Name: Ultimate Spinach Lasagna (3 Cheeses) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 9oz / 250g lasagna sheets (fresh or dry); 3 cups marinara sauce; 17 ounces frozen spinach (approx 2 cups thawed; fresh spinach can be used as per notes); 24 ounces ricotta cheese; 5 ounces freshly grated parmesan cheese; Salt and black pepper, to taste; 9 ounces mozzarella cheese (fresh mozzarella sliced and drained or shredded mozzarella)

Jump to Recipe

Introduction

This Ultimate Spinach Lasagna is a delicious, cheesy dish perfect for family dinners or gatherings. Featuring three cheeses and a rich spinach filling, it’s hearty, comforting, and sure to impress your guests.

A square piece of lasagna is being lifted from a white baking dish with a spatula, showing four visible layers: a smooth, melted cheese top layer with golden brown spots, a bright red tomato sauce layer beneath it, followed by a creamy white and green spinach and ricotta cheese mixture, and a flat pasta layer, all stacked evenly. The cheese on top looks soft and stretchy with some melted strings hanging down, and a fresh green basil leaf rests on top. The dish is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

9oz (250g) lasagna sheets (fresh or dry)
3 cups marinara sauce
17 ounces frozen spinach (about 2 cups thawed) or fresh spinach *
24 ounces ricotta cheese
5 ounces freshly grated parmesan cheese
9 ounces mozzarella cheese (fresh or shredded)

Instructions

Step 1: Prepare your marinara sauce if making your own, or use store-bought.
Step 2: If using fresh mozzarella, slice it and place on paper towels to release excess moisture. Skip if using shredded mozzarella.
Step 3: Thaw the frozen spinach or quickly boil it for one minute. Drain in a colander and squeeze out all excess liquid.
Step 4: In a large bowl, combine the spinach, ricotta, and three-quarters of the parmesan cheese. Season well with salt and black pepper, then mix thoroughly. Taste and adjust seasoning if needed.
Step 5: Preheat the oven to 200°C (400°F). If using dry lasagna sheets, cook them according to the package instructions.
Step 6: In a large baking dish, spread ½ cup of marinara sauce evenly on the bottom. Place a layer of lasagna noodles on top.
Step 7: Pour another ½ cup of marinara sauce over the noodles, then spread ¼ of the spinach ricotta mixture evenly. Sprinkle with about one-fifth of the mozzarella cheese.
Step 8: Repeat layering noodles, marinara, spinach ricotta mixture, and mozzarella cheese three more times to create four even layers.
Step 9: Top with the final layer of noodles and marinara sauce. Add the remaining mozzarella and sprinkle with the remaining parmesan cheese.
Step 10: Bake in the oven for 25–30 minutes until the cheese is melted and the edges are golden and crispy. Let it cool for 10 minutes before garnishing with fresh basil leaves. Slice and serve.

Tips & Variations

If using fresh spinach, sauté it briefly until wilted, then drain and squeeze out excess moisture before mixing.
For extra flavor, add a pinch of nutmeg to the spinach and ricotta mixture.
Substitute part of the ricotta with cottage cheese for a lighter texture.
Use layered sliced zucchini instead of noodles for a low-carb version.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover with foil and warm in a 180°C (350°F) oven until heated through. You can also freeze the lasagna for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A thick square piece of lasagna is being lifted by a metal spatula from a white rectangular dish on a white marbled surface. The lasagna has four visible layers: the top layer is melted white cheese with slightly browned edges, underneath is a bright red tomato sauce layer, followed by a thick layer of creamy ricotta cheese mixed with green spinach bits, and a bottom pasta sheet soaked in the same tomato sauce. Strings of melted cheese stretch between the piece and the rest of the lasagna in the dish. A fresh green basil leaf rests on the top cheese layer of the lifted lasagna. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Simply sauté it until wilted, drain well, and squeeze out excess moisture before mixing with the ricotta.

Do I need to boil fresh lasagna sheets before assembling?

If you are using fresh lasagna sheets, boiling is usually not necessary unless indicated on the package. For dry sheets, boiling according to package instructions is recommended.