Home › Recipe List › Main Dish › Spinach Lasagna Recipe
Posted by Aimee19 comments Published: Oct 06, 2019Last Updated: May 31, 2023
Jump to Recipe
Hearty, flavorful Spinach Lasagna recipe with a meaty marinara sauce. Easy and delicious, your family is going to love this pasta dinner!
Love pasta? Our baked ziti recipe is exceptional. Packed with flavor, it’s a crowd favorite. Or try this easy Million Dollar Spaghetti Casserole. One bite and you’ll understand the craze.
Why this Recipe Works
There are two types of dinners I could eat every night for the rest of my life. Pasta and Mexican.
Today’s Spinach Lasagna recipe appeals to the meat eaters in my house, as well as this veggie loving mom!
This is a great meal to bring to a family with a new baby in the house, or to make for the holidays! It makes a large 13×9 pan or lasagna pan.
You can also customize this recipe to YOUR family’s taste…add more vegetables, less meat…or more meat and less vegetables!
Don’t forget a dessert lasagna too! Our strawberry lasagna or apple delight would be a perfect finish to the dinner.
First though, let’s talk about what you’ll need to make today’s Spinach Lasagna.
Lasagna Layers
To make this cheesy spinach and meat lasagna recipe, here are the different layers I include. Feel free to change up to your family’s taste.
Noodles. I opt for no-boil lasagna noodles in my lasagna recipe. I love how easy it is to layer without the extra effort of boiling up noodles. However, should you choose to boil and cook lasagna noodles first, you’ll need to decrease the amount of sauce in this recipe to 4-5 cups.
Sauce. If you’re looking to make homemade spaghetti sauce you’ll need about 7 cups of marinara sauce. To make things easy, I use my favorite jarred marinara sauce and it always turns out fantastic!
Meat. You will need about 2 pounds of ground meat for this hearty lasagna recipe. I choose to use a combination of ground beef and ground italian sausage. The flavor of sausage with beef can’t be beat!
Spinach. Cooking up fresh spinach is a cinch in this recipe. You’ll be amazed how a bag cooks down to hardly anything. But trust me, it’s plenty for today. This is a great time to add in other vegetables your family may enjoy…mushrooms, zucchini, peppers, etc.
Cheese. You’ll need ricotta, parmesan, cottage cheese, and mozzarella for this Spinach Lasagna.
FAVORITE VEGETARIAN DINNERS: Zucchini Lasagna Roll ups | Chili
My husband isn’t a huge fan of ricotta, but combining it with equal parts of cottage cheese makes it creamy and delicious!
Walk through any grocery store freezer section and you’ll see plenty of options for frozen lasagna.
Why?
Because everyone loves to pull a dish out of the freezer and enjoy a hearty flavorful meal.
Today’s lasagna recipe is no exception. You CAN freeze this recipe before or after cooking.
First, assemble lasagna as written in the recipe card below.
Freezing UNCOOKED lasagna
Be sure to assemble in a freezer safe dish. I love the disposable lasagna pans for this reason.
Cover with plastic wrap then foil in double layers. Freeze for up to 3 months.
To enjoy, thaw frozen UNCOOKED lasagna in refrigerator overnight. Cook thawed lasagna according to recipe below.
Freezing COOKED lasagna.
Make sure it has cooled completely before freezing.
Cover with plastic wrap, then wrap in double layers of foil. Freeze cooked lasagna for up to 3 months.
To reheat, cook individual slices in microwave for 2-3 minutes, until bubbly and hot.
What to serve with Meat Lasagna
If you’ve ever been to Olive Garden and enjoyed a big slice of hearty lasagna, then you know it’s awesome to pair it with soup, salad, and Olive garden breadsticks.
Serve this up with a bowl of Zuppa Toscana Soup or Buttercup Squash Soup for a complete meal.
Add a big Olive Garden Salad and some fresh dinner rolls and you’ve got one heck of a meal.
ThesePuff Pastry Bread Sticksare so delicious that no one will believe how easy they are to make.
Don’t forget dessert! Our Tiramisu cupcakes or homemade cannoli are great Italian treats. But our oatmeal chocolate chip cookies hit the spot too!
Saute fresh spinach in olive oil with pressed garlic, set aside.
Brown beef and sausage until fully cooked. Drain off extra liquid. Set aside.
In a small bowl, mix ricotta cheese, cottage cheese, 1 cup mozzarella cheese, parmesan cheese, eggs, salt, pepper, and parsley. Set aside.
In a deep 13×9 baking dish, pour 2 cups of sauce in bottom of pan. Lay no boil noodles in single layer. Cover with 2 cups of sauce, 1/2 of meat mixture, and half of cheese mixture. The top with 1/2 of spinach mixture.
Repeat layer of noodles, 2 cups sauce, meat, cheese and spinach. Top with layer of noodles and remaining sauce. Sprinkle with 1 cup mozzarella cheese.
Cover with foil. Bake in a 350 degree oven for about 45 minutes. Remove foil and bake an additional 10-15 minutes. Let stand 10 minutes before serving. Enjoy.
