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Spinach Lasagna Recipe
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4.75 from 4 votes

Spinach Lasagna Recipe

This easy Spinach Lasagna made with layers of spinach-ricotta filling, cheese, and a flavorful homemade tomato sauce is the perfect comfort food. An easy vegetarian dinner idea that your whole family will enjoy! This recipe can be easily adapted to fit your needs when you're short on time.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 545kcal


  • 1 tsp olive oil
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 28 oz crushed tomatoes
  • 2 tsp oregano
  • 1 lb baby spinach fresh or frozen
  • 1 1/2 cup ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1 large egg
  • 12 lasagne noodles Traditional or No Boil
  • 2 cups shredded mozzarella cheese
  • Salt and Pepper
  • Sugar
  • Nutmeg


  • Preheat your oven to 390°F (200°C). Grease a 11x7-inch baking dish.
  • If using traditional lasagne noodles place them into the bottom of the baking dish. Pour hot water over the noodles until they are covered and let them soak for 30 minutes, then drain and discard water.
  • In another saucepan heat up olive oil over medium temperature. Sauté the onions for 2-3 minutes until translucent. Add chopped garlic and cook for one more minute.
  • Add the tomatoes to the onions. Season with pepper, salt, oregano and a pinch of sugar. Let simmer for 15 minutes.
  • In a large saucepan, heat 1/4 cup (60ml) water over medium heat until simmering. Add fresh spinach leaves and cook for 3-4 minutes. If using frozen spinach cook for 10 minutes until warmed through.
  • In a medium bowl combine ricotta, egg, and grated parmesan cheese. Season with a little bit nutmeg, salt, and pepper to taste.
  • When the spinach is cooked and drain the spinach using a colander, then season with salt and pepper. Let it cool down for 2-3 minutes before adding it to the ricotta mixture.
  • Assemble lasagna: Put a few tablespoons tomato sauce into the bottom of the baking dish. Top with 4 lasagna noodles. Spread 1/3 of the ricotta-spinach mixture on top of the lasagne sheets. Top it with 1/4 of the tomato sauce. Sprinkle 1/4 of the grated mozzarella cheese on top and cover with 4 lasagne noodles. Repeat layering two more times and finish with a layer of pasta topped with the remaining tomato sauce. Top with remaining cheese. 
  • Cover baking dish with aluminum foil and bake for 20 minutes then remove foil and bake for 20 more minutes until the cheese is browned.


Calories: 545kcal | Carbohydrates: 59g | Protein: 31g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 93mg | Sodium: 668mg | Potassium: 1071mg | Fiber: 6g | Sugar: 9g | Vitamin A: 8005IU | Vitamin C: 34.9mg | Calcium: 560mg | Iron: 5.3mg