This Cheese And Spinach Lasagna is a go-to for busy weeknights when you need something hearty and satisfying without spending hours in the kitchen. It layers tender lasagna noodles with a cheesy spinach filling and a robust marinara sauce, all baked to perfection.
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The recipe uses no-boil noodles to save time, and the filling is a blend of ricotta, mozzarella, and Parmesan, seasoned with garlic and nutmeg for depth. It's a balanced dish with protein and greens, making it a complete meal on its own.
Whether you're feeding a family or meal-prepping for the week, this lasagna delivers consistent results. The steps are straightforward, and the ingredients are easy to find. Let's get started.
Why You'll Love This Recipe
About the Ingredients
9 (9 oz / 255 g) no-boil lasagna noodles
No-boil noodles save time and absorb sauce during baking. If using traditional noodles, boil them 2 minutes less than package directions.
2 cups (480 ml) marinara sauce
Use your favorite jarred sauce or homemade. Look for one with no added sugar for a healthier option.
15 oz (425 g) whole-milk ricotta cheese
Whole-milk ricotta gives a creamy texture. For a lighter version, use part-skim, but the filling will be less rich.
3 cups (340 g) shredded mozzarella cheese, divided
Freshly shredded mozzarella melts better than pre-shredded (which contains anti-caking agents). Use part-skim for less fat.
1/2 cup (50 g) grated Parmesan cheese
Parmesan adds a salty, nutty flavor. Buy a block and grate it yourself for the best taste.
1 (10 oz / 280 g) package frozen chopped spinach, thawed and squeezed dry
Thaw and squeeze out excess water to prevent a watery lasagna. You can also use 1 lb fresh spinach, wilted and drained.
1 large egg
The egg binds the ricotta mixture, helping it set during baking. For a vegan option, use a flax egg.
2 cloves garlic, minced
Fresh garlic adds a punch. Substitute 1/2 teaspoon garlic powder if in a pinch.
1 teaspoon dried oregano
Oregano complements the marinara. Use 1 tablespoon fresh oregano if you have it.
1/2 teaspoon salt
Adjust to taste, especially if your marinara is salty.
1/4 teaspoon black pepper
Freshly ground pepper adds a subtle heat.
1/4 teaspoon ground nutmeg
Nutmeg enhances the spinach and ricotta. A little goes a long way.
Tips & Tricks
Squeeze the spinach thoroughly
Use a clean kitchen towel or paper towels to remove as much water as possible. Excess moisture makes the lasagna soggy.
Don't over-sauce
You need just enough marinara to cover the bottom of the dish and each noodle layer. Too much sauce can make it watery.
Let it rest
After baking, let the lasagna sit for 10-15 minutes before slicing. This allows the layers to set and prevents it from falling apart.
Pro Tips
Step-by-Step Instructions
1. Preheat Oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a little olive oil.
2. Mix Filling
In a medium bowl, combine ricotta, 1 1/2 cups (170 g) of the mozzarella, Parmesan, egg, garlic, oregano, salt, pepper, and nutmeg. Stir in the squeezed spinach until well combined.
3. Spread Sauce
Spread 1/2 cup (120 ml) of marinara sauce evenly over the bottom of the prepared baking dish. This prevents the noodles from sticking and adds flavor to the base.
4. Layer Noodles
Place 3 no-boil lasagna noodles over the sauce, slightly overlapping if needed. They will expand as they cook.
5. Add Filling
Spread 1/3 of the ricotta-spinach mixture over the noodles. Sprinkle with 1/2 cup (57 g) of mozzarella. Repeat the layers: sauce, noodles, filling, mozzarella, ending with a final layer of noodles.
6. Top With Sauce
Pour the remaining marinara sauce over the top layer of noodles, spreading it evenly. Sprinkle with the remaining 1 cup (113 g) of mozzarella cheese.
7. Bake Covered
Cover the dish with aluminum foil (spray the underside with cooking spray to prevent sticking). Bake in the preheated oven for 25 minutes, until the sauce is bubbling and the cheese is melted.
8. Uncover and Brown
Remove the foil and bake for an additional 10 minutes, or until the top is golden brown and the edges are bubbling. The internal temperature should reach 165°F (74°C).
