This easy spinach lasagna recipe was designed so that you can assemble the pasta dish months in advance, stash it in the freezer, and then toss it straight into the oven on a weeknight when you don’t feel like cooking but still want to eat something homemade. (But, if you want to bake and eat it right away, that works too.) It starts with store-bought lasagna noodles that you don’t even have to boil. Important: Don’t make the mistake of buying “no-boil noodles” as these can turn mushy when cooked. The secret to achieving the ideal al dente texture here lies in the quick homemade marinara sauce, made with just enough liquid to cook the noodles through without leaving the baked casserole too watery.
The creamy ricotta cheese mixture layered throughout this vegetarian lasagna is fortified with cream cheese and heavy cream, ensuring a lush sauce that won’t dry out or turn grainy. We fold thawed frozen spinach into the ricotta mixture (make sure to drain it and press on the solids to remove excess water). If you don’t have spinach on hand, take this as an opportunity to use up whatever cooked vegetables you have left over, like grilled zucchini or sautéed mushrooms. Covering the lasagna with aluminum foil helps the comfort food classic cook evenly and keeps the top from drying out. But do uncover the dish and finish with a quick broil to achieve a burnished top enhanced by a shellac of Parmesan cheese.
In the mood for classic lasagna with layers of ground meat and béchamel? Check out BA’s Best Lasagna.
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What you’ll need
Metal Baking Pan
$26 At Amazon
Medium Saucepan
$50 $39 At Amazon
Wooden Spoon
$7 At Amazon
Recipe information
Yield
8–12 servings
Ingredients
¼
5
1
¼
2
1
1
4
3
1½
15
Preparation
Step 1
Preheat oven to 375°. Grease a large 13x9" baking dish with extra-virgin olive oil. Heat ¼ cup extra-virgin olive oil in a medium saucepan over medium. Add 5 garlic cloves, finely chopped, and cook, stirring, until beginning to brown around edges and fragrant, about 2 minutes. Add one 28-oz. can whole peeled tomatoes and ¼ tsp. crushed red pepper flakes and crush tomatoes with a wooden spoon to form a mostly smooth sauce. (If your tomatoes are on the firmer side, use kitchen shears or a potato masher to break up.) Season with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and cook until mixture is thickened and flavors have come together, 15–17 minutes. Transfer to a 4-cup heatproof measuring glass and, stirring constantly, pour in water to make 3 cups sauce.
Step 2
Meanwhile, mix one 16-oz. package frozen chopped spinach, thawed, drained, one 16-oz. container whole-milk ricotta, 4 oz. cream cheese, room temperature, and 3 oz. Parmesan, finely grated, in a large bowl to combine, then mix in 1½ cups heavy cream. Season with freshly ground black pepper and add remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt.
Step 3
Pour a scant ½ cup tomato sauce into prepared baking dish and spread into a thin layer just to coat. Place 3 dried lasagna noodles in a single layer on top. Spread 1 cup spinach mixture over evenly. Pour ½ cup sauce on top and spread over evenly. Starting with another layer of noodles, repeat process to create 4 more layers. Sprinkle a thin layer of finely grated Parmesan on top and cover pan with foil.
Step 4
If not making ahead, bake lasagna 45 minutes. Heat broiler. Uncover lasagna and broil until top is golden brown and bubbly, about 4 minutes.
Do ahead: Lasagna can be assembled 3 months ahead; cover tightly and freeze. Bake, covered, in a 375° oven 45 minutes. Uncover and bake 10 minutes more. Broil about 3 minutes.
Leave a Review
Reviews (10)
Back to TopWow. The recipe was simple and easy to assemble. I’ve long been looking for a great lasagna recipe that didn’t need the noodles to be boiled, or require me to buy the kind that don’t need to be boiled. This one is out of the park.
JD
Florida
5/30/2024
I thought this was terrible. I don’t leave reviews.
Anonymous
Austin, TX
2/8/2024
Wow! Let me say my husband and I don't care for lasagna but with all the great reviews and spinach lasagna....I was intrigued. This is one of the best lasagnas I have ever made. Ran out of lasagna noodles (I couldn't resist and used 3 and 1/2 noodles in my 9 x13 to cover the entire layer with noodles and ran out at the end) but still came out amazing. After letting it rest 20 mins, the lasagna cut cleanly and no liquid. Noodles were perfectly cooked (used a jar sauce). was nervous since there was no egg in the ricotta filling to set it but lasagna came out great. Definitely making this again! I tasted the ricotta filling before baking and felt it needed a touch more salt and lightly sprinkled salt on top of each layer of ricotta and also sprinkled oregano and red pepper flakes after spreading the sauce. Also added a light layer of small diced mozarella and drizzle of olive oil. This was excellent! So glad I have left overs.
Catcall
Atlanta, GA
1/8/2024
This was easy to put together, but just needed more tomato sauce. You could use jarred tomato sauce- a jar and a half will do you. I actually veganized this recipe and used my own almond ricotta (but you could use Kite Hill brand). For the parmesan on top, I added pine nut parmesan.
MM
Milwaukee
9/30/2023
Simple but tasty dish I will make again. I followed directions exactly except let it sit for 10 mins to firm up after removing from the oven. The noodles were perfectly cooked & it wasn’t soggy. Would try adding sautéed mushrooms & basil next time but it’s great as is.
Cheeses
9/15/2023
A Fan Fave! I decided to experiment with this make-ahead meal for a dish at a family reunion. I underestimated how greatly folks would love this meal. I am making again (and again). So grateful it accommodates my vegetarian gluten-free diet (used GF noodles) and is delicious!
J Maren
PNW, USA
7/30/2023
I made this as directed and then froze it after assembling. When I reheated it from frozen it took 95 minute to cook covered at 375 degrees; I then baked it uncovered for 25 minutes and finished it in the broiler for 3 min. The lasagna was creamy, and the noodles cooked well with crispy edges. I was very glad I stated this early. Had I not it would have been a dinner disaster.
Leggy
San Diego
7/26/2023