Easy Spinach Lasagna
Comforting, creamy, and surprisingly simple, this Easy Spinach Lasagna is the kind of recipe you’ll return to again and again when you want something satisfying without fuss. Layers of tender no-boil lasagna noodles, a silky white sauce, and a light ricotta-spinach filling come together to create a weeknight-friendly casserole that doubles beautifully for company. The ingredients are straightforward and pantry-friendly, and the steps are written clearly so you can assemble with confidence.
Why you’ll love this version
This Easy Spinach Lasagna keeps the flavors clean and focused: a velvety white sauce made from milk and flour, a seasoned ricotta filling with spinach and nutmeg, and a crisp, cheesy topping. It skips heavy meats and complicated steps, so it’s quicker than meat lasagnas and just as satisfying. Use frozen chopped spinach (thawed and squeezed dry) to save time and prep—no chopping required.
Ingredients
- ▢1 tablespoon olive oil
- ▢¼ cup finely chopped onion
- ▢3 tablespoons all purpose flour
- ▢4 cups 1% milk
- ▢salt and pepper, to taste
- ▢15 ounces fat free ricotta cheese
- ▢10 ounces frozen chopped spinach, thawed and squeezed dry
- ▢1 large egg white
- ▢¼ teaspoon ground nutmeg
- ▢9 no-boil lasagna noodles
- ▢grated Parmesan cheese, for topping (optional)
Make-ahead and storage tips
You can assemble the lasagna the day before, cover it tightly, and refrigerate. Bring it to room temperature while the oven preheats, then bake as directed; add an extra 10–15 minutes to the baking time if baking straight from chilled. Leftovers keep in an airtight container for 3–4 days in the refrigerator and reheat well in the oven or microwave. For longer storage, freeze the fully cooled, baked lasagna in a freezer-safe dish for up to 3 months; thaw overnight before reheating.
Equipment
- 9×13-inch baking dish (or similar)
- Large skillet
- Whisk
- Mixing bowl
- Spatula
Flavor notes and swaps
Want more richness? Sprinkle a light layer of grated Parmesan over the top before baking. Prefer a different green? Substitute an equal amount of cooked, drained kale or chard. If you like a cheesier finish, add a handful of shredded mozzarella between layers, but the ricotta base is delicious on its own.
Rewritten step-by-step directions
Follow these steps in order to make the Easy Spinach Lasagna. The instructions have been rewritten for clarity while keeping the original ingredient amounts and overall sequence intact.
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or spray it with cooking spray; set it aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ¼ cup finely chopped onion and cook, stirring occasionally, until the onion is soft and translucent, about 4–5 minutes. Do not brown the onion.
- Sprinkle 3 tablespoons all purpose flour over the softened onion. Stir continuously for about 1 minute so the flour cooks and combines with the oil and onion, forming a roux. This helps thicken the sauce and removes any raw flour taste.
- Gradually pour in 4 cups 1% milk while whisking constantly to prevent lumps. Continue to whisk as the mixture warms and begins to thicken. Bring the sauce to a gentle simmer over medium-low heat, stirring frequently, until it has thickened to a creamy consistency—this should take about 5–7 minutes. Season the sauce with salt and pepper to taste.
- In a mixing bowl, combine 15 ounces fat free ricotta cheese, 10 ounces frozen chopped spinach (thawed and squeezed dry), 1 large egg white, and ¼ teaspoon ground nutmeg. Stir until the ingredients are evenly mixed and the texture is uniform. Taste and add a pinch of salt and pepper if desired.
- To assemble the lasagna, spread a thin layer of the white sauce across the bottom of the prepared baking dish—just enough to prevent sticking and to begin the layers.
- Lay 3 no-boil lasagna noodles in a single layer over the sauce. Spread about one-third of the ricotta-spinach mixture evenly over the noodles, then spoon over about one-third of the white sauce. Smooth the layer with a spatula so it’s even.
- Repeat the layering process: place another single layer of 3 no-boil lasagna noodles, top with another third of the ricotta-spinach mixture, then add another third of the white sauce.
- Add the final layer of 3 no-boil lasagna noodles. Spread the remaining ricotta-spinach mixture over the noodles and pour the remaining white sauce evenly on top. Use a spatula to smooth the top layer so the lasagna is evenly covered.
- If you’d like, sprinkle grated Parmesan cheese over the top for a light, salty finish. This step is optional but adds a nice crust and flavor.
- Cover the baking dish tightly with aluminum foil (tent the foil slightly so it doesn’t touch the top) and place it in the preheated oven. Bake covered for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 10–15 minutes, or until the top is lightly golden and the lasagna is bubbling around the edges.
- Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing. Resting helps the layers set and makes serving easier. Slice into squares and serve warm.
Serving suggestions
This Easy Spinach Lasagna pairs beautifully with a crisp green salad and a simple lemon vinaigrette, or roasted vegetables for a heartier spread. A warm crusty bread is also nice for mopping up any leftover sauce.
Frequently asked questions
Do I have to thaw and squeeze the spinach?
Yes. Thawing and squeezing the frozen chopped spinach removes excess water, which prevents a watery lasagna and helps the ricotta mixture hold together.
Can I use whole milk instead of 1%?
Yes, you can substitute whole milk for a richer sauce. The original amounts are written using 1% milk, which produces a lighter but creamy sauce.
Are no-boil noodles necessary?
This recipe is written for 9 no-boil lasagna noodles. If you prefer regular lasagna noodles, cook them according to package directions first and adjust assembly as needed.
Notes for best results
- When making the white sauce, whisk constantly as you add milk to prevent lumps and ensure a smooth texture.
- Do not skip squeezing the thawed spinach; excess moisture will make the lasagna soupy.
- Allowing the lasagna to rest after baking improves slice quality and presentation.
Final thoughts
This Easy Spinach Lasagna is a dependable, crowd-pleasing casserole that balances comfort and lightness. It’s perfect for a cozy family dinner or for taking to a potluck. The straightforward technique and common ingredients make it accessible to cooks of all skill levels, and the clear, step-by-step directions will help you get a perfect lasagna every time.
Easy Spinach Lasagna
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in a nonstick saucepan over medium-high heat. Add the finely chopped onion and cook, stirring, until softened, about 3 minutes.
- Stir in the flour and cook 1 minute to remove the raw taste.
- Whisk in the milk and bring the mixture to a boil, then reduce heat and simmer until the white sauce thickens, about 5 minutes. Remove from heat and season with salt and pepper to taste.
- In a bowl, combine the ricotta, squeezed dry chopped spinach, egg white, and ground nutmeg until evenly mixed.
- Spoon 1 cup of the white sauce into the bottom of an 11×7-inch baking dish.
- Arrange 3 no-boil lasagna noodles over the sauce. Spread half of the ricotta–spinach mixture evenly over the noodles, then top with 1 cup of sauce.
- Layer 3 more noodles, spread the remaining ricotta mixture over them, and top with another 1 cup of sauce.
- Top with the remaining 3 noodles and the rest of the white sauce. Sprinkle grated Parmesan over the top if using.
- Bake uncovered until hot and bubbly and heated through, about 20 to 25 minutes. Let rest a few minutes before serving.
Notes
- Add shredded mozzarella and additional Parmesan between layers and on top for a cheesier lasagna.
- Thaw and squeeze the frozen spinach well to avoid excess moisture.
- No-boil noodles are used so there is no need to pre-cook them.
