Ground Nutmeg: Just a touch enhances the creamy ricotta with a warm, almost sweet spice. It’s a little nod to traditional Italian lasagna fillings, but you can skip it if you want.
- Cheese: Mozzarella cheese adds that melty, stretchy layer we all love, while freshly grated Parmigiano Reggiano brings sharp, salty depth. It adds a savory punch to balance the softness of the ricotta.
See recipe card for quantities.
Spinach Ricotta Lasagna Recipe Variations
- Add Meat: Add meat to the red sauce, such as crumbled and cooked Italian sausage, cooked ground beef, or diced grilled chicken.
- Veggies: Feel free to add other vegetables such as mushrooms, zucchini, bell peppers, or carrots. You might also try my Mediterranean lasagna, which is loaded with veggies.
- Greens: You can substitute kale, escarole, or other cooked greens for spinach. You will love this pesto lasagna!
- Cheese: Experiment with other cheeses such as fontina, provolone, or Pecorino Romano for different flavors.
- Add a Creamy Layer: Make a homemade bechamel sauce to add to the spinach lasagna for an extra layer of goodness.
How To Make Spinach Lasagna
The recipe card below provides a complete list of measurements and instructions. You can prepare the filling and homemade marinara sauce ahead of time and assemble them when you’re ready to bake.
- Combine the cooked, chopped spinach, ricotta, mozzarella, a cup of grated Parmesan cheese, herbs, and spices in a bowl.
- Make the sauce. I like to make this simple Italian tomato sauce, also known as marinara sauce, for the best flavor. While I recommend making the sauce from scratch, you can use store-bought if you already have it on hand.
- Add a layer of tomato sauce to the bottom of a baking pan.
- Add a layer of lasagna noodles on top of the tomato sauce.
- Add a layer of tomato sauce and then a third of the spinach-ricotta cheese mixture on top of the noodles.
- Add the mozzarella cheese on top of the ricotta layer.
- Repeat the layers, starting with another layer of lasagna noodles, then the tomato sauce, ricotta mixture, and cheese.
- Repeat the layers until the pan is full. End with a sprinkle of cheese.
- Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 35 minutes.
My Pro Tip
Recipe Tips
- Squeeze the Spinach Dry: Spinach contains a lot of water. After cooking it, make sure to squeeze it very well to remove any excess liquid. Excess water = watery lasagna, so get it as dry as possible.
- Drain the Ricotta: Make sure to choose whole milk ricotta for the creamiest texture in your spinach lasagna. If it’s watery, make sure to strain it before adding it to the spinach.
- Layer Right: Aim for thin, even layers and avoid overloading them. This ensures it bakes evenly and stays intact when cutting and serving it.
- Let It Rest: Remove the spinach lasagna from the oven and let it sit for 10–15 minutes before slicing. This allows it to set up better so that it slices cleanly.
- Make Homemade Sauce. Make your own marinara sauce using my sugo al pomodoro recipe. It takes 20 minutes and is worth the fresh and light flavor. I make mine in large batches and freeze them in containers. I can pull one out whenever I need it for a recipe.
Spinach Lasagna Recipe FAQ’s
Spinach lasagna usually turns watery because too much moisture remains in one or more of the layers. The most common cause is spinach that has not been fully drained, especially if using frozen spinach. It should be squeezed very firmly until no more liquid releases. Ricotta can also contribute excess moisture if it is loose or overly wet, so straining it before mixing helps create a thicker filling. Another factor is tomato sauce that is too thin; simmering the sauce until slightly thickened before assembling the lasagna prevents excess liquid from pooling during baking. Finally, cutting the lasagna too soon after it comes out of the oven can make it appear watery, as the layers have not yet had time to set. Letting it rest for at least 15 to 20 minutes allows the structure to firm up and the moisture to redistribute properly.
Yes, you can omit the egg in spinach lasagna without compromising the overall flavor. The egg is traditionally added to the ricotta mixture to help bind the filling and create a slightly firmer texture when sliced. Without it, the lasagna may be a bit softer, but it will still hold together beautifully if the other ingredients are properly prepared. To ensure the best results, use whole milk ricotta and strain it if it seems watery. Be sure the spinach is thoroughly squeezed dry before mixing it into the filling, and allow the baked lasagna to rest for at least 15 to 20 minutes before slicing so the layers can set. When moisture is properly controlled, the egg becomes optional rather than essential.
Yes, you can use no-boil lasagna noodles to make spinach ricotta lasagna, and they will reduce prep time by about 15 minutes since you skip the boiling step. No-boil noodles are thinner than traditional lasagna noodles and are partially cooked before being dried and packaged. Because of this, they do not need to be pre-cooked, but they do require extra moisture during baking to soften properly.
To ensure they cook evenly, add about ¼ cup of water to your tomato sauce so there is enough liquid for the noodles to absorb as the lasagna bakes. It is also important to keep the lasagna tightly covered with foil or a lid during most of the baking time. The trapped steam helps hydrate and cook the noodles fully. During the final 5 to 10 minutes of baking, remove the cover so the top layer of cheese can brown and bubble. When assembled with enough sauce and baked covered, no-boil noodles produce a tender, well-structured lasagna without drying out.