9. Rest and Serve
Let the lasagna rest on a wire rack for 10-15 minutes before slicing. This allows the layers to set, making it easier to serve clean slices.
Delicious Variations
- Add cooked ground beef or Italian sausage for a meaty version—brown 1 lb (450 g) and layer it with the sauce.
- Swap ricotta for cottage cheese (blended until smooth) for a lower-fat filling.
- Use gluten-free no-boil noodles and gluten-free marinara to make it gluten-free.
How to Store Cheese And Spinach Lasagna
Refrigerator
Store leftovers in an airtight container in the fridge for up to 4 days. The flavors meld even more overnight.
Freezer
Freeze the assembled (unbaked) lasagna, covered tightly with foil, for up to 3 months. Thaw in the fridge overnight before baking.
Reheating
Reheat individual slices in the microwave for 1-2 minutes, or in a 350°F (175°C) oven for 10-15 minutes until heated through.
Frequently Asked Questions
Q: Do I need to boil no-boil lasagna noodles?
No, no-boil noodles are designed to absorb moisture from the sauce and filling during baking. Just make sure your sauce has enough liquid to hydrate them.
Q: Can I use fresh spinach instead of frozen?
Yes, use 1 lb (450 g) of fresh spinach. Wilt it in a hot pan with a little oil, then drain and squeeze out excess water before adding to the ricotta mixture.
Q: Why is my lasagna watery?
The most common cause is not squeezing the spinach dry enough. Also, avoid over-saucing. Make sure the ricotta mixture is thick and not runny.
Q: Can I make this lasagna ahead of time?
Absolutely. Assemble the lasagna, cover, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the bake time if it's cold from the fridge.
Q: What can I use instead of ricotta?
Cottage cheese (blended until smooth) or a mixture of cream cheese and milk can substitute for ricotta. For a dairy-free version, use tofu blended with nutritional yeast.
If you loved this Cheese And Spinach Lasagna, share it with a friend who needs a quick weeknight dinner idea. Don't forget to leave a comment below with your favorite variation—I'd love to hear how it turned out!
Cheese And Spinach Lasagna
Cheese And Spinach Lasagna with creamy ricotta, gooey mozzarella, and a rich marinara—ready in 45 minutes for a comforting family dinner.
🧂 Ingredients
- 9 (9 oz / 255 g) no-boil lasagna noodles
- 2 cups (480 ml) marinara sauce
- 15 oz (425 g) whole-milk ricotta cheese
- 3 cups (340 g) shredded mozzarella cheese, divided
- 1/2 cup (50 g) grated Parmesan cheese
- 1 (10 oz / 280 g) package frozen chopped spinach, thawed and squeezed dry
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
📋 Instructions
- 1Preheat Oven — Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a little olive oil.
- 2Mix Filling — In a medium bowl, combine ricotta, 1 1/2 cups (170 g) of the mozzarella, Parmesan, egg, garlic, oregano, salt, pepper, and nutmeg. Stir in the squeezed spinach until well combined.
- 3Spread Sauce — Spread 1/2 cup (120 ml) of marinara sauce evenly over the bottom of the prepared baking dish. This prevents the noodles from sticking and adds flavor to the base.
- 4Layer Noodles — Place 3 no-boil lasagna noodles over the sauce, slightly overlapping if needed. They will expand as they cook.
- 5Add Filling — Spread 1/3 of the ricotta-spinach mixture over the noodles. Sprinkle with 1/2 cup (57 g) of mozzarella. Repeat the layers: sauce, noodles, filling, mozzarella, ending with a final layer of noodles.
- 6Top With Sauce — Pour the remaining marinara sauce over the top layer of noodles, spreading it evenly. Sprinkle with the remaining 1 cup (113 g) of mozzarella cheese.
- 7Bake Covered — Cover the dish with aluminum foil (spray the underside with cooking spray to prevent sticking). Bake in the preheated oven for 25 minutes, until the sauce is bubbling and the cheese is melted.
- 8Uncover and Brown — Remove the foil and bake for an additional 10 minutes, or until the top is golden brown and the edges are bubbling. The internal temperature should reach 165°F (74°C).
- 9Rest and Serve — Let the lasagna rest on a wire rack for 10-15 minutes before slicing. This allows the layers to set, making it easier to serve clean slices.
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