Notes
Noodles. I opt for no-boil lasagna noodles in my lasagna recipe. I love how easy it is to layer without the extra effort of boiling up noodles. However, should you choose to boil and cook lasagna noodles first, you'll need to decrease the amount of sauce in this recipe to 4-5 cups.
Sauce. If you're looking to make homemade spaghetti sauce you'll need about 7 cups of marinara sauce. To make things easy, I use my favorite jarred marinara sauce and it always turns out fantastic!
Meat. You will need about 2 pounds of ground meat for this hearty lasagna recipe. I choose to use a combination of ground beef and ground italian sausage. The flavor of sausage with beef can't be beat!
Spinach. Cooking up fresh spinach is a cinch in this recipe. You'll be amazed how a bag cooks down to hardly anything. But trust me, it's plenty for today. This is a great time to add in other vegetables your family may enjoy…mushrooms, zucchini, peppers, etc.
Cheese. You'll need ricotta, parmesan, cottage cheese, and mozzarella for this Spinach Lasagna.
STORAGE: See blog post for details on freezing cooked and uncooked lasagna.
The vegetables are releasing excess moisture. If you are using ricotta be careful of the moisture it can add. Let's try to improve our dish. One rule of thumb is to make sure you drain the noodles well and even blot them with a paper towel.
FAQ. Is lasagna better with ricotta cheese or cottage cheese? This is a matter of personal preference but honestly, homemade lasagna tastes just as good with either ricotta cheese or cottage cheese. Cottage cheese will give you a slightly lighter lasagna while ricotta will give you a bit thicker, more rich texture.
How do you keep Veggie Lasagna from getting soggy? For this recipe, we help reduce excess moisture by using no-boil noodles, cooking the mushrooms, onion and bell peppers before adding them to the lasagna, and squeezing the liquid out of the cooked spinach with a kitchen towel.
Dried herbs + spices: Crushed red pepper flakes, dried oregano, bay leaf, sea salt and lots of freshly-cracked black pepper. Fresh basil: When it comes to fresh basil, I vote the more the merrier with this lasagna recipe. We will chop and stir a good amount of basil into the cheese mixture.
Ricotta cheese, with its creamy texture and mild flavor, is a quintessential ingredient in many lasagna recipes. However, it can also introduce excess moisture if not handled properly. To avoid a runny mess, it's crucial to pat dry the ricotta before incorporating it into your lasagna.
It will start to wilt down quite quickly, once it has wilted (about 1-2 mins) drain it through a colander and allow all the excess water to run out, pressing it with the back of a spoon or underside of a ladle will help force excess water out of the spinach through the colander.
For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny. One or more eggs are recommended whether you add the other ingredients mentioned here or not.
That's why it's important to give yourself as many advantages as you possibly can, especially when it comes to removing excess moisture before and during the cooking process. Epstein explains that if ricotta isn't drained as part of the prep, "the moisture in the ricotta causes the lasagna to fall apart."
The number one reason lasagna turns out soupy is, quite simply, too much sauce. There is such a thing as too much of a good thing, and this is it. To avoid baked lasagna swimming in sauce, use enough sauce to cover each layer but don't go overboard. Wet ingredients are another reason lasagna turns watery.
The biggest offender, though, is watery, thin pasta sauce. A helpful technique can prevent this pitfall from sabotaging your lasagna: Reduce your sauce to thicken it before pouring it into the casserole. A thin sauce runs right off of cooked lasagna noodles, causing all the layers to slide off of each other, as well.
Whether you're making a vegetable lasagna with tomato sauce or a traditional lasagna with meat sauce, sauce should be the first ingredient that goes in your baking dish. It prevents the pasta from sticking to the pan so that the lasagna is easy to slice and serve. You only need a thin layer.
Ricotta Béchamel Is the Secret to the Best Lasagna
The creamy béchamel melts in your mouth and together with the fresh herbs, it really balances out the hearty flavor of the meat sauce." Of course we're used to seeing ricotta cheese in lasagna, but it usually gets awkwardly spread across each layer in uneven piles.
A good tomato paste helps to thicken but also adds a sweet and savory umami flavor. Lean Ground Beef: Lean beef adds a robust and hearty meatiness that's essential in a classic lasagna recipe.
In addition to moscafj's advice on pre-cooking your vegetable ingredients, I would also recommend that you consider using uncooked noodles of some kind, either no-boil dried noodles, or fresh-rolled handmade pasta. Boiled noodles are wet, and can actually give off some of their moisture while baking.
Just put your spinach in the colander, place a bowl over top (sandwiching the spinach in place), and add some weight to press the moisture out. Alternatively, you can let the spinach cool, then squeeze it with your bare hands.
Sometimes the moisture is from water or condensation getting into the leaves; sometimes it's from the leaves themselves, which can release liquid when bruised or crushed.
Use dry lasagne, and don't pre-cook it. I think too much white sauce can be problematic. Stick an egg yolk in the bechamel, it'll firm up without being too set. Make it, cook it, cool it, refrigerate it, reheat and eat the next day.
Hobby: LARPing, Kitesurfing, Sewing, Digital arts, Sand art, Gardening, Dance
Introduction: My name is Amb. Frankie Simonis, I am a hilarious, enchanting, energetic, cooperative, innocent, cute, joyous person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.