Spinach Lasagna Recipe

Spinach Lasagna stacks no-boil noodles with creamy ricotta-spinach filling, marinara layers, mozz blanket-baked bubbly Italian perfection. Veggie-loaded comfort feeds 12 in 1 hour bake, cheesy slices steal potlucks.

Spinach Lasagna Recipe

Layered no-boil lasagna with spinach ricotta and marinara. Italian vegetarian main serves 12 in 60 mins-cheesy bubbly slices.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12

Course: Main Dish

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Spinach Ricotta Filling

• 20 oz frozen spinach thawed squeezed dry
• 15 oz Polly-O ricotta cheese
• 1 egg
• ½ cup grated Parmesan
• 2 garlic cloves minced
• 1 tsp Italian seasoning
• ½ tsp salt

Assembly

• 12 Barilla no-boil lasagna noodles
• 3 cups Rao’s marinara sauce
• 16 oz Sargento mozzarella slices
• ½ cup grated mozzarella

Equipment

• KitchenAid stand mixer
• Pyrex 9×13 baking dish
• Rubber spatula

Method

 

1. Thaw spinach. Squeeze dry hands over sink. Beat ricotta, egg KitchenAid low 1 minute. Fold spinach, garlic, parm, seasoning, salt spatula even.​
2. Preheat oven 375°F. Spread 1 cup Rao’s sauce Pyrex bottom spatula. Layer 4 noodles. Spread half filling spatula. Top 4 mozz slices. Sauce 1 cup. Repeat layers. End noodles, sauce top, mozz shreds hands.​
3. Cover foil tight. Bake 30 minutes. Uncover. Bake 10 minutes bubbly golden. Rest 10 minutes sets. Slice knife

Notes

• Squeeze spinach total or watery layers flop.
• No-boil noodles sauce-moist key tender.
• Foil first traps steam. Fresh mozz low-moisture melts clean.​