Okay, so I admit it. Frozen spinach is super convenient to use in recipes, but I can sometimes taste the difference between frozen and fresh (and I don’t mean in a good way). So I was pleasantly surprised when I recently tried mixing it directly into the cheesy goodness of this Spinach Lasagna dish and seriously could not taste any frozen flavors AT ALL. Not one bit.
I don’t know if it was the cheese or maybe even the brand of spinach I bought, but either way – this recipe is here to stay because my family devoured it for both dinner and lunch the next day. Leftovers are the best when you’re cooking everything from scratch!
My Go-To Frozen Spinach: Cascadian Farm Organic
Cascadian Farm is one of my go-to brands for frozen foods! I love their selection of 1-ingredient organic fruits for smoothies, muffins, pancakes, and even as a topping on my granola cereal, as well as their veggies for dishes like this one. Frozen produce is super nutritious since it’s picked at the peak of freshness, and it will also go easy on your wallet. For more ideas on how to incorporate frozen fruits and veggies into your routine, check out my recent list of 8 ideas for inspiration.
The Easiest Spinach Lasagna
This Spinach Lasagna recipe is here to stay because my family devoured it for both dinner and lunch. I could not taste any frozen flavors from the spinach.
Ingredients
- 15 ounces ricotta cheese
- 8 ounces mozzarella cheese, grated
- 1 cup parmesan cheese, grated and divided
- 10 ounces frozen spinach, thawed and squeezed dry (I used Cascadian Farm Organic brand and love that it’s already chopped for me!)
- 1 egg
- ¼ teaspoon salt
- 3 cups pasta sauce, 25 ounce jar
- 8 ounces whole-wheat lasagna, no-boil
Instructions
- Preheat the oven to 375 degrees F.
- In a large bowl, mix the ricotta, mozzarella, ¾ cup of the Parmesan, spinach, egg, and salt.
- In a 13 x 9 inch baking dish, spread ¾ cup sauce on the bottom. Layer a few of the noodles on top. Spread a third of the cheese mixture on top of that and then another 3/4 cup sauce. Repeat layers until all ingredients are gone, ending with the sauce.
- Top with remaining ¼ cup Parmesan, cover with foil, and bake for 30 minutes. Remove foil and bake for another 20 to 25 minutes or until the noodles have completely softened. Let rest for 5 minutes, serve warm, and enjoy!
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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It’s the ricotta that makes it taste so good. I’ve always used frozen spinach mixed in it along with one egg. Makes a good mix for Baked Ziti also. I’ve done it this way for decades.
Glad you like it! – Nicole
Made this today and it came out great!
That’s great! Thanks for sharing. – Nicole
Super easy and delicious! I used regular lasagna, rather than the whole wheat no boil kind. It still came out perfectly. Nice, meatless weeknight dinner option to keep in my regular rotation!
Glad you enjoy it! In order to keep it real food approved, we use whole-wheat pasta. – Nicole
Seriously the best lasagna I’ve ever made! Changed the green pepper for an orange one (because I don’t like the green ones), but otherwise followed recipe exactly. Quick & easy to prepare. I told my kids the green stuff was just “seasoning” and they didn’t know it was spinach until it was all devoured & I told them. Will definitely make again.
Oops – pepper was a different recipe. Made this one exactly following the recipe.