Cheesy Spinach Lasagna (Print Version)
# Ingredients:
→ Sauce and Pasta
01 -
Lasagna sheets, fresh is best! You'll need about 250g (around 9 oz).
02 -
3 heaping cups of marinara sauce—choose one you absolutely love.
→ Filling Goodies
03 -
17 oz frozen spinach (when thawed, it ends up as 2 tightly packed cups).
04 -
24 oz ricotta cheese, super smooth and creamy.
05 -
5 oz parmesan cheese—you want it freshly grated, not the pre-grated stuff!
06 -
9 oz shredded or fresh mozzarella—either type works great here.
# Instructions:
01 -
If you've got fresh mozzarella, slice it and lay it on paper towels so some of the extra moisture comes out. Defrost the frozen spinach (a quick boil for one minute can speed things up), then squeeze it really dry using a colander or your hands.
02 -
In a big bowl, combine the ricotta, thawed spinach, and most of the parmesan (set aside a chunk for the top). Add salt and pepper to taste and give it a quick mix. Don’t forget to test the flavor—it’s your chance to make it perfect!
03 -
Switch your oven to 400°F (200°C) to get it preheated. If you’re using lasagna sheets that need cooking, follow the instructions on the packaging. Grab a baking dish and spread roughly 1/2 cup of marinara sauce on the base.
04 -
Time to layer like a pro! Begin with lasagna sheets, then spoon on 1/2 cup marinara sauce. Add a quarter of the spinach-ricotta mixture, and scatter some mozzarella over it (use about a fifth of your stash). Repeat this process four times for beautifully stacked layers.
05 -
Top it all off with the final sheets of pasta, the rest of the marinara, and pile on the leftover mozzarella and parmesan. Slide it into the oven for 25-30 minutes. You’ll know it’s ready when the cheese is melted with golden edges. Let it sit for about 10 minutes to settle—it's worth the wait! Add fresh basil if you'd like right before serving.
# Notes:
01 -
Got fresh spinach? You can swap it in—just cook it until it wilts and strain out all the liquid.
02 -
Assemble a day ahead if needed! Cover and refrigerate, then bake when ready.
03 -
Make sure the cheese edges turn golden—those crispy bits are irresistible!