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!
Sponsor Shoutout: 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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Making this for a friend with a new baby. I’m going to freeze it BEFORE cooking it. How long would you suggest cooking it from frozen?
Hi there. We recommend cooking before freezing. Then cover with foil and reheat at 375 until heated through. – Nicole
Sounds delicious! My family doesn’t love ricotta cheese so I usually replace it with cottage cheese in other lasagnas. Do you think that will ruin this recipe?
Hi Allie, that should work fine. – Nicole
Great recipe So easy & tasty. Fantastic for a meat -free dinner. It freezes really well too.
Delicious! I saw you make this recipe on GMA. I used a smaller dish since I always make too much and then the leftovers go to waste. I also used the no bake lasagna noodles (from Trader Joe’s) and was really impressed with how easy everything came together. And it was inexpensive. I’ll be looking forward to making more of your recipes.
Thanks – Julie
Hi- Can I prep this the night before?
Sure. :)
Double the spinach and my kids devoured it. So glad to have found your site!
We’ve made this twice now. It’s absolutely delicious!!
How long would this need to be in the oven if I used regular lasagna noodles that needed to be boiled? I had a hard time finding whole wheat no boil lasagna locally.
Hi Gloria. I’ve made this with boiled noodles without changing the cooking time.
Great flavor and a “lighter” lasagna. My husband was skeptical at first but enjoyed it! Thank you for the recipe.
I will be freezing this recipe after cooking it. How long must I re-heat the spinach and at what temperature? I’m making this recipe tomorrow afternoon
Hi there. I cover with foil and reheat at 375 until heated through.
Thank you. I’ll be trying it this weekend.
I made this but added cooked sausage. It was wonderful. Thanks for sharing.
Made this tonight- was so easy to make and was delicious!
If your store here in the States sells it, look for Sno-Pac frozen vegetables. Their frozen, chopped spinach is not frozen into a compressed brick that takes forever to thaw (if you’re like me and forget to take it out the night before). I like that it’s “loose” in the bag and thaws much faster. Plus, Sno-Pac is a local/regional company for me. And yes, they’re organic if that’s important to you.
The idea of 1 veg lasagna is good but…honest!! Far too much cheese,therefore fat,then the goodness of the spinach is minimum
Fat is not bad for you….crappy processed food are bad for you.
I was wondering if anyone has tried freezing this lasagna? I’m looking for easy freezer recipes and I thought this might be a good one. If you freeze it, would you cook it first and then freeze it, or freeze it uncooked? If it was uncooked approximately how long might I expect to have to cook it for when I take it out of the freezer? Thanks!
I would freeze it cooked.