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Homemade Weeknight Cheesy Spinach Lasagna recipe photo

Weeknight Cheesy Spinach Lasagna

This Weeknight Cheesy Spinach Lasagna is SO EASY! Gooey cheese, fresh spinach, and rich marinara come together fast for a perfect weeknight dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 9 noodles lasagna noodles no-boil or boiled al dente
  • 2 cups ricotta cheese adds creaminess and mild tang
  • 2 cups shredded mozzarella cheese melts beautifully
  • 1 cup grated Parmesan cheese sharp, nutty finish
  • 1 egg binds ricotta mixture
  • 2 cups fresh spinach chopped, fresh or thawed frozen
  • 3 cups marinara sauce store-bought or homemade
  • 1 teaspoon garlic powder adds gentle garlic undertone
  • 1 teaspoon Italian seasoning oregano, basil, thyme blend
  • to taste salt and pepper for balancing flavors
  • 1 tablespoon olive oil for sautéing spinach or greasing dish

Equipment

  • Large pot
  • Skillet
  • Mixing bowl
  • Baking dish (9x13 inch)
  • Aluminum foil
  • Cheese grater
  • Spatula or spoon

Method
 

Preparation
  1. 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.
Sauté Spinach
  1. 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.
Mix Cheese Filling
  1. 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.
Assemble Lasagna
  1. 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.
Bake and Serve
  1. 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.