Make-Ahead, Storage & Reheating
- Make Ahead: Assemble up to 6 hours in advance and refrigerate until baking.
- Freezing Uncooked Lasagna: Assemble the lasagna in an oven-safe dish and wrap tightly in plastic wrap before storing in the freezer. Thaw overnight before baking, or bake straight from frozen—just add 30 minutes to the cook time.
- Storing & Reheating Leftovers: Store leftovers in the fridge (in an airtight container) for up to 3 days or in the freezer for up to 3 months. I like to wrap it in individual slices so I can reheat exactly the portions I need. If frozen, thaw it in the refrigerator overnight before reheating. To reheat, place it in a baking dish and cover with foil. Bake in a 400° F oven for about 10 minutes.
Serving Suggestions
Finish each slice of spinach lasagna with freshly grated Parmigiano Reggiano and a few basil leaves for a fresh, authentic touch.
If you’re planning a full Italian-style dinner, take a look at my guide on what to serve with lasagna for simple salads, breads, and sides that pair perfectly with this spinach ricotta lasagna.
Serve with a crisp green salad dressed with a homemade Parmesan vinaigrette and slices of warm, crusty no knead Italian bread or no knead focaccia to soak up the extra sauce in your spinach lasagna.
Take this spinach ricotta lasagna to a potluck or party and pair it with Italian meat dishes like Italian pot roast or Italian meatloaf.
More Baked Pasta Recipes
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Spinach Lasagna Recipe with Ricotta
Ingredients
- 12 to 16 dried lasagna pasta, can also use no boil if desired
- 3 to 4 cups sugo al pomodoro
- 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 freshly grated mozzarella cheese, + extra for top
- 2 cups freshly grated parmigiano reggiano cheese, + extra for top
- 6 fresh basil leaves, torn with hands
- Salt and freshly ground black pepper
Instructions
- Heat the oven to 400 degrees F.
- Make a batch of the Sugo al Pomodoro (tomato sauce). Set aside.
- Steam or saute spinach and remove liquid. Cool completely. Cut to create small pieces.
- Mix the ricotta, egg, parmigiano, nutmeg (if using) and basil in a large bowl until combined. Once spinach is cooled, combine with ricotta mixture.
- Bring a large pot of salted water to a boil. (skip steps 5-6 if using no boil noodles)
- Cook the noodles (6 at a time for dried pasta) until they are tender but still underdone (they will finish cooking as the lasagna bakes). Set aside in a bowl of cold water until ready to use. This will prevent pasta from sticking.
- Grease a 9X13 rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around the bottom of the pan. Put a layer of pasta (use 4-5 depending on size) in the dish (you may need to cut any excess to make them fit) top with a layer of tomato sauce, one-third of the spinach and ricotta mixture, and one-third of the grated mozzarella (use your fingers to spread it evenly). Season with salt and pepper if desired.
- Repeat the layers three times. For the top, cover with extra cheese.
- The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen.
- Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 35 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
Notes
- Squeeze the spinach thoroughly after cooking so no excess liquid remains to prevent a watery lasagna.
- Use whole milk ricotta for the creamiest texture and best structure. If the ricotta looks loose or watery, strain it in a fine-mesh sieve before mixing it with the spinach to keep the filling thick and stable.
- Build thin, even layers rather than thick, heavy ones. Spreading the filling evenly helps the lasagna bake uniformly and makes it easier to slice cleanly after resting.
- Allow the lasagna to rest for 10–15 minutes after baking before cutting into it. This resting time helps the layers set and prevents excess moisture from spilling out.
- This is a great freezer and make ahead recipe as well. You can freeze the entire pan of pre-baked and assembled lasagna for up to 3 months. When ready to use, simply bake from frozen adding 30 minutes to the cooking time, or until the center is fully cooked.
- If using no-boil lasagna noodles, add about ¼ cup of water to the tomato sauce to provide enough moisture for the noodles to soften as they bake. Be sure to cover the lasagna tightly with foil during most of the baking time so the steam can properly hydrate the pasta. Remove the foil during the last 5–10 minutes to allow the cheese on top to brown and bubble.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you make with frozen spinach?
Yes, that will work!
Elena, I cannot begin to tell you how much I enjoy your recipes. My husband and I just came back from Italy and we hosted an Italian themed dinner for our family. One of the things we made was your Spinach Lasagna and it was fabulous! Thank you!!
This makes me so happy! I am thrilled to bring delish Italian recipes to your table. There are so many more yummy ones to try! Enjoy and keep in touch.
The lasagna recipe was delicious!
Yay! SO happy you loved!
This looks delish, I want to make ot today, will you please clarify the amount of ricotta to useI fou d it confusing, also is it okay to use 1/2 ricotta and 1\2 cottage cheese?
Thank you,
Lindy
I prefer the authentic way with all ricotta, but you can use half and half with cottage cheese. It is 32 oz. Sorry about that- we are switching recipe card layouts and a few recipes have had this occur. We are going fixing now!