Spinach Lasagna Recipe
Make Spinach Lasagna Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lasagna Assembly
Spinach Ricotta Filling
Tomato Sauce
Finishing & Garnish
Method
Tomato Sauce
- 1
- 2
Build sauce
Stir in 2 tbs tomato paste and cook 1 minute. Add the 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar (optional), 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt/sugar as needed. Keep warm while preparing filling.
Spinach Ricotta Filling
- 3
Prepare spinach
If using fresh spinach: wash thoroughly, remove tough stems, and wilt in a large skillet over medium heat with no more than 1 tbs water, stirring until collapsed (about 2–4 minutes). Remove from heat, let cool slightly, then squeeze in batches using a clean kitchen towel or fine-mesh sieve to remove as much liquid as possible. If using frozen spinach: thaw completely and squeeze out excess water until dry. You should end up with about 2 cups packed cooked spinach.
- 4
Mix filling
In a large bowl, combine 3 cups ricotta cheese, the drained spinach (roughly chopped if large), 2 eggs, 2 tbs minced garlic, 2 tbs chopped fresh basil (optional), 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp freshly grated nutmeg. Stir until evenly blended and season to taste. If the mixture seems too loose, add up to 1/4 cup grated Parmesan to firm it slightly (the listed Parmesan will also be used for topping).
Lasagna Assembly & Baking
- 5
Preheat and prepare pan
Preheat oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with nonstick spray or a thin layer of olive oil.
- 6
Layer lasagna (first layer)
Spread about 1 cup of the warm tomato sauce across the bottom of the prepared dish to prevent sticking. Place 4 oven-ready lasagna noodles in a single layer over the sauce, slightly overlapping as needed.
- 7
Layer ricotta filling
Spoon and gently spread about one-third of the spinach-ricotta mixture (approx. 1 1/4 cups) over the noodles in an even layer. Sprinkle about 1/2 cup shredded mozzarella and 2 tbs grated Parmesan over the ricotta.
- 8
Second layer
Spoon about 1 cup of tomato sauce over the cheese layer, spreading gently. Add another 4 noodles to cover, then repeat with another one-third of the ricotta mixture, 1/2–3/4 cup shredded mozzarella, 2 tbs Parmesan, and 1 cup sauce.
- 9
Third layer & top
Place the final 4 noodles, spread remaining ricotta mixture evenly, and top with the remaining sauce (about 1 cup) to cover the noodles. Sprinkle remaining mozzarella (about 1–1 1/4 cups) evenly over the top and finish with remaining Parmesan (about 2–3 tbs). Drizzle 1 tbs olive oil lightly over the top to help browning.
- 10
- 11
Rest and serve
Remove lasagna from oven and let rest uncovered for 10–15 minutes to set (this makes slicing cleaner). Garnish with fresh basil leaves before slicing into 8 equal portions. Serve warm.