Lasagna
Regina Schrambling
8975 ratings with an average rating of 5 out of 5 stars
8,975
4 hours
Spinach Lasagna
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings or more
- 12 to 16dried or fresh lasagna noodles
- 3 to 4cups good tomato sauce
- 2tablespoons extra virgin olive oil
- 3cups cooked spinach, squeezed dry and chopped (about 1½ pounds fresh)
- 1½cups ricotta
- 1½cups coarsely grated mozzarella
- 2cups grated Parmesan
- Salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
619 calories; 31 grams fat; 16 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 37 grams protein; 1494 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.
- Step 2
Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly), the mozzarella and the Parmesan. Season with salt and pepper if desired.
- Step 3
Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
- Step 4
Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
Private Notes
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Cooking Notes
Gigi
You can use a ricer to quickly get rid of every bit of excess water in frozen spinach. It's much easier, works better, and will save you a lot of paper towels. :) I learned that nearly 2 decades ago from Martha Stewart.
Aerobic Grandma
If you use frozen spinach as I did, this recipe would need four standard boxes. An even easier way to drain the spinach is to completely thaw it in the box then open the END of the box and squeeze the box thoroughly to force out all the moisture. Works like a charm and doesn't dirty the ricer.
Constance Adler
Or how about adding a beaten egg and a little nutmeg to the ricotta?
Annie
I think adding egg is a must. My rule is 1 egg for each cup of Ricotta.
Gina Sears
I have made this with fresh, uncooked spinach and it comes out delicious, as the spinach cooks sufficiently during baking. I also find I use fewer noodles, as only 3 fit across in a typical baking pan, and 3 layers of noodles seem sufficient. I also add onion and often diced carrot and celery to the sauce, as I always use homemade sauce.
Mary Rose
It went much smoother once I realized how easy it was if you mixed the spinach, ricotta, salt, pepper and tomato sauce together in a bowl first. Saved me so much time. I also added onion and garlic into the mixture. Made it a simple 3 step process: noodles, filling, shredded cheese. Done.
ArborAnnie
I prefer cottage cheese (large curd if available) with a beaten egg and salt and pepper, to Ricotta. Try it, less gummy and lighter.
Rob mills
Family staple, now that oldest daughter is vegetarian. Don't be shy with the spinach. We often use frozen chopped spinach as a time saver.
Laura J
Awesome recipe, easy to make on a weeknight if you use frozen spinach and no-bake noodles! I kept calories down by using part-skim ricotta and mozzarella and it still tasted fantastic. Only thing I would add is more spices - I added basil, oregano, garlic salt and red pepper flakes to the ricotta (along with an egg!) and the extra flavor in the finished dish was worth it. Will definitely make this again.
Debra
What size baking dish is recommended?
MaryBretired
I always mix very very finely minced onion and garlic in my ricotta at least 6 but up to 24 hours before assembling a dish. It soaks up the flavor and vastly improves lasagna, manacotti, etc. Any egg is added later. Make your tomato sauce very thick (I always make my own from home canned tomatoes) and skip blanching the fresh spinach. Frozen, yep, you gotta get the water out.
B
A commenter: I have made this with fresh, uncooked spinach and it comes out delicious, as the spinach cooks sufficiently during baking. I also find I use fewer noodles, as only 3 fit across in a typical baking pan, and 3 layers of noodles seem sufficient. I also add onion and often diced carrot and celery to the sauce, as I always use homemade sauce.
Aerobic Grandma
I used fresh mozzarella -- all of a 1# ball of it. T'was delicious.
mw
Used 3 10oz boxes frozen spinach
MTCaffrey
thought it was going to be on the bland side, so I chopped and sauteed an onion and 3 garlic cloves and added that to the spinach.
If you use frozen spinach as I did, this recipe would need four standard boxes. An even easier way to drain the spinach is to completely thaw it in the box then open the END of the box and squeeze the box thoroughly to force out all the moisture. Works like a charm and doesn't dirty the ricer.
Kim
Mix spinach with the ricotta and add an egg and a pinch of nutmeg. I used fresh noodles and they said do not boil on the package and it was perfect. I also added chicken sausage.
cheryl
3, 8 oz bags frozen spinach. Added lightly sautéed shitake mushrooms. Used about 5 cups of sauce and 12 lasagna noodles. Added an egg, fresh parsley and basil to cheese mixture.
Joe
This is an easy recipe to use as a base. Sometimes I add sausage or meatballs. Or sautéed mushrooms or roasted zucchini or broccoli. Add an egg and some nutmeg or red pepper flakes or roasted red peppers. And soaking noodles in hot water while you prepare the rest of the ingredients works far better than boiling them. IMO lasagne is better baked, chilled, cut and reheated in individual pasta bowls.
Meredith
I doubled the recipe to make an extra one for a neighbor. I purchased 6 cubes of frozen spinach but probably only needed 3 or 4 for the double batch. (I will make making a spinach and feta quiche with the leftover thawed spinach).
A Lyons
First time I tried this recipe I used fresh spinach. 1 1/2 lb was way too much - about double what I needed. Second time I sautéed the spinach with shallots and onion. It was so much more flavorful.
Ally
OMG Gigi thanks. I honestly never thought of using my ricer. What a fabulous thing to learn today!
ak
I’ve made this a few times and some things I’ve changed for ease. I combine the ricotta and chopped spinach instead of spreading both separately. This seems to keep the lasagna in better shape after cooking. I don’t bother to boil the noodles, instead I assemble the layers and cover with foil. Then I wait about an hour to bake (lasagna in the fridge), then take it out and let it come to room temperature. I bake with the foil on for the 30 minutes.
George
A couple comments regarding posted shortcuts: although it is possible to prepare the lasagna without cooking the spinach, uncooked spinach doesn't pack as tightly and so it may be difficult to use the recommended quantity in a standard pan. Softening the noodles in warm water is a good tip however.
Diane Egelston
I have an abundant broccoli rabe crop in my garden, so I substituted the greens for spinach, chopping, steaming, and squeezing the excess liquid with a towel. Thin layers of broccoli rabe were delicious.
Christine
I used a lot more cheese. I think that was because I used a bigger pan, 9 x 13. I also used about 6 cups of sauce.
Celia
This is a great and easy lasagne. Many thanks to the person who suggested not pre-boiling the noodles. A quick search of Serious Eats turned up a Kenji Alt-Lopez article on that very issue. And as an added plus, soaked (not boiled) noodles don’t stick together. Double win!
jacquie
Add onion, garlic a few herbs
Elizabeth Ransom
This lasagna appealed to both a vegetarian teen + foodie Grandma. All our guests had 2 helpings. Like others, I added onion and garlic to the tomato sauce, plus some herbs de Provence for pizzaz. No-boil noodles and combining filling ingredients tomato sauce, ricotta and spinach saved time (I first mixed an egg into the ricotta). This was SO much easier than other lasagnas I have made, but tastes divine. Another Bittman triumph!
Jean Kroeber
This was delicious...I took a tip from someone else who said she mixed the cheeses, sauce and spinach together with a beaten egg. Easier this way instead of adding each separately. Thank you so much, Mr. Bittman.
Adam
Add in some sautéed Italian sausage and you are approaching Nirvana!
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