This tasty Spinach Lasagna is an easy recipe and jam-packed with spinach & three kinds of cheese!
Layers and layers of pasta, sauce, cheese & spinach, this dish can be made ahead of time, freezes and reheats well and everyone loves it.
Tips for an Easy Meal
Who doesn’t love to cook entrées that are easy, delicious, and filling? Spinach Lasagna is a family favorite, with its fragrant layers of rich flavors — and lots and lots of cheese! Below are our favorite time-saving tips!
- Lining the pan with Reynolds Wrap® Heavy Duty Foil before baking makes cleanup a total breeze. (This works with any lasagna recipe)!
- Skip boiling the noodles, and simply pour hot water over them while you prepare the sauce and the cheese mixture.
- Reynolds Wrap® Heavy Duty Foil is durable and sturdy and using it to line the pan means you can lift the lasagna out (without the foil tearing) for easy cutting and serving!
- This dish can be made up to 3 days ahead of time before baking.
- Bake spinach lasagna covered with Reynolds Wrap® Heavy Duty Foil for the first 45 minutes to keep it from drying out.
- Top with cheese and bake uncovered for the last 15 minutes; this gives a nice cheesy crust on top.
This dish is a great one to bake an extra and give to a neighbor or loved one. I am excited to partner with Reynolds Wrap® this year especially after learning of their partnership with Feeding America®. They are helping provide meals to people who need them. Did you know that 1 in 9 Americans do not have access to a meal? This affects all walks of life, children and adults alike, which means many children and families need help. Reynolds Wrap® has joined Feeding America® in the fight against hunger by helping to provide 2 million meals* to families across the country.
Visit Feeding America® here for ways that YOU can get involved, including donating, fundraising, and volunteering to name a few. Volunteers are always needed across the United States (check out the link above to find a food bank close to you) and each has a variation of needs making every volunteer experience a little different.
*$1 helps provide at least 10 meals on behalf of the Feeding America® network of food banks
SPINACH LAYER Spinach lasagna needs a great spinach layer. We add ricotta, mozzarella, and parmesan for great flavor. Frozen spinach works well in this recipe (but you can replace it with fresh if you’d prefer). Be sure to squeeze it dry so the layers set up.
PASTA Traditional lasagna noodles are our favorite (and they don’t actually require boiling, more on that below). You can also use fresh lasagna sheets found in the refrigerate area (no boiling required for those either)!
Time Saving Tip
To make lasagna without boiling the noodles first—even if they are not the oven ready kind — pour boiling water over them while you prepare the sauce and cheese mixture.
Use plenty of sauce and be sure to cover the casserole with Reynolds Wrap® Heavy Duty Foil so no steam escapes. Tender noodles and no boiling!
How to Make Spinach Lasagna
Spinach lasagna takes a bit of time, but it’s easy to pull together. Your family will love its cheesy goodness!
- Prep Sauce Simmer your favorite marinara sauce with some onions, garlic, and seasonings (per recipe below).
- Prep Filling Stir together spinach, ricotta, some mozzarella, and some parmesan.
- Layer the Lasagna Line the pan with Reynolds Wrap® Heavy Duty Foil and layer the lasagna.
- Bake Cover tightly with foil and bake. Uncover, add cheese, and bake until browned.
- Rest 15-30 minutes to allow the lasagna to set up. Grab the edges of the foil and lift it out of the pan. Cut and serve.
Make it a Freezer Meal
- Freeze a whole lasagna by prepping it in a casserole dish lined with Reynolds Wrap® Heavy Duty Foil, extending the foil on each side about 6 inches. Wrapping in foil will protect the spinach lasagna from freezer burn.
- Fold over the foil and freeze the lasagna. Once frozen, remove the lasagna from the casserole dish (and wrap well in Reynolds Wrap® Heavy Duty Foil). This way your casserole dish can be used for other things until you’re ready to thaw and cook the spinach lasagna.
- To bake from frozen, place the foil-wrapped lasagna back into the same pan and bake covered 75 to 90 minutes at 350°F or until hot in the middle. Open the top of the foil, add cheese and bake for an additional 15 minutes.
More Lasagnas We Love
- Easy Homemade Lasagna – easy comfort food!
- Lasagna Soup – a hug in a bowl!
- Roasted Vegetable Lasagna – meatless Mondays, we are here for you!
- Lasagna Roll Ups – fun with a beautiful presentation!
- Taco Lasagna – mix it up a little with a special flavor!
- Chicken Lasagna – white chicken lasagna is an awesome change!
Did you love this Spinach Lasagna? Be sure to leave a rating and a comment below!
Reynolds Wrap® Heavy Duty Foil
- 9 lasagna noodles
- 1 tablespoon olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 4 cups pasta sauce
- 2 teaspoons Italian seasoning
- 10 ounces frozen spinach thawed
- 15 ounces ricotta cheese
- 4 cups mozzarella cheese shredded, divided
- ½ cup parmesan cheese shredded, divided
- 1 egg
- 1 tablespoon fresh parsley
- ½ teaspoon salt
Preheat oven to 350°F. Line a 9×13 pan with Reynolds Wrap® Heavy Duty Foil.
Place lasagna noodles in a pan and cover with boiling water for 15 minutes. Rinse with cold water and dab dry.
Meanwhile, heat olive oil over medium heat in a large skillet. Add onion and garlic and cook until tender, about 5 minutes. Add pasta sauce and Italian seasoning. Simmer 5 minutes more or until slightly thickened.
While sauce is simmering, squeeze spinach to remove moisture. Combine with ricotta cheese, 2 ½ cups mozzarella cheese, ¼ cup parmesan cheese, egg, and fresh parsley. Mix well.
Place 1 cup of sauce in the bottom of the prepared pan.
Layer with 3 lasagna noodles. Add ½ of the spinach and cheese mixture and ⅓ of the sauce.
Add 3 more lasagna noodles, remaining ½ of the spinach and cheese mixture, and ⅓ of the sauce. Top with the last 3 noodles and the remaining sauce.
Cover with Reynolds Wrap® Heavy Duty Foil to ensure it is well sealed and bake 45 minutes. Remove foil, top with remaining mozzarella and parmesan cheese. Bake an additional 15-20 minutes or until browned.
Cool 20 minutes before cutting.