Spinach Lasagna

Spinach lasagna is the kind of comfort food that feels a little special without being difficult to understand or make. Layers of tender pasta, creamy spinach filling, tomato sauce, and plenty of melted mozzarella come together into a hearty meatless dinner. It works just as well for a family meal as it does for a weekend gathering.

This version keeps the flavors simple: fresh spinach, garlic, onion, cottage cheese, mozzarella, basil, and a quick tomato sauce. No complicated seasoning is needed. The result is rich and cheesy, but the spinach keeps the filling from feeling too heavy.

Spinach Lasagna at a Glance

Ingredients

For the Tomato Sauce

• 1 can (28 ounces) crushed or diced tomatoes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes, optional

For the Spinach Filling

• 12 ounces fresh baby spinach
• 2 cups cottage cheese
• 1 small yellow onion, finely chopped
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, or to taste

For the Lasagna

• 9 no-boil lasagna noodles
• 2 cups shredded low-moisture mozzarella cheese
• 2 tablespoons chopped fresh basil, for topping

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How to Make Spinach Lasagna

1. Make the Tomato Sauce

Preheat your oven to 425°F (220°C). If you are using diced tomatoes, drain some of the excess liquid first. Add the tomatoes, basil, olive oil, garlic, salt, and red pepper flakes to a blender or food processor. Pulse until the tomatoes become a fairly smooth, spreadable sauce. You do not need to puree it completely.

2. Prepare the Creamy Filling

Place about half of the cottage cheese in a food processor and blend until smooth and creamy. Transfer it to a large mixing bowl. Keeping some of the cottage cheese unblended gives the filling a nicer texture instead of making it completely smooth.

3. Cook the Spinach

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt. Cook for about 4 to 5 minutes, stirring occasionally, until the onion becomes soft.

Add the garlic and cook for about 30 seconds, just until fragrant. Add the spinach in batches. It may look like far too much spinach at first, but it will shrink considerably as it cooks. Continue cooking until the spinach is completely wilted and most of the moisture has cooked away.

4. Finish the Spinach Filling

Let the cooked spinach cool slightly, then chop it finely. You can pulse it briefly in a food processor, but avoid turning it into a puree. Add the spinach to the blended cottage cheese and stir in the remaining cottage cheese. Season with salt and black pepper.

5. Assemble the Lasagna

Spread about 1/2 cup of tomato sauce over the bottom of a 9-inch square baking dish. Place three lasagna noodles over the sauce.

Spread half of the spinach mixture over the noodles. Add another 1/2 cup of tomato sauce and sprinkle with about 1/2 cup of mozzarella.

Add another three noodles, followed by the remaining spinach filling. Sprinkle another 1/2 cup of mozzarella over the filling. Finish with the final three noodles.

Spread the remaining tomato sauce evenly over the top and cover it with the rest of the mozzarella.

6. Bake

Cover the baking dish with parchment paper or foil, making sure the covering does not press directly against the cheese. Bake for about 18 minutes.

Remove the covering, turn the dish around, and continue baking for another 12 to 17 minutes, or until the cheese is melted and the top has developed a few golden-brown spots.

7. Let It Rest Before Serving

Take the lasagna out of the oven and resist the temptation to cut it immediately. Let it rest for about 15 minutes. This gives the layers time to settle, making the slices much easier to serve. Sprinkle fresh basil over the top just before serving.

Also Read: Great Lasagna Recipes

What You Can Do Better

• Cook the spinach until fairly dry: Excess water is one of the easiest ways to end up with watery lasagna. Give the spinach enough time in the skillet for most of its moisture to evaporate.
• Do not over-process the filling: A little texture makes the spinach and cheese layer much more enjoyable. Chop the spinach finely rather than turning everything into a smooth paste.
• Use freshly shredded mozzarella: It melts more naturally and gives the top a softer, cheesier finish.
• Let the lasagna rest: Fifteen minutes may feel like a long wait when the kitchen smells this good, but it helps the layers hold together when sliced.
• Use ricotta if you prefer: Cottage cheese gives the filling a creamy texture, but ricotta works well too. If your ricotta is particularly dry, a small splash of milk can help loosen the filling.
• Use jarred marinara when needed: Homemade tomato sauce adds a fresh flavor, but a good-quality marinara is a perfectly reasonable shortcut when you are short on time.

Can You Use Frozen Spinach?

Yes. Frozen spinach can be used instead of fresh spinach. Thaw it completely and squeeze out as much water as possible before adding it to the skillet. This is important because excess water can make the lasagna loose and watery.

Also Read: Chicken Alfredo Garlic Bread

Can You Make Spinach Lasagna Ahead of Time?

Yes. You can assemble the lasagna ahead of time, cover it tightly, and refrigerate it until you are ready to bake. If it has been chilled for several hours, it may need a little extra time in the oven. Letting it sit at room temperature briefly before baking can also help it heat more evenly.

How to Store Leftovers

Allow leftover lasagna to cool, then cover it and refrigerate it. It should keep well for about 4 days. Individual portions can be reheated in the microwave, while larger portions can be warmed in the oven until hot throughout.

You can also freeze individual portions. Once frozen, they are convenient to reheat whenever you need a quick homemade meal.

What to Serve With Spinach Lasagna

Because lasagna is already rich and filling, a simple side works best. Serve it with a crisp green salad, roasted vegetables, garlic bread, or steamed asparagus. A light salad with a lemony dressing is especially good because the acidity balances the creamy cheese and tomato sauce.

Nutrition Information

The following is an approximate estimate per serving and can vary depending on the brands and quantities of ingredients used.

Nutrition information is an estimate and will vary based on the specific ingredients and brands used.

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Frequently Asked Questions

Do I have to boil the lasagna noodles first?

No. No-boil lasagna noodles are convenient for this recipe and can be layered directly into the dish. They soften as the lasagna bakes and absorbs moisture from the sauce.

Can I replace cottage cheese with ricotta?

Yes. Ricotta is an easy substitute if you prefer its flavor or already have it in the refrigerator. Since ricotta can be thicker and drier than cottage cheese, you may need a small splash of milk to get a creamy filling.

Why is my spinach lasagna watery?

The most common reason is excess moisture in the spinach. Cook fresh spinach until most of its water has evaporated. If using frozen spinach, thaw and squeeze it very well before using it.

Can I make this lasagna vegetarian?

Yes. This recipe is already meatless. It gets its hearty texture from the spinach, cheese, pasta, and tomato sauce rather than meat.

Can I freeze spinach lasagna?

Yes. Cool the cooked lasagna completely, portion it, wrap it well, and freeze. Individual portions are particularly convenient because you can reheat only what you need.