# Spinach Lasagna with Ricotta > Simmer a quick sauce of onion, garlic, crushed tomatoes and passata for 20 minutes. Squeeze 500 g thawed frozen spinach dry and mix it with 500 g ricotta, an egg and parmesan. Layer sauce, 12 boiled noodles, the spinach filling and 340 g mozzarella in a 23 x 33 cm dish. Bake at 190°C (375°F) covered for 25 minutes, then uncovered 20-25 minutes. Rest 15 minutes. Source: https://savourrecipes.com/recipe/spinach-ricotta-lasagna Author: Luca Ferraro | Published: Oct 26, 2026 Categories: Lasagna Recipes, Italian Recipes Collections: Casserole Recipes, Pasta Recipes, Freezer Meals Tags: Vegetarian, Comfort Food, Make Ahead, Casserole, Pasta, Freezer Friendly This spinach lasagna packs half a kilo of spinach into a creamy ricotta filling, layered with a quick garlic tomato sauce and mozzarella. The key is squeezing the thawed spinach completely dry, so the filling stays thick and the slices hold their shape instead of turning watery. ## Key facts - Prep time: 20 mins - Cook time: 1 hr 15 mins - Rest: 15 mins - Total time: 1 hr 50 mins - Yield: 10 servings - Difficulty: Medium - Cuisine: Italian-American - Method: Baking - Calories: 425 per serving ## Ingredients ### Tomato sauce - 2 tbsp olive oil - 1 onion, finely chopped - 4 cloves garlic, minced - 1 can crushed tomatoes, 796 ml / 28 oz - 400 ml passata, strained tomatoes; also sold as plain canned tomato sauce - 1 tsp dried oregano - 1 tsp salt - 1/4 tsp red pepper flakes (optional) - fresh basil, a handful of leaves, torn ### Spinach filling - 500 g frozen chopped spinach, thawed - 500 g ricotta, about 2 cups - 1 large egg - 50 g parmesan or vegetarian hard cheese, finely grated, about 1/2 cup - 1 clove garlic, grated - 1/2 tsp salt - 1/4 tsp black pepper - ground nutmeg, a pinch ### Layers - 12 lasagna noodles, regular, about 300 g - 340 g low-moisture mozzarella, shredded, about 3 cups - 25 g parmesan or vegetarian hard cheese, finely grated, for the top ## Equipment - 23 x 33 cm (9 x 13 in) baking dish - Large saucepan - Large pot - Mixing bowl - Clean kitchen towel - Aluminum foil ## Instructions 1. **Make the tomato sauce.** Heat the olive oil in a large saucepan over medium heat and cook the onion for 5-7 minutes until soft. Add the garlic and cook for 1 minute. Stir in the crushed tomatoes, passata, oregano, salt and pepper flakes, if using. Simmer, partly covered, for 20 minutes until slightly thickened, then stir in the basil. 2. **Boil the noodles.** Meanwhile, cook the noodles in a large pot of salted boiling water for 2 minutes less than the package says. Drain, rinse with cool water and lay them flat on an oiled tray. Heat the oven to 190°C (375°F). 3. **Squeeze the spinach.** Pile the thawed spinach in the centre of a clean kitchen towel, gather up the corners and twist hard over the sink until no more liquid drips out. You should have a compact ball of about 250 g. 4. **Mix the filling.** In a mixing bowl, combine the spinach, ricotta, egg, 50 g parmesan, grated garlic, salt, pepper and nutmeg. Break up the spinach with a fork so it spreads evenly through the ricotta. 5. **Layer.** Spread 250 ml (1 cup) of sauce over the bottom of the dish. Lay 4 noodles on top, spread over half the spinach filling, scatter over a third of the mozzarella and spoon over a third of the remaining sauce. Repeat once. Finish with the last 4 noodles, the rest of the sauce, the remaining mozzarella and the 25 g parmesan. 6. **Bake.** Cover with foil, tented so it doesn't touch the cheese, and bake for 25 minutes. Uncover and bake for 20-25 minutes more, until the cheese is golden and the sauce bubbles at the edges. The centre should reach 74°C (165°F). 7. **Rest and serve.** Rest the lasagna for 15 minutes before cutting it into 10 pieces. ## Tips - Squeezing the spinach is the step that matters most. Any water left in it ends up pooled in the bottom of the dish. - Traditional parmesan is made with animal rennet. For a fully vegetarian lasagna, choose a vegetarian hard cheese and check that your mozzarella uses microbial or vegetable rennet. - Thaw the spinach overnight in the fridge, or in a sieve under cool running water for a few minutes. ## Variations - Fresh spinach: wilt 1 kg fresh spinach in a large pan in batches, cool, then squeeze and chop it. - Add 225 g sliced mushrooms, cooked until browned and dry, to each spinach layer. - Use a jar (about 700 ml) of marinara in place of the homemade sauce to save 25 minutes. ## Storage - Fridge: Cover and refrigerate within 2 hours for up to 4 days. - Freezer: Freeze baked or unbaked, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw overnight in the fridge. - Reheat: Reheat covered at 180°C (350°F) for 20-30 minutes for slices, or about 45 minutes for the whole dish, until hot to 74°C (165°F) in the centre. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 425 | 24 g | 37 g | 20 g | ## Frequently asked questions ### Can I use fresh spinach in spinach lasagna? Yes. You need about 1 kg of fresh spinach to equal 500 g frozen. Wilt it in batches in a large pan, let it cool, then squeeze it very dry and chop it before mixing it into the ricotta. ### How do you keep spinach lasagna from getting watery? Squeeze the thawed spinach in a towel until no more liquid comes out, simmer the tomato sauce until slightly thick, and use low-moisture mozzarella. Resting the lasagna for 15 minutes before cutting also lets the layers set. ### Is spinach lasagna vegetarian? It contains no meat, but traditional parmesan is made with animal rennet. Use a vegetarian hard cheese and a mozzarella made with microbial or vegetable rennet to keep it fully vegetarian. ### Can I freeze spinach and ricotta lasagna? Yes. Freeze it baked or unbaked for up to 3 months, wrapped tightly. Thaw it overnight in the fridge and bake or reheat covered until the centre reaches 74°C (165°F). ### Can I make spinach lasagna without egg? Yes. The egg firms up the ricotta so slices cut cleanly. Without it the filling is softer and creamier, so give the lasagna a full 15-20 minutes to rest before cutting. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.