Weeknight Cheesy Spinach Lasagna
Lasagna is the ultimate comfort food, but it can often feel like a weekend-only dish because of the time it takes to prepare. That’s why this Weeknight Cheesy Spinach Lasagna is a game-changer. It’s packed with gooey cheese, fresh spinach, and rich marinara sauce, yet it comes together quickly enough for a busy weeknight dinner. Using just 9 lasagna noodles and a handful of simple ingredients, this recipe is both satisfying and nourishing without any fuss. Whether you’re cooking for family or meal prepping for the week, this lasagna will quickly become a staple in your dinner rotation.
Why I Love This Recipe
What makes this Weeknight Cheesy Spinach Lasagna so special is how it balances ease and flavor flawlessly. The combination of ricotta, mozzarella, and Parmesan cheeses creates a luscious, creamy texture that melts perfectly in every bite. Fresh spinach adds a lovely pop of color and nutrients without overpowering the dish. Plus, it uses pantry staples like garlic powder and Italian seasoning to layer in savory depth without needing fresh herbs. It’s a cozy, cheesy meal that feels indulgent but is actually quite straightforward – perfect for those busy evenings when you want something warm and homemade without spending hours in the kitchen. And if you’re a fan of cheesy dishes, you might also love the Baked Four Cheese Lasagna Roll Ups, which are another fantastic option for a cheesy, satisfying dinner.
The Ingredient Lineup
- 9 lasagna noodles – Opt for no-boil noodles to save time, or regular noodles boiled until al dente.
- 2 cups ricotta cheese – Adds creaminess and a mild tang to the filling.
- 2 cups shredded mozzarella cheese – Melts beautifully for that classic lasagna stretch.
- 1 cup grated Parmesan cheese – Provides a sharp, nutty finish to the layers.
- 1 egg – Binds the ricotta mixture together for smooth texture.
- 2 cups fresh spinach, chopped – Fresh or thawed frozen spinach works well here.
- 3 cups marinara sauce – Use your favorite store-bought or homemade sauce for rich tomato flavor.
- 1 teaspoon garlic powder – Adds a gentle garlic undertone without overpowering.
- 1 teaspoon Italian seasoning – Classic herb blend including oregano, basil, and thyme.
- Salt and pepper to taste – Essential for balancing all the flavors.
- 1 tablespoon olive oil – For sautéing spinach or lightly greasing the baking dish.
Kitchen Gear Checklist
- Large pot – To boil the lasagna noodles if not using no-boil variety.
- Skillet – For sautéing the spinach with olive oil and seasoning.
- Mixing bowl – To combine the ricotta, egg, and seasonings.
- Baking dish (9×13 inch) – Perfect size for layering the lasagna.
- Aluminum foil – To cover the lasagna while baking and prevent drying.
- Cheese grater – If using block cheese to shred and grate.
- Spatula or spoon – For spreading sauce and cheese layers evenly.
Weeknight Cheesy Spinach Lasagna, Made Easy
Step 1: Prep Your Ingredients
Start by preheating your oven to 375°F (190°C). If you’re using regular lasagna noodles, bring a large pot of salted water to a boil and cook the noodles until al dente according to package instructions. Drain and lay them flat on a baking sheet to prevent sticking.
Step 2: Sauté the Spinach
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped spinach along with a pinch of salt, garlic powder, and Italian seasoning. Cook, stirring frequently, until the spinach has wilted and released its moisture, about 3-4 minutes. Remove from heat and let it cool slightly.
Step 3: Mix the Cheese Filling
In a mixing bowl, combine the ricotta cheese, egg, half of the grated Parmesan, and the sautéed spinach. Season with salt and pepper to taste. Mix until smooth and well incorporated.
Step 4: Assemble the Lasagna
Lightly grease your baking dish with olive oil. Spread a thin layer of marinara sauce on the bottom. Lay 3 lasagna noodles side by side, then spread one-third of the ricotta-spinach mixture over the noodles. Sprinkle with a third of the mozzarella cheese. Add another layer of marinara sauce, then repeat the noodle, cheese, and sauce layers two more times. Finish with a generous sprinkle of the remaining Parmesan cheese on top.
Step 5: Bake and Serve
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden on top. Let the lasagna rest for 10 minutes before slicing to allow the layers to set. Serve warm and enjoy!
Spring to Winter: Ideas
- Swap fresh spinach for kale or Swiss chard in colder months for a hearty twist.
