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This cheesy spinach lasagna quickly became my favorite centerpiece for family dinners and potlucks. Each layer is full of creamy ricotta and spinach, stretchy mozzarella, and sharp parmesan that all meld together into pure comfort. Whether you need a showstopper for guests or an easy make-ahead weekday meal, this recipe delivers richness with just a handful of simple ingredients.
My family always lights up when they smell this baking. I first made it for a holiday dinner and my husband insisted it become a regular part of our Sunday rotation.
Ingredients
- Lasagna sheets: Choose fresh for tender layers or dry sheets if that is what you have just follow package directions for boiling
- Marinara sauce: Go for a high-quality jarred one when short on time or make a homemade batch for extra flavor
- Frozen spinach: Thawed and squeezed dry so there is no extra water in your lasagna cooks down to a rich green base
- Ricotta cheese: Fresh and creamy ricotta brings luscious softness make sure it is whole milk for best results
- Parmesan cheese: Freshly grated and aged parmesan gives salty umami depth try to avoid pregrated for best flavor
- Mozzarella cheese: Fresh mozzarella melts beautifully but shredded works well too opt for whole-milk mozzarella if you can
- Salt and pepper: Essential for seasoning the filling taste as you go
Instructions
- Prepare the Spinach and Cheeses:
- Thaw the frozen spinach completely then squeeze out all excess moisture using your hands or a clean dish towel until very dry. In a large bowl mix the spinach with ricotta and three quarters of the parmesan. Season with salt and black pepper and stir well. Give it a taste to be sure the flavors are balanced.
- Prepare Mozzarella and Lasagna Sheets:
- If using fresh mozzarella slice it and place on paper towels to drain extra moisture which keeps your lasagna from becoming watery. If using dry lasagna noodles bring a large pot of salted water to a boil and cook according to the package then lay flat to prevent sticking.
- Layer the Lasagna:
- Preheat your oven to two hundred degrees Celsius or four hundred degrees Fahrenheit. In your baking dish spread half a cup of marinara on the bottom to prevent sticking. Lay your first layer of lasagna noodles evenly to cover the sauce.
- Build Up the Filling:
- Spread another half-cup of marinara over the noodles followed by a quarter of the spinach and ricotta mixture. Gently smooth it out then top with a layer of mozzarella slices using about one fifth of your total cheese.
- Repeat the Layers:
- Continue adding layers of noodles sauce filling and mozzarella three more times until you have four layers in total.
- Finish and Bake:
- Top your final noodle layer with the remaining marinara then add all remaining mozzarella and parmesan. Bake uncovered for twenty five to thirty minutes until bubbling golden at the edges and the cheese is beautifully melted and browned.
- Cool and Serve:
- Let the lasagna rest at room temperature for ten minutes so it slices cleanly. Garnish with fresh basil and cut into squares to serve.
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This dish always reminds me of family gatherings when my grandmother would layer her lasagna by hand with whatever greens she had on hand. I especially love using fresh mozzarella because it melts into gorgeous stringy layers that everyone races to for that perfect cheesy slice.
Storage Tips
Let the lasagna cool to room temperature before refrigerating. Cut into squares and store in an airtight container in the fridge for up to four days. For longer storage wrap well and freeze individual portions. Reheat gently in the oven covered in foil until warmed through to preserve that melty cheese texture.
Ingredient Substitutions
Fresh spinach works well instead of frozen. Boil and squeeze dry to ensure no wetness which can ruin layering. Cottage cheese can be swapped for ricotta for a lighter filling. Gluten-free lasagna sheets are a great option to make this recipe accessible for everyone.
Serving Suggestions
Pair slices of this lasagna with a crisp green salad or roasted vegetables for a satisfying dinner. It is also delicious alongside garlic bread to mop up any extra sauce. I also love packing a portion for next-day lunch as it holds up wonderfully.
Cultural and Historical Context
Lasagna has roots deep in Italian tradition with every region having its own style. Adding spinach and skipping meat makes this a lighter but still comforting take. Spinach and cheese fillings are especially beloved in central regions of Italy where fresh greens abound in springtime.
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Each batch of this spinach lasagna brings the smell of bubbling cheese and tomato to my kitchen and always draws everyone to the table before I can even set out the plates. This is a recipe I will come back to again and again for its ease and unbeatable flavors.
Frequently Asked Questions
- → Can I use fresh spinach instead of frozen?
Yes, simply cook fresh spinach until wilted, drain well, and use two cups of cooked spinach in place of frozen.
- → Should I use fresh or shredded mozzarella?
Both work well. Fresh mozzarella adds creaminess, while shredded melts easily. Drain fresh mozzarella before layering.
- → How can I prevent my lasagna from becoming watery?
Be sure to fully squeeze out excess moisture from spinach and blot fresh mozzarella to reduce water content.
- → Can this dish be prepared in advance?
Assemble the lasagna up to a day ahead and refrigerate. Bake when ready to serve, adding a few extra minutes if chilled.
- → What side dishes pair well with spinach lasagna?
Serve alongside a crisp green salad, garlic bread, or roasted vegetables for a balanced meal.
- → Can leftovers be reheated?
Yes. Store in an airtight container and reheat individual portions in the microwave or oven until warmed through.