Cheese And Spinach Lasagna – Creamy 45-Minute Dinner

This Cheese And Spinach Lasagna is my go-to when I need a comforting dinner that feels indulgent but still packs in some greens. It's creamy, cheesy, and full of flavor.

I started making this recipe on busy weeknights because it comes together faster than traditional lasagna—no boiling noodles, and the ricotta mixture is a breeze. The whole family loves it, even the kids!

The key is using no-boil noodles and a rich, creamy sauce that bakes up perfectly. Let's get started!

About the Ingredients

9 no-boil lasagna noodles

No-boil noodles save time. If using regular, boil first.

2 cups (16 oz) ricotta cheese

Whole milk ricotta gives the creamiest texture. Cottage cheese can be substituted.

2 cups (8 oz) shredded mozzarella cheese

Fresh mozzarella also works; shred your own for better melt.

1 cup (4 oz) grated Parmesan cheese

Parmesan adds salty depth. Pecorino romano is a good substitute.

1 large egg

Binds the ricotta mixture together.

1 (10 oz) package frozen chopped spinach, thawed and squeezed dry

Squeeze out all excess water to avoid a watery lasagna. Fresh spinach can be sautéed and used.

2 cups (16 oz) marinara sauce

Use your favorite jarred sauce or homemade. Look for low-sugar options.

2 cloves garlic, minced

Fresh garlic adds aroma. Garlic powder works in a pinch.

1 teaspoon dried oregano

Adds Italian flavor. Use fresh oregano if available.

1/2 teaspoon salt

Adjust to taste.

1/4 teaspoon black pepper

Freshly ground is best.

Tips & Tricks

• Squeeze spinach thoroughly to remove moisture—this prevents a soggy lasagna.
• Let the lasagna rest for 10 minutes after baking to set and make slicing easier.
• If the top browns too quickly, cover loosely with foil during the last 10 minutes.

Step-by-Step Instructions

1. Preheat and prep

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Mix ricotta filling

In a medium bowl, combine ricotta, egg, spinach, garlic, oregano, salt, and pepper. Mix well.

3. Layer the lasagna

Spread a thin layer of marinara sauce on the bottom of the dish. Place 3 no-boil noodles over the sauce. Spread half of the ricotta mixture over the noodles. Top with 1/3 of the mozzarella and 1/3 of the Parmesan. Repeat layers: sauce, noodles, ricotta, cheeses. Finish with a final layer of noodles, remaining sauce, and all remaining mozzarella and Parmesan.

4. Cover and bake

Cover with foil and bake for 25 minutes. Then remove foil and bake for another 10-15 minutes, until the top is golden brown and the edges are bubbly. The internal temperature should reach 165°F (74°C).

5. Rest and serve

Let the lasagna rest for 10 minutes before slicing. This helps it hold its shape. Serve warm.

Delicious Variations

• Add cooked ground beef or Italian sausage for a meaty version.
• Use gluten-free no-boil noodles for a gluten-free option.
• Swap spinach with kale or Swiss chard for a different green.

How to Store Cheese And Spinach Lasagna

Frequently Asked Questions

I hope you enjoy this Cheese And Spinach Lasagna as much as we do! Let me know in the comments how it turned out. Small steps, big impact.

Cheese And Spinach Lasagna

This Cheese And Spinach Lasagna is creamy, cheesy, and loaded with spinach—perfect for a cozy family dinner.

★★★★½ 4.8 (127 ratings)

15 minPrep time40 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 9 no-boil lasagna noodles
• 2 cups (16 oz) ricotta cheese
• 2 cups (8 oz) shredded mozzarella cheese
• 1 cup (4 oz) grated Parmesan cheese
• 1 large egg
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 2 cups (16 oz) marinara sauce
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

📋 Instructions

1. 1Preheat and prep — Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. 2Mix ricotta filling — In a medium bowl, combine ricotta, egg, spinach, garlic, oregano, salt, and pepper. Mix well.
3. 3Layer the lasagna — Spread a thin layer of marinara sauce on the bottom of the dish. Place 3 no-boil noodles over the sauce. Spread half of the ricotta mixture over the noodles. Top with 1/3 of the mozzarella and 1/3 of the Parmesan. Repeat layers: sauce, noodles, ricotta, cheeses. Finish with a final layer of noodles, remaining sauce, and all remaining mozzarella and Parmesan.
4. 4Cover and bake — Cover with foil and bake for 25 minutes. Then remove foil and bake for another 10-15 minutes, until the top is golden brown and the edges are bubbly. The internal temperature should reach 165°F (74°C).
5. 5Rest and serve — Let the lasagna rest for 10 minutes before slicing. This helps it hold its shape. Serve warm.

👨‍🍳 Chef's Note: For an extra creamy texture, mix a few spoonfuls of the marinara sauce into the ricotta mixture.

Servings: 6

Cuisine: Italian-American

Course: Main Course

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Maya Chen
Maya writes about sustainable living and zero-waste practices, focusing on small, achievable changes for everyday life. She shares practical tips from her own experiments in reducing waste at home and in her community.