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Spinach Lasagna on a white plate

Easy Spinach Lasagna

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This Easy Spinach Lasagna has been my go-to lasagna for years. Who knew my picky, veggie hating daughter would adore this jazzed-up version?!

Slice of spinach lasagna on a square white plate

Easy Spinach Lasagna

I caught an episode of Cook’s Country TV one Saturday when they featured this Spinach Lasagna. Knowing any sort of spinach pasta would be a huge hit with my daughter, I printed off this easy spinach lasagna recipe while it was still available on-line.

To make the resident carnivore happy, I  tweaked the recipe by sauteing some mild Italian sausages and added slices to half the tomato sauce. It uses no-boil pasta, so that decreases the dishes by at least one pot. But the food processor is needed to finely chop the spinach and mix some of it with the ricotta. Still, even with the usual array of dirty dishes, it was worth it for a dinner that all 3 of us enjoyed.

Spinach Lasagna in a white casserole dish

Tips for Making this Easy Spinach Lasagna

  • This lasagna can easily be made vegetarian by leaving out the sausage. It’s hearty enough to stand on its own.
  • Look for No-Boil lasagna noodles and that saves you the step and the pan needed to make traditional pasta.
  • Though you have to break out your food processor, it’s used twice. Once for chopping the spinach and again for mixing part of the spinach with the ricotta, etc.
  • Grease one side of your foil so that the cheese will not stick as the lasagna cooks. I love non-stick foil as it saves a step, but spraying Pam on regular foil works well, too.

If you’re looking for a couple of shortcuts, try this Easy Sausage and Mushroom Lasagna.  These Lasagna Rolls with prosciutto is pretty terrific, too. For a classic lasagna with bolognese sauce, try this World’s Best Lasagna!

Spinach Lasagna

Spinach Lasagna

A hearty, scrumptious pasta dish laden with spinach adapted from Cook's Country

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Yield 8 servings


  • 3 10-ounce packages frozen chopped spinach
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 5 garlic cloves, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 2 28-ounce cans crushed tomatoes, I used Tuttorosso, made by Red Gold
  • Kosher salt
  • Freshly ground black pepper
  • 6 tablespoons chopped fresh basil, divided
  • 3 cups (24 ounces) ricotta
  • 1 1/2 cups grated Parmesan
  • 2 large eggs
  • 12+ no-boil lasagna noodles
  • 3 cups (12 ounces) shredded mozzarella
  • 3-4 mild Italian sausage links, sliced and browned, optional


  1. Preheat oven to 375º. Microwave spinach in covered large bowl until completely thawed, about 15 minutes, stirring halfway through. Squeeze spinach dry, reserving 1/3 cup liquid. Pulse spinach in food processor until ground, 8 to 10 pulses, scraping down bowl every few pulses. Wipe out large bowl with paper towels. Transfer spinach to now-empty bowl; set aside.
  2. Heat oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add tomatoes, ½ cup processed spinach, 1 teaspoon salt, and ½ teaspoon pepper and cook until slightly thickened, about 10 minutes. Off heat, stir in 3 tablespoons basil; set aside.
  3. Process ricotta and reserved spinach liquid in food processor until smooth, about 30 seconds. Add Parmesan, remaining 3 tablespoons basil, eggs, 1½ teaspoons salt, and ½ teaspoon pepper and process until combined. Stir ricotta mixture into remaining processed spinach.
  4. Cover bottom of 13 by 9-inch baking dish with 1¼ cups sauce. Top with 3 noodles and spread one-third of ricotta mixture evenly over noodles. Sprinkle with 2/3 cup mozzarella and cover with 1¼ cups sauce and sprinkle with sausage pieces, if using. Repeat twice, beginning with noodles and ending with sauce. Top with remaining 3 noodles, remaining sauce, and remaining 1 cup mozzarella.
  5. Cover pan tightly with aluminum foil sprayed with vegetable oil spray and bake until bubbling around edges, about 40 minutes. Discard foil and continue to bake until cheese is melted, about 10 minutes. Cool on wire rack for 30 minutes. Serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 396 Total Fat: 23g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 92mg Sodium: 1218mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 7g Sugar: 11g Sugar Alcohols: 0g Protein: 24g
Spinach Lasagna | A hearty, scrumptious pasta dish laden with spinach, cheese and tomato sausage sauce.
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61 comments on “Easy Spinach Lasagna”

  1. Lizzy, this is just gorgeous!! You are so very talented. I love spinach lasagna and much prefer it over the meat version!

  2. Maybe it’s just the time of year, but lasagne sounds soooo good right now. I’d take half of the pan of your spinachy goodness Liz.

    Happy New Year and good luck to the Pack this weekend!

  3. I was vegetarian for 3 years and although I now eat meat, I STILL prefer a vegetarian lasagna. SO good. This one looks perfect 🙂

  4. I’m with the carnivore, I like a little sausage in my lasagna, lol. I love lasagna, a little too much if you know what I mean. Usually my will power doesn’t last long and I should be ready for one soon. Hope you are having a wonderful week Miss Lucky Lizzy!

  5. Lizzy, I’ve never worked with frozen spinach. Would fresh spinach be just as good in this, do you think? We also use another green called Silverbeet instead of spinach quite often – it has a slightly stronger taste than spinach. Hope you are having a good week.

  6. Lasagna can be hard to photograph but you nailed it, looks delicious Lizzy!!

  7. Lizzy, are you ok? Just noticed you haven’t posted for a while! Hope it’s because you have been having a nice holiday and not something not as nice. Take care. Hope you see you soon.

  8. I’m a huge spinach fan – maybe watched too much Popeye growing up. This would be a hit for the winter-that-will-not-go-away. And we would all do this meatless (although meat is good, too).

  9. My son loves lasagna, but guess what? I’ve never eaten it in my life!! To me, Lasagna is Garfield’s food! I can’t bear to fight with him. Hahaha!

  10. With ricotta, parmesan and spinach – this has to be deliciously good! Love spinach and love lasagna so this is a perfect combo for me!

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