Can I use frozen spinach instead of fresh?

Yes, you can substitute about 20 ounces of frozen spinach, thawed and very well drained. The texture will be slightly different, but the flavor will still be excellent. Make sure to squeeze out every bit of moisture you can using a clean kitchen towel.

Why is my lasagna watery even though I drained the spinach?

Several factors could cause this—underdrained spinach is the most common culprit, but also consider that your white sauce might have been too thin, or you might have used fresh mozzarella instead of low-moisture. Let the lasagna rest longer before cutting, which allows it to set up and reabsorb some moisture.

Can I make this with dried lasagna noodles?

Absolutely! Cook them according to package directions but stop just short of al dente, as they'll continue cooking in the oven. No need to pre-cook no-boil noodles, but make sure your sauce is slightly thinner to provide moisture for them to absorb.

How can I make this ahead for a dinner party?

This is perfect for entertaining—assemble completely up to a day ahead, cover and refrigerate. Take it out of the refrigerator about 30 minutes before baking to take the chill off. Cover with foil and bake as directed, perhaps adding 5-10 minutes to the covered baking time.

The Best Spinach Lasagna Recipe

Name: The Best Spinach Lasagna Recipe
Prep time: 20 min
Cook time: PT-485767H43M59S
Total time: PT-485767H43M59S
Cuisine: Italian
Ingredients: 2 tablespoons butter, divided; 2 tablespoons extra-virgin olive oil; 1 shallot, finely minced (about 1/2 cup); 6 medium garlic cloves, minced (about 2 tablespoons); Kosher salt and freshly ground black pepper, to taste; 2 pounds fresh flat or curly spinach leaves, washed and dried; 2 pounds fresh ricotta cheese; 2 large eggs; 4 ounces finely grated Parmigiano-Reggiano cheese; 1 teaspoon freshly grated nutmeg; Kosher salt and freshly ground black pepper, to taste; 4 tablespoons butter; 1/4 cup flour; 1 quart (4 cups) whole milk; 12 ounces grated low moisture mozzarella cheese, divided; 12 ounces grated Comté, Gruyère, or Emmentaler cheese, divided; Kosher salt and freshly ground black pepper, to taste; 1 1/2 pounds (enough sheets to make 12 layers) fresh lasagna noodles

This incredibly luscious Spinach Lasagna is the ultimate comfort food that doesn’t sacrifice flavor for simplicity. With layers of tender pasta, creamy ricotta filling, and a velvety white sauce, this vegetarian masterpiece delivers restaurant-quality taste right in your home kitchen. Perfect for family gatherings or a special weeknight dinner, this lasagna strikes the perfect balance between indulgent and wholesome.

Why You’ll Love This Recipe

No Meat, No Problem: This lasagna is so rich and satisfying that even dedicated carnivores won’t miss the meat.
Make-Ahead Friendly: Prepare it in advance and bake when needed—perfect for busy schedules or entertaining.
Impressive Yet Approachable: While it looks and tastes like something from an upscale Italian restaurant, the process is straightforward with clear steps.
Customizable: The foundation is versatile enough to accommodate add-ins or substitutions based on what you have on hand.

Ingredients You’ll Need

Fresh Spinach: The star of the show, providing vibrant color, nutrition, and a delicate flavor that pairs perfectly with the creamy elements. Make sure to really squeeze out the moisture after cooking.
Ricotta Cheese: Forms the backbone of the filling, bringing creaminess and body. Quality matters tremendously here—look for brands with minimal ingredients for the best texture and flavor.
Eggs: Acts as a binder for the ricotta filling, helping it set properly during baking so your lasagna slices beautifully.
Parmigiano-Reggiano: Adds that distinctive savory depth that only properly aged parmesan can deliver. It’s worth spending a bit more for the real thing.
Nutmeg: A small amount adds a subtle warmth and complexity that elevates the entire dish. Always grate it fresh for the best flavor.
Butter: Used in both the spinach preparation and white sauce, it provides richness and helps build flavor.
Flour: Works with butter to create a roux, the thickening base for your white sauce.
Milk: The liquid component of your white sauce—whole milk gives the best richness, but 2% can work in a pinch.
Mozzarella: Provides that quintessential melty cheese pull we all love in lasagna. Low-moisture type works best as it won’t make your lasagna watery.
Comté, Gruyère, or Emmentaler: These Alpine-style cheeses bring complexity and nutty flavors that elevate this lasagna beyond the ordinary.
Fresh Lasagna Noodles: Much more delicate and tender than dried, they truly make a difference in texture. Worth seeking out or making yourself.
Shallots & Garlic: The aromatic foundation that adds depth to the spinach component.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Addition

Want more protein? Add a layer of sautéed mushrooms for meaty texture without meat, or fold in some crumbled and cooked Italian sausage if you’re not strictly vegetarian.

Cheese Swaps

No specialty Alpine cheese? Fontina or even a good quality white cheddar can substitute. The goal is to include a cheese with character alongside the mellow mozzarella.

Vegetable Boost

Add roasted red peppers, artichoke hearts, or sautéed zucchini to the spinach mixture for additional flavor dimensions and nutrition.

Gluten-Free Option

Use gluten-free lasagna noodles and replace the flour in the white sauce with cornstarch (mix with cold water first before adding to the butter).

How to Make The Best Spinach Lasagna

Step 1: Prepare the Spinach

Heat olive oil and butter in a large saucepan over medium heat. Add the minced shallots and garlic, seasoning lightly with salt and pepper. Once fragrant, begin adding spinach handfuls at a time, stirring until wilted before adding more. Continue cooking until all moisture evaporates. Transfer to a strainer and press out excess liquid.

Step 2: Make the Ricotta Mixture

Process half the ricotta, eggs, Parmesan, and nutmeg in a food processor until completely smooth. Transfer to a bowl. Then pulse the drained spinach in the processor until finely chopped. Combine with the processed ricotta mixture and remaining ricotta, folding gently to integrate.

Step 3: Prepare the White Sauce

Melt butter in a saucepan, add flour, and cook for a minute to remove the raw flour taste. Gradually whisk in milk and cook until thickened. Remove from heat and stir in most of your cheeses until smooth and velvety. Season to taste.

Step 4: Par-Cook the Pasta

Briefly cook fresh lasagna sheets in boiling salted water (about 45 seconds). Cool immediately under running water and lay flat on clean kitchen towels.

Step 5: Assemble the Lasagna

Start with a thin layer of white sauce on the bottom of your baking dish. Add pasta, then a portion of spinach mixture, followed by white sauce. Repeat these layers until you reach the top. Finish with remaining spinach mixture, cheeses, and white sauce.

Step 6: Bake to Perfection

Cover with foil and bake at 400°F for 20 minutes. Remove foil and continue baking until bubbly and golden, about 20 minutes more. Rest before serving for easier slicing.

Pro Tips for Making the Recipe

Squeeze That Spinach: The difference between soggy and perfect lasagna often comes down to how well you drain the spinach. Press out as much moisture as possible.
Quality Ricotta Matters: Seek out artisanal brands like Calabro that contain just milk, salt, and acid—no fillers or stabilizers. The texture and flavor difference is remarkable.
Gentle Bubbling: When your white sauce is cooking, maintain a gentle simmer rather than a rolling boil to prevent scorching.
Rest Before Serving: Those 5-10 minutes of resting time aren’t optional—they allow the lasagna to set up for clean slicing.
Even Layers: Try to distribute each component evenly for consistent flavor in every bite.

How to Serve

Perfect Pairings

Serve with a simple arugula salad dressed with lemon and olive oil to cut through the richness, or alongside garlic bread for soaking up any extra sauce.

Wine Suggestion

A medium-bodied Italian white like Vermentino or Pinot Grigio complements without overwhelming the delicate flavors.

Temperature Matters

This lasagna is best served warm rather than piping hot—the flavors are more pronounced and the texture more enjoyable when it’s had a few minutes to settle.

Make Ahead and Storage

Make Ahead

Assemble the entire lasagna up to 24 hours before baking. Cover tightly with foil and refrigerate. Allow an extra 10-15 minutes of covered baking time if cooking directly from the refrigerator.

Storing Leftovers

Refrigerate leftover lasagna in an airtight container for up to 3 days. The flavors often improve overnight, making for excellent next-day lunches.

Freezing

This lasagna freezes beautifully both before and after baking. Wrap portions tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

For best results, reheat individual portions in a 350°F oven until warmed through (about 20 minutes). Add a splash of water or milk around the edges to prevent drying. Microwave reheating works too, but may result in softer texture.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can substitute about 20 ounces of frozen spinach, thawed and very well drained. The texture will be slightly different, but the flavor will still be excellent. Make sure to squeeze out every bit of moisture you can using a clean kitchen towel.
Why is my lasagna watery even though I drained the spinach?

Several factors could cause this—underdrained spinach is the most common culprit, but also consider that your white sauce might have been too thin, or you might have used fresh mozzarella instead of low-moisture. Let the lasagna rest longer before cutting, which allows it to set up and reabsorb some moisture.
Can I make this with dried lasagna noodles?

Absolutely! Cook them according to package directions but stop just short of al dente, as they’ll continue cooking in the oven. No need to pre-cook no-boil noodles, but make sure your sauce is slightly thinner to provide moisture for them to absorb.
How can I make this ahead for a dinner party?

This is perfect for entertaining—assemble completely up to a day ahead, cover and refrigerate. Take it out of the refrigerator about 30 minutes before baking to take the chill off. Cover with foil and bake as directed, perhaps adding 5-10 minutes to the covered baking time.

Final Thoughts

This Spinach Lasagna truly represents comfort food at its finest—rich and satisfying without being heavy, familiar yet special enough for company. The combination of three cheeses with the earthy spinach creates layers of flavor that make each bite memorable. Don’t be intimidated by the multiple steps; the process flows naturally and the result is absolutely worth it. Whether for a family dinner or special occasion, this lasagna is bound to become a cherished recipe in your collection!