This easy Spinach Lasagna recipe is not only absolutely delicious, but it’s also very easy to layer!

Everyone loves a classic lasagna recipe. And this lasagna with spinach and meat follows suit because it’s so easy to prepare and is absolutely delicious! Plus it can be easily customized to make it vegetarian, and no one will miss the meat – it’s that good!

plated Spinach Lasagna with a casserole in the background

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Best Spinach Lasagna Recipe

We love the way this easy lasagna made with spinach comes together! Make it with colorful layers of spinach, cheese, and meat (or an alternative meat-free layer of extra veggies), ricotta cheese, or cottage cheese. Any way you put it together, spinach lasagna is a winner every time!

Serve it up with a red leaf salad with lemon vinaigrette, some glazed sweet potatoes, and a loaf of crusty no knead bread.

ingredients assembled to make Spinach Lasagna


VEGGIES One of our favorite things about this spinach and meat lasagna recipe is that we use raw spinach for color and fresh flavor. Add some extra mushrooms, artichoke hearts, even sliced zucchini for a super healthy twist! Frozen spinach or a vegetable medley can be added during the layering process, simply add about 8 minutes to the baking time.

PASTA No-boil lasagna noodles are a real time-saver! No more managing floppy noodles that are easy to break. This kind cooks right in the casserole with no extra steps.

MEAT Meat sauce adds rich flavor and protein. I love using leftover spaghetti sauce when I have it. I almost always make this lasagna after making spaghetti! No leftover sauce? Follow the recipe to use a jarred sauce and add meat.  This recipe is super versatile. Here we use seasoned ground beef in the sauce, but leftover chicken, turkey, or even ground Italian sausage can be used. A veggie based “ground beef” works too! Your kids (and family) will never know the difference!

SPAGHETTI SAUCE Any jarred or homemade spaghetti or pasta sauce works for this lasagna. I usually stock up on spaghetti sauce when it goes on sale. Pick your favorite flavor, or try a new one to add a little pizzazz to the lasagna!

For an elegant “Lasagna Florentine” version, switch out the spaghetti sauce for a jarred white Alfredo sauce. Sub out the ground beef with chopped chicken, and you’ve got a white lasagna, using this same basic recipe. This version tastes really great with mushrooms.

Unbaked spinach lasagna in a clear baking dish

How To Make Spinach Lasagna

Although it may seem like it, it’s not hard to make lasagna, the basic steps are pretty simple!

  1. Cook onion and ground beef. Drain, add spaghetti sauce and Italian seasonings. Simmer until thickened.
  2. Spread half of the sauce in casserole dish. Layer with ingredients according to recipe instructions at the bottom of this post.

PRO TIP: Rinse fresh spinach, pat dry with a paper towel, and shred or cut as desired. Cover the lasagna completely with spinach (this is where you can add other vegetables like mushrooms or sliced zucchini).

  1. Pour a little water or wine into the spaghetti sauce jar and shake until mixed. Pour over the top of the lasagna.
  2. Sprinkle remaining mozzarella and parmesan cheese over the top and bake until the top is bubbly.

Spinach Lasagna cooked in a clear baking dish.

Tips For Perfect Lasagna Every Time!

  • Allow enough space between the noodles so they can expand as they cook. If there are broken pieces, use those to fill in any gaps.
  • To make ahead, assemble lasagna a day before and keep it covered in the refrigerator until it’s ready to bake. Remove from the fridge while the oven is preheating and add 15 minutes to the baking time since it will be chilled.

PRO TIP: To make lasagna rolls, cook, drain, and cool lasagna noodles according to package directions. Brush each cooked piece with olive oil, add sauce, cheese, meat sauce, and spinach, and gently roll-up. Place rolls, seam side down in a casserole dish, cover with spaghetti sauce, mozzarella, and parmesan cheese and bake for one hour or until cheese is bubbly.

  • For an extra bubbly topping, place cooked lasagna under the broiler and cook until the cheese is browned.

Got Leftovers?

Leftover lasagna is even better the next day! Reheat individual portions in the microwave with a little extra cheese.

Freeze assembled lasagna by lining the casserole dish with aluminum foil and having 6 inches overlapping horizontally on each side. Freeze the lasagna and then lift it out. Fold the foil over the lasagna and wrap it in plastic wrap. This saves the casserole dish for another use! Don’t forget to write the date on the outside. Frozen lasagna will keep about 3 months.

Thaw lasagna before baking. Remove from the fridge while the oven is preheating. For uncooked lasgana, follow baking instructions, and add 15 minutes to the baking time. For already baked lasagna, cover with foil and reheat for about 30 minutes, or until warmed through.

Spinach Lasagna served on a white plate with a clear casserole in the background

Other Delicious Recipes To Try!

plated Spinach Lasagna with a casserole in the background
5 from 6 votes↑ Click stars to rate now!
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Spinach Lasagna

This Lasagna recipe made with spinach and meat sauce is the perfect dinner time solution!
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
Author Candace


  • 24 ounces spaghetti sauce 1 jar pasta sauce (or use your own sauce recipe)
  • 9-10 lasagna noodles about ½ package
  • 1 pound cottage cheese drained
  • 1 ½ cups shredded Mozzarella cheese divided
  • 3 cups meat sauce recipe below or leftover meat sauce
  • 8 ounces fresh spinach chopped coarsely (can be more or less)
  • ¼ cup red wine or water
  • ¼ cup freshly shredded Parmesan cheese

Meat Sauce (or use leftover)


  • Preheat oven to 350°F. Grease 9x13 baking dish.
  • Prepare meat sauce. Add oil to a medium frying pan. Add onion and cook on medium low heat for 2 minutes. Add ground beef and cook until beef is no longer pink. Add Italian seasoning and spaghetti sauce and simmer for 15 minutes.

Layer, spreading sauces and sprinkling cheeses evenly.

  • ½ of spaghetti sauce
  • 3 lasagna noodles evenly spaced
  • ½ of cottage cheese
  • ⅓ of mozzarella cheese
  • 3 lasagna noodles (add part of a broken noodle is there is a large space)
  • meat sauce
  • spinach
  • ½ of cottage cheese
  • ⅓ of mozzarella cheese
  • 3 lasagna noodles (add part of a broken noodle is there is a large space)
  • ½ of spaghetti sauce
  • add wine (or water) to the sauce jar, shake, and pour over sauce (add extra sauce to cover if needed)
  • ⅓ of mozzarella cheese
  • parmesan cheese


  • Cover tightly with greased foil and put baking dish on a cookie sheet. Bake for 1 hour* or until bubbling. Let stand 15 minutes before serving. Serve with salad and garlic bread.


No need to cook noodles ahead. Leave space between the noodles.
*Add 15 minutes for cold ingredients
5 from 6 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 448 | Carbohydrates: 36g | Protein: 29g | Fat: 21g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 1218mg | Potassium: 966mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3542IU | Vitamin C: 19mg | Calcium: 260mg | Iron: 4mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Main Course
Cuisine American, Italian

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Plated Spinach Lasagna with the remaining casserole in the background, with a title.

Fresh Spinach Lasagna on a white plate with writing.
Easy Spinach Lasagna on a white plate with a title
Spinach Lasagna on a plate with a casserole in the background, with a title.
Plated Spinach Lasagna, and cooked lasagna in a clear baking dish under the title.
Easy Spinach Lasagna on a white plate with a casserole in the background with writing.


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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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