- Add sautéed mushrooms or zucchini to the ricotta mixture for extra veggies.
- Try layering in some cooked ground beef or turkey for a meaty version.
- Use a creamy béchamel sauce instead of marinara for a white lasagna variation like a Creamy Spinach Alfredo Lasagna.
- Top with fresh basil or parsley after baking for a burst of freshness.
Pitfalls & How to Prevent Them
- Overcooked or mushy noodles: Boil noodles just until al dente; they will continue cooking in the oven.
- Watery spinach filling: Be sure to sauté spinach well to remove excess moisture before mixing it with cheese.
- Dry lasagna: Don’t skimp on the marinara sauce layers; they keep the dish moist and flavorful.
- Cheese not melting evenly: Use freshly shredded mozzarella rather than pre-shredded for better melt and texture.
Prep Ahead & Store
This Weeknight Cheesy Spinach Lasagna is ideal for prepping ahead. You can assemble the entire dish up to a day in advance, cover it tightly with foil or plastic wrap, and refrigerate. When ready to eat, just bake it according to the instructions, adding a few extra minutes to the baking time if it’s cold from the fridge.
Leftovers store beautifully in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through. You can also freeze the assembled lasagna before baking for up to 2 months. Thaw overnight in the fridge and bake as directed.
Your Questions, Answered
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and squeeze out as much water as possible before sautéing. This prevents the filling from becoming watery and helps maintain the lasagna’s perfect texture.
Is it necessary to include the egg in the ricotta mixture?
The egg acts as a binder to hold the ricotta and spinach together, making the filling smoother and less crumbly. If you prefer to skip it, you can add a tablespoon of cornstarch or simply be gentle while layering to keep the filling intact.
Can I make this lasagna vegetarian?
This recipe is naturally vegetarian since it features spinach and cheese without any meat. For added protein, you might consider adding cooked lentils or crumbled tofu seasoned to taste.
What’s the best way to reheat leftover lasagna?
Reheat leftovers covered with foil in a 350°F oven for 15-20 minutes. This keeps the lasagna moist and ensures the cheese melts evenly. You can also microwave individual portions, but the oven is preferred for the best texture.
Reader Favorites
- Creamy Spinach Alfredo Lasagna – A luscious, white sauce lasagna perfect for cheese lovers.
- Baked Four Cheese Lasagna Roll Ups – Fun and cheesy individual portions packed with flavor.
Time to Try It
This Weeknight Cheesy Spinach Lasagna is the perfect weeknight solution when you want a homemade meal without the hassle. With simple ingredients and straightforward steps, you can have a comforting, cheesy dinner on the table in under an hour. Whether it’s a family dinner, a casual gathering, or meal prep for the week, this lasagna recipe is sure to please everyone at the table. Get your ingredients ready, heat up that oven, and enjoy the melty, savory goodness of this easy spinach-packed classic tonight!
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Weeknight Cheesy Spinach Lasagna
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Boil lasagna noodles in salted water until al dente if not using no-boil noodles. Drain and lay flat to prevent sticking.
- Heat olive oil in a skillet over medium heat. Add chopped spinach, salt, garlic powder, and Italian seasoning. Cook, stirring frequently, until spinach wilts and moisture evaporates, about 3-4 minutes. Remove from heat and cool slightly.
- In a mixing bowl, combine ricotta cheese, egg, half the Parmesan cheese, and sautéed spinach. Season with salt and pepper. Mix until smooth and well combined.
- Lightly grease baking dish with olive oil. Spread a thin layer of marinara sauce on the bottom. Lay 3 lasagna noodles side by side. Spread one-third of the ricotta-spinach mixture over noodles, then sprinkle one-third mozzarella cheese. Add another layer of marinara sauce and repeat layering two more times. Finish with remaining Parmesan cheese on top.
- Cover dish with aluminum foil and bake for 25 minutes. Remove foil and bake for additional 10-15 minutes until cheese is bubbly and golden. Let rest 10 minutes before slicing. Serve warm.
Notes
- Use no-boil noodles to save prep time and simplify the process.
- Be sure to sauté spinach well to remove excess moisture and prevent a watery filling.
- Leftovers keep well refrigerated for up to 4 days and can be frozen before baking for up to 2 months.
- For a meatier version, add cooked ground beef or turkey to the ricotta mixture.
- Try swapping spinach with kale or Swiss chard for seasonal variation.
