Spinach Lasagna

If you invite me to a potluck, there's a good chance I'll bring lasagna. My go-to recipe, affectionately known around here as The Best Lasagna Ever, is always a crowd-pleaser. But when I want something for my veggie-loving friends, this gorgeous spinach lasagna is a winner. The creamy cheese sauce takes it to an entirely new level of deliciousness—and you don't need any fancy ingredients to make it! Just grab some noodles, spinach, eggs, and staples like butter and cheese. The result? A rich, cheesy masterpiece with a golden, crisp top and endless cheese pulls. If you're craving more baked pasta goodness, try classic baked ziti or cozy butternut squash lasagna.

Should I use boil or no-boil lasagna noodles?

This recipe uses boil-ahead noodles. Cook them for three minutes less than the package instructions. They won't be perfectly al dente, but they'll soften up nicely in the oven and retain their shape and texture to support a sky-high lasagna. No-cook noodles won't work here because the sauce doesn’t have enough liquid to properly soften them while baking.

Can you make spinach lasagna ahead of time?

Yes, you can! After assembling, cover and refrigerate the uncooked lasagna for up to two days. Before baking, let the lasagna sit at room temperature for about 30 minutes to warm up a bit. Then, bake as directed.

Can you freeze lasagna?

You sure can, just be sure to use a freezer-safe baking dish. Then, wrap the assembled, unbaked lasagna tightly in foil and keep it in the freezer for up to three months. Thaw the lasagna in the fridge overnight and bake as directed.

How to Make Spinach Lasagna

INGREDIENTS

• Lasagna noodles: Thick, frilly lasagna noodles provide the structure to hold this dish together. They trap the cheese sauce and spinach into sliceable layers. Boil the pasta for a few minutes less than the instructed time—they'll finish cooking and become tender in the oven.
• Spinach: The hearty green adds vibrant color and flavor to this cheesy dish. Instead of fresh spinach, you can use thawed frozen spinach; just give it a good squeeze in a dish cloth to remove excess moisture before cooking.
• Garlic and scallions: These two alliums create a delicious flavor base. Garlic enhances the cream sauce, and scallions add a nice green pop of color to the ricotta filling.
• Flour: All-purpose flour thickens the white sauce (known as béchamel), so it's smooth, spreadable, and not too runny. Be sure to whisk your flour constantly while it's over the heat to avoid burning.
• Milk and cream: Whole milk and heavy cream add creaminess, moisture, and a luxurious silky texture to the sauce. You can use low-fat or skim milk instead of whole, but you'll miss some of the rich flavor.
• Cheese: Like any good lasagna, this recipe is loaded with three kinds of cheese: parmesan, ricotta, and mozzarella. Parmesan is salty and savory and helps bind the sauce together. Ricotta adds fluffy lightness to the filling, and mozzarella melts like a dream to create a gooey texture. Be sure to choose low-moisture mozzarella, not fresh, which would add too much water to the dish.
• Egg yolks: Yolks are full of fats that thicken and bind the ricotta mixture and enrich the flavor. Save your whites to make coconut macaroons.

STEP-BY-STEP INSTRUCTIONS

Start by cooking the lasagna noodles for three minutes less than the cooking time on the package. This keeps them from overcooking into a mushy mess when you bake the dish. Rinsing the noodles under cold water stops the cooking process and keeps them from sticking together. Next, cook the spinach in a Dutch oven until it's just wilted. Squeeze the greens well in a clean dish towel to wring out excess moisture that can make your lasagna watery.

Now make the béchamel, or white sauce. Whisk the flour into melted butter to make a roux, which is a smooth golden paste that thickens the sauce. Be sure to whisk constantly to prevent burning. Next, slowly add the milk and heavy cream, stirring continuously to break up any lumps of flour. You want a nice silky-smooth texture. As you continue to heat the sauce, it will thicken. Once it's thick enough to coat the back of your spoon, stir in parmesan cheese, then remove the pot from the heat and let the cheese melt.

To make the lasagna filling, combine ricotta, egg yolks, parsley, scallions, and more parmesan. This is a rich, flavorful layer that holds things together and gives you plenty of cheese in every bite.

Now, you're ready to assemble the dish. The layers are key to building a firm foundation that cooks evenly and won't fall apart on your plate. First, spread the bottom of a broiler-safe baking dish with some cheese sauce. Cover this with lasagna noodles, more sauce, and then a shingled layer of mozzarella slices (that's where you get those glorious cheese pulls); top the mozzarella with ricotta and spinach, then repeat everything to build a tall and proud lasagna. There should be about a half-inch of space at the top of the baking dish to allow the noodles to expand without overflowing. Sprinkle some extra parmesan on top for a crisp and golden finish.

To bake the lasagna, cover it with tented aluminum foil that doesn't directly touch the noodles. Place the pan on a baking sheet to catch any drips and spare your oven from a mess, and bake for about 20 minutes. Finish things off by removing the foil and baking for another 30 minutes. The lasagna is ready when it's hot and steamy all the way through and the top is golden. For an extra-crispy topping, you can stick it under the broiler for about a minute, but watch it carefully to avoid burning.

A full list of ingredients and directions can be found in the recipe below.