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Recipe for Spinach Lasagna

close-up look at spinach lasagna onna plate


9 lasagna noodles

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

1 (10 ounce) package of frozen spinach, thawed and drained

1 (15 ounce) container of ricotta cheese

1 egg

½ teaspoon salt

¼ teaspoon ground black pepper

3 cups shredded mozzarella cheese

2½ cups marinara sauce

¼ cup grated Parmesan cheese


Preheat your oven to 375°F (190°C).

Cook the lasagna noodles in a large pot of boiling water for 8-10 minutes. Drain and rinse with cold water.

Heat the olive oil in a skillet over medium heat. Sauté the onion and garlic until soft.

Add the spinach to the skillet and cook until the excess moisture has evaporated. Remove from heat and set aside to cool.

In a bowl, combine the ricotta cheese, egg, salt, pepper, and 1 cup of mozzarella. Stir in the cooled spinach mixture.

Spread ½ cup of marinara sauce on the bottom of a 9x13 inch baking dish. Layer 3 lasagna noodles over the sauce.

Spread half of the spinach mixture over the noodles. Top with 1 cup of mozzarella and ¾ cup of marinara sauce.

Repeat layers, and top with the remaining noodles and sauce. Sprinkle the remaining mozzarella and the Parmesan cheese over the top.

Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is bubbly and golden. Allow to cool for 10 minutes before serving.


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