Spinach Lasagna: An America’s Test Kitchen Classic

The scent of lasagna always takes me back to my grandmother’s kitchen. Every Sunday, that glorious aroma would fill the house, promising a comforting, hearty meal shared with family. While her recipe was a closely guarded secret involving a meat sauce that simmered for hours, this spinach lasagna offers a delicious vegetarian alternative that’s just as satisfying and far simpler to make, perfect for weeknight dinners or casual gatherings.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 35 minutes
• Servings: 12
• Yield: One 13×9-inch lasagna
• Dietary Type: Vegetarian

Ingredients

• 30 ounces frozen chopped spinach
• 2 tablespoons olive oil
• 1 onion, chopped fine
• 5 garlic cloves, minced
• 1⁄8 teaspoon red pepper flakes
• 2 (28 ounce) cans crushed tomatoes
• Salt and pepper
• 6 tablespoons chopped fresh basil
• 24 ounces whole milk ricotta cheese
• 3 ounces Parmesan cheese, grated (1 1/2 cups)
• 2 large eggs
• 12 no-boil lasagna noodles
• 12 ounces whole-milk mozzarella cheese, shredded (3 cups)

Equipment Needed

• Large bowl
• Microwave-safe bowl
• Food processor
• Large saucepan
• 13 by 9-inch baking dish
• Aluminum foil
• Vegetable oil spray
• Wire rack

Instructions

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees Fahrenheit. Microwave the frozen chopped spinach in a covered large bowl until completely thawed, approximately 15 minutes, stirring halfway through the process. This ensures even thawing.
2. Once thawed, squeeze the spinach dry, but be sure to reserve 1/3 cup of the liquid. This liquid will be used later to create a smoother ricotta filling. Pulse the spinach in a food processor until it is finely ground, about 8 to 10 pulses. Remember to scrape down the bowl every few pulses to ensure even processing. Once ground, transfer the spinach to the now-empty large bowl and set it aside.
3. Heat the olive oil in a large saucepan over medium heat until it shimmers, indicating that it’s hot enough. Add the finely chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and red pepper flakes and cook until fragrant, approximately 30 seconds. Be careful not to burn the garlic, as it can turn bitter quickly.
4. Add the crushed tomatoes, ½ cup of the processed spinach, 1 teaspoon of salt, and ½ teaspoon of pepper to the saucepan. Cook the mixture until slightly thickened, about 10 minutes, stirring occasionally to prevent sticking.
5. Remove the saucepan from the heat and stir in 3 tablespoons of the chopped fresh basil. This will infuse the sauce with a bright, fresh flavor. Set the sauce aside.
6. In the food processor, process the ricotta cheese and the reserved spinach liquid until smooth, about 30 seconds. The spinach liquid helps to loosen the ricotta, creating a creamier consistency.
7. Add the Parmesan cheese, the remaining 3 tablespoons of fresh basil, eggs, 1½ teaspoons of salt, and ½ teaspoon of pepper to the food processor. Process until all ingredients are thoroughly combined.
8. Stir the ricotta mixture into the remaining processed spinach. This creates the flavorful and creamy spinach filling for the lasagna.
9. Now it’s time to assemble the lasagna. Cover the bottom of a 13 by 9-inch baking dish with 1¼ cups of the prepared tomato sauce.
10. Top with 3 no-boil lasagna noodles, ensuring they are evenly spaced and cover the bottom of the dish.
11. Spread one-third of the ricotta mixture evenly over the noodles.
12. Sprinkle with 2/3 cup of the shredded mozzarella cheese and cover with another 1¼ cups of the tomato sauce.
13. Repeat the layering process twice, beginning with the noodles and ending with the sauce. So, noodles, ricotta mixture, mozzarella cheese, sauce, and repeat.
14. Top with the remaining 3 noodles, the remaining sauce, and the remaining 1 cup of mozzarella cheese. The final layer of cheese will create a beautiful, golden-brown crust.
15. Cover the baking dish tightly with aluminum foil that has been sprayed with vegetable oil spray. This prevents the cheese from sticking to the foil. Bake in the preheated oven until the lasagna is bubbling around the edges, about 40 minutes.
16. Discard the foil and continue to bake until the cheese is melted and lightly browned, about 10 minutes.
17. Remove the lasagna from the oven and cool on a wire rack for 30 minutes before serving. This allows the lasagna to set and makes it easier to cut and serve.

Expert Tips & Tricks

• Ensure you squeeze as much excess water as possible from the thawed spinach. Excess moisture will result in a watery lasagna.
• If you don’t have a food processor, you can finely chop the spinach by hand and mix the ricotta filling in a bowl using a fork or whisk. The texture may be slightly different, but the flavor will still be delicious.
• To prevent the lasagna noodles from sticking, you can lightly grease the bottom of the baking dish before adding the first layer of sauce.
• If the top of the lasagna starts to brown too quickly during the final baking stage, you can loosely tent it with foil.
• For an extra layer of flavor, consider adding a pinch of nutmeg to the ricotta filling. It complements the spinach beautifully.

Serving & Storage Suggestions

Serve the spinach lasagna warm, sliced into squares. It pairs perfectly with a side salad, garlic bread, or a glass of Chianti. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave individual slices or bake the entire lasagna in a preheated oven at 350 degrees Fahrenheit until heated through. You can also freeze the lasagna for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	472.6 kcal	N/A
Calories from Fat	264 g	56%
Total Fat	29.4 g	45%
Saturated Fat	15.5 g	77%
Cholesterol	132.9 mg	44%
Sodium	860.9 mg	35%
Total Carbohydrate	25 g	8%
Dietary Fiber	7.2 g	28%
Sugars	2.1 g	N/A
Protein	32.1 g	64%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free lasagna noodles. They may require pre-cooking, so be sure to follow the package instructions.
• Dairy-Free: While more challenging, you can substitute the ricotta and mozzarella cheese with plant-based alternatives. Be sure to choose brands that melt well for best results. A cashew-based ricotta can be surprisingly delicious.
• Extra Vegetables: Add sauteed mushrooms, zucchini, or bell peppers to the sauce for an extra boost of nutrients and flavor.
• Spicy Kick: Increase the amount of red pepper flakes for a spicier lasagna.

FAQs (Frequently Asked Questions)

Q: Can I use fresh spinach instead of frozen?
A: Yes, you can use fresh spinach. You’ll need about 1.5 to 2 pounds of fresh spinach. Sauté it until wilted before processing it in the food processor.

Q: Do I really need to use no-boil lasagna noodles?
A: Yes, this recipe is specifically designed for no-boil noodles. Using regular lasagna noodles will require you to pre-cook them, which will add extra time and effort.

Q: Can I make this lasagna ahead of time?
A: Absolutely! You can assemble the lasagna up to 24 hours in advance. Cover it tightly with foil and store it in the refrigerator. Add about 10-15 minutes to the baking time when cooking from cold.

Q: My lasagna is watery. What did I do wrong?
A: The most likely culprit is excess moisture in the spinach. Be sure to squeeze out as much water as possible after thawing it.

Q: Can I add meat to this recipe?
A: While this is designed as a vegetarian dish, you can certainly add cooked ground beef, Italian sausage, or shredded chicken to the sauce for a heartier lasagna.

Final Thoughts

This spinach lasagna is a guaranteed crowd-pleaser, offering a delightful combination of creamy ricotta, flavorful spinach, and tangy tomato sauce. It’s a comforting and satisfying meal that’s perfect for any occasion. So, gather your ingredients, preheat your oven, and prepare to indulge in a truly delicious and unforgettable dish. Don’t hesitate to experiment with variations to make it your own. And most importantly, enjoy the process and the wonderful flavors! Share your creations and experiences—I’d love to hear about your own lasagna adventures!