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

Description

This Spinach Lasagna recipe combines tender sheets of fresh pasta layered with a creamy ricotta and spinach filling, a rich white sauce, and a decadent blend of mozzarella and Gruyère. With balanced flavors and a perfectly golden top, it’s the ultimate vegetarian main course for a hearty and crowd-pleasing meal.

Ingredients

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For the Spinach:

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

For the Ricotta:

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

For the White Sauce:

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

For Assembly:

1 1/2 pounds (enough sheets to make 12 layers) fresh lasagna noodles

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Instructions

Cook the Spinach: Heat olive oil and 1 tablespoon of the butter in a large saucepan over medium heat until melted. Add shallots and garlic, season with salt and pepper, and cook, stirring frequently, until softened and fragrant, about 1 minute. Add spinach in batches, stirring until wilted before adding more. Continue until all spinach is in the pot. Cook, stirring, until most moisture evaporates. Season to taste, then transfer spinach to a fine mesh strainer over the sink. Press out excess moisture and let it drain as you continue.
Prepare the Ricotta Mixture: In a food processor, add half the ricotta, both eggs, the Parmesan, and nutmeg. Season lightly with salt and pepper. Process until completely smooth, about 1 minute. Transfer to a large bowl. Without cleaning the processor, pulse the drained spinach until finely chopped with 10-12 short pulses. Add the chopped spinach and the remaining ricotta to the bowl and gently fold until evenly combined.
Make the White Sauce: In a medium saucepan, melt the remaining 3 tablespoons of butter over medium heat. Add the flour and cook, whisking, until the mixture is a pale golden blond, about 1 minute. Whisking constantly, slowly pour in the milk and bring to a boil, stirring frequently until thickened. Remove from heat and add 3/4 of both the mozzarella and Comté (or Gruyère/Emmentaler). Stir until smooth. Season with salt and pepper to taste.
Cook the Noodles: Adjust oven rack to lower-middle position and preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil. Working in batches, add fresh lasagna noodles and cook until barely tender, about 45 seconds. Remove to a strainer and rinse under cold water to cool. Lay noodles flat in a single layer on clean kitchen towels to dry. Repeat until all noodles are par-cooked.
Assemble the Lasagna: Spread a thin layer of white sauce over the bottom of a lasagna pan or large casserole dish. Add a layer of noodles. Top with 1/12th of the spinach mixture and 1/12th of the remaining white sauce. Repeat the layering (noodles, spinach, white sauce) until all noodles are used, finishing with a final layer of pasta.
Add Toppings: Spread the remaining spinach mixture evenly over the top layer of pasta. Sprinkle the top with the reserved mozzarella and Comté (or Gruyère/Emmentaler) cheese. Drizzle with any remaining white sauce and spread into an even layer with a rubber spatula.
Bake: Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until bubbling and lightly browned, about 20 minutes more.
Serve: Let the lasagna rest at room temperature for 5 to 10 minutes before slicing and serving.

Notes

For best flavor and texture, use high-quality ricotta such as Calabro. If unavailable, cottage cheese can be a substitute.
Ensure spinach is thoroughly drained to prevent a watery filling.
For ease, the lasagna can be assembled up to a day in advance and refrigerated before baking.
Letting the lasagna rest before slicing helps the layers set for neater portions.

Nutrition

Serving Size: 1 slice (about 1/10th of lasagna)
Calories: 520
Sugar: 7g
Sodium: 690mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 39g
Fiber: 4g
Protein: 29g
Cholesterol: 